Enjoy the best of spring with this tasty tortellini recipe. With seasonal veggies like asparagus and peas, it makes for a perfect warm weather meal. You\’ll love the combination of hearty tortellini, lemon cream sauce and crispy vegetables. Here\’s how to make it.
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Things You\’ll Need
12 ounces tortellini
2 tablespoons butter
1/2 medium yellow onion, diced
1 teaspoon minced garlic
1 1/2 cups asparagus, chopped into 1-inch pieces
1 cup frozen or canned peas
1/2 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried parsley or oregano
2 tablespoons all-purpose flour
1 tsp 2 tablespoons fresh lemon juice
1 cup broth
1/4 cup heavy cream
1/3 cup sundried tomatoes, chopped (optional)
Grated Parmesan cheese, crumbled bacon or lemon juice (for topping)
Feel free to use any other spring veggies you have on hand. Delicious ideas include zucchini, broccoli and Brussels sprouts.
In a large pan over medium heat, melt the butter. Cook the onions until tender, about 5 to 7 minutes.
Add the asparagus, peas, garlic and spices. Cook until the asparagus is bright green and tender, about 5 to 7 minutes.
Add the all-purpose flour.
Mix well. Cook until the flour dissolves, about 1 minute.
Add the heavy cream, broth and lemon juice. Stir well and simmer until thick, about 5 to 7 minutes. Taste and add more salt and pepper, if needed.
While the cream sauce is simmering, cook the tortellini according to the package\’s directions.
Stir in the tortellini and sundried tomatoes.
Top with Parmesan cheese or crumbled bacon. Serve warm.
You can also squeeze fresh lemon juice on top. Enjoy!