Tortellini with Asparagus in a Light Creamy Lemon Sauce
Prep time: 
Cook time: 
Total time: 
  • 1 pkg (20oz) BUITONIĀ® 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
  1. In a small bowl, whisk together cornstarch and milk. Set aside.
  2. In a shallow stock pot head olive oil over medium heat.
  3. Cook tortellini according to package directions, then drain.
  4. Meanwhile, add asparagus to heated oil and saute for 3 minutes, stirring occasionally.
  5. Add diced garlic; cook 1 minute more.
  6. Slowly pour ⅓ of the milk mixture into pot, whisking constantly. Let cook until slightly thickened.
  7. Repeat two more times until milk mixture is fully incorporated and the sauce is thick and bubbly.
  8. Add lemon juice and grated Parmesan and cook, stirring, 30 seconds.
  9. Gently mix in cooked pasta until fully coated.
  10. Sprinkle in salt and pepper; stir.
  11. Once plated you can top with a little freshly grated Parmesan cheese or a tiny bit of lemon zest, if desired.
Recipe by Views From the Ville at