Tortellini With Asparagus Lemon Recipes

TORTELLINI WITH ASPARAGUS AND LEMON

Steps:

• Put a large pot of salted water on to boil for the tortellini.
• Preheat the oven to 425°F and liberally coat a large, rimmed baking sheet with nonstick spray.
• Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking.
• Cut each of the spears into 3 or 4 pieces and toss with a little salt and pepper, and a drizzle of olive oil.
• Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender, 8 to 10 minutes. (The exact timing will depend on the thickness of the spears.)
• While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat.
• Add the chopped onion and sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer.
• Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom.
• Simmer for 1 to 2 minutes, then reduce the heat to low to keep warm.
• Cook the tortellini until tender, then drain.
• Add the asparagus to the garlic-onion mixture, combine and increase the heat to medium.
• Stir in the lemon juice, zest, and cream. Add the tortellini and toss to combine.
• Taste and adjust the seasoning if needed, then transfer to a serving dish.
• Sprinkle with parsley, grind a little black pepper over the top and serve.

THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS

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.

TORTELLINI-ASPARAGUS SALAD

Steps:

• Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
• For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
• In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
• Just before serving stir in cheese, green onions and pine nuts.

TORTELLINI WITH ASPARAGUS & LEMON

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.

CREAMY TORTELLINI WITH HAM AND ASPARAGUS

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.

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE

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

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.

TORTELLINI WITH ASPARAGUS AND TOMATOES

Steps:

• Fill pot w/ water and set to boil. At the same time put about 1/4 inch of water in medium size pan and set to boil.
• Add tortellini to boiling water in pot (cook according to directions on package) and asparagus to boiling water in pan.
• After about 4 minutes if the water in the pan isn't evaporated poor out. Add butter to the asparagus and allow to melt. Add milk and seasonings.
• After sauce has reduced to your desired consistency, remove from heat. Add tomatoes, basil, Parmesan, and cooked tortellini.
• Mix and serve!
• (You could add cooked chicken to this, or spinach or broccoli.).
• Make this your own! :).

CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme, zest, and 1/4 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 (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.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE

Steps:

• Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
• Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
• Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
• Shake out any excess water and toss with the vinaigrette.
• Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
• Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
• Refrigerate until chilled, about 30 minutes.
• Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
• Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.