Asparagus and Mushroom Tortellini
Asparagus and Mushroom Tortellini is a quick weeknight dinner made with fresh asparagus, mushrooms and packaged tortellini.
- 9 oz. package cheese tortellini
- 5-6 pieces bacon cooked and crumbled
- 2 tablespoon unsalted butter
- 1 medium onion diced
- 1 lb. asparagus chopped
- 8 oz. mushrooms diced
- 2 cloves garlic minced
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese grated
- salt and pepper to taste
- crushed red pepper to taste
Bring a large pot of salted water to a boil. Cook tortellini according to package directions, then drain, return to the pot and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and asparagus and cook for 5-6 minutes or until tender-crisp.
Add in the mushrooms and cook 3-4 minutes more or until all of the vegetables reach your desired consistency. Add the garlic and cook 1 minute more.
Pour the cream into the skillet while stirring, then stir in the tortellini, followed by the Parmesan cheese until it melts.
Bring the cream to just a simmer, then remove from the heat. Season to taste with salt, pepper and crushed red pepper.
Divide onto plates and top with crumbled bacon.
Serving: 1servingCalories: 563kcalCarbohydrates: 39gProtein: 20gFat: 38gSaturated Fat: 22gCholesterol: 131mgSodium: 509mgPotassium: 506mgFiber: 6gSugar: 6gVitamin A: 2007IUVitamin C: 10mgCalcium: 313mgIron: 4mg
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.