Creamy Cheese Tortellini with Asparagus
.
Yield
4 servingsPrep
8 minCook
9 minReady
18 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth, low salt
|
|
| 2 | cloves |
garlic
smashed |
|
| 3 | large |
thyme sprigs
|
* |
| 2 | strips |
lemon zest
2- by 1-inch |
*
|
| 1 | pound |
tortellini
about 1 package, cheese, refrigerated, frozen, or dried |
|
| 2 | teaspoons |
cornstarch
|
|
| ⅔ | cup |
heavy whipping cream
|
|
| 1 | pound |
asparagus
trimmed and thinly sliced diagonally, about 3/4 pound |
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth, low salt
|
|
| 2 | cloves |
garlic
smashed |
|
| 3 | large |
thyme sprigs
|
* |
| 2 | strips |
lemon zest
2- by 1-inch |
*
|
| 453.6 | g |
tortellini
about 1 package, cheese, refrigerated, frozen, or dried |
|
| 1E+1 | ml |
cornstarch
|
|
| 158 | ml |
heavy whipping cream
|
|
| 453.6 | g |
asparagus
trimmed and thinly sliced diagonally, about 3/4 pound |
|
| 118 | ml |
Parmesan cheese
|
|
Directions
Boil broth with garlic, thyme, zest, and ¼ teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes.
Discard thyme sprigs and zest.
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1½ tablespoons salt for 4 quarts water) according to package directions.
Drain.
Stir cornstarch into cream, then whisk into broth.
Bring to a simmer, whisking, then continue to simmer 1 minute.
Add asparagus and simmer until crisp-tender, about 2 minutes.
Stir in cheese and tortellini and cook, gently stirring, until heated through.
