Creamy Cheese Tortellini with Asparagus |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial. Ingredients:
4 cups reduced-sodium chicken broth |
2 garlic cloves, smashed |
3 large thyme sprigs |
2 (2- by 1-inch) strips lemon zest |
1 (16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini |
2 teaspoons cornstarch |
2/3 cup heavy cream |
1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally |
1/2 cup grated parmigiano-reggiano |
Directions:
1. 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.
2. 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.
3. 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.
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