TORTELLINI WITH ASPARAGUS & LEMON
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS
Make and share this The Realtor's Creamy Cheese Tortellini With Asparagus recipe from Food.com.
Provided by Realtor by day
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
- Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 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.
Nutrition Facts : Calories 604.3, Fat 28, SaturatedFat 16.1, Cholesterol 112.8, Sodium 713.2, Carbohydrate 63.9, Fiber 4.7, Sugar 2.9, Protein 27.4
TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS
Use cream cheese in this Alfredo sauce, and toss it with tortellini, peas and ham.
Provided by Food Network
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
- Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
RICH & CREAMY TORTELLINI
"This simple recipe mimics one of my favorite menu items at a local Italian restaurant. Now we can enjoy this delicious dish without going out." -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook tortellini according to package directions., Meanwhile, in a small saucepan, cook garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add marinara sauce, cream cheese, onions, salt and pepper; cook and stir until cream cheese is melted and sauce is heated through. Drain tortellini; serve with sauce.
Nutrition Facts : Calories 434 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 637mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 15g protein.
CREAMY TORTELLINI WITH HAM AND ASPARAGUS
This one is pretty quick and easy using alfredo sauce in a jar. You could always make your own (I usually do) but sometimes it's nice to be able to put dinner on the table fast.
Provided by Realtor by day
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellini in boiling water for 3 minutes. Add asparagus and cook for 2 minutes more. Drain well and add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2 to 3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.
CREAMY MUSHROOM TORTELLINI ALFREDO
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g
TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE
I had this dish at a restaurant and my husband insisted that I figure out how to make it, so here is my rendition. My husband says it tastes the same and it is his favorite dinner that I make. Hope you enjoy it as much as we do!
Provided by AHoff08
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil and melt butter over medium high heat.
- Add the onion and garlic and cook until onions are translucent.
- Add the flour to make a rue, cook for about 2 minutes.
- Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
- Cook tortellini according to package directions.
- Cut asparagus into 2 inch pieces and steam.
- Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.
CHEESE TORTELLINI PRIMAVERA
My pasta with veggies is quick enough for a weeknight dinner with the kids but also elegant when you have a dinner party with grownups. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.
Nutrition Facts : Calories 436 calories, Fat 17g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 875mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
VEGETABLES AND TORTELLINI WITH CREAM SAUCE
It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.
Provided by Bookwyrm
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
- Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
- Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
- Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
- Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g
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