This tortellini with asparagus in a light creamy lemon sauce recipe and shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BackToBalance #CollectiveBias
Did you indulge a little during the holidays this year? I know I did. Though maybe not as much as in holidays past, as everyone has been a little under the weather the past couple of weeks so I didn’t bake as much as I usually do.
Every year I make resolutions along with the rest of the world. But this year I’m less about making a resolution and more about putting balance into my life. I have a lot of posts I plan to share with you this year on taking a lifestyle approach to a “new you”, everything from getting better sleep and making smarter food choices to how to get more active (without necessarily doing that “e” word that some of us dread).
One really easy way to start bringing balance back (anyone else have a song go through their head just then?) is to add more fresh food choices. There are a number of fruits and veggies that are in season this time of year so there’s really no reason to not be using them. One of our favorites happens to be asparagus.
Tortellini with Asparagus in a Light Creamy Lemon Sauce
- 1 pkg (20oz) BUITONI® Three Cheese Tortellini
- Juice of 1 lemon
- 12-15 asparagus spears, washed, trimmed & cut into 1" pieces
- 1 T olive oil
- 2 cups 2% milk
- 2 T cornstarch
- 1 tsp diced garlic
- ¼ tsp pepper
- ½ tsp salt
- 2 T fresh grated Parmesan
- In a small bowl, whisk together cornstarch and milk. Set aside.
- In a shallow stock pot head olive oil over medium heat.
- Cook tortellini according to package directions, then drain.
- Meanwhile, add asparagus to heated oil and saute for 3 minutes, stirring occasionally.
- Add diced garlic; cook 1 minute more.
- Slowly pour ⅓ of the milk mixture into pot, whisking constantly. Let cook until slightly thickened.
- Repeat two more times until milk mixture is fully incorporated and the sauce is thick and bubbly.
- Add lemon juice and grated Parmesan and cook, stirring, 30 seconds.
- Gently mix in cooked pasta until fully coated.
- Sprinkle in salt and pepper; stir.
- Once plated you can top with a little freshly grated Parmesan cheese or a tiny bit of lemon zest, if desired.
I like using the BUITONI® Three Cheese Tortellini in this dish because as it’s fresh, too – fresh eggs, semolina flour and water for the pasta then filled with ricotta, mozzarella, Parmesan and Romano Italian cheeses – it pairs well with the fresh asparagus and lemon. I also like using it because it makes meal prep fast and easy; this entire pasta recipe is cooked and ready to be served in just about 15 minutes. Perfect for a family weeknight dinner.
If you’re not familiar with fresh BUITONI® pastas you can find them in the refrigerated cases at your local grocery store. If you’re shopping at Walmart like I did they’re usually in the refrigerated cases in the deli area (with the take and bake pizzas and sandwiches).