Creamy Cheese Tortellini with Asparagus
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 teaspoons cornstarch
- 2/3 cup heavy cream
- 4 cups reduced-sodium chicken broth
- 1/2 cup grated parmigiano-reggiano
- 2 garlic cloves, smashed
- 2 (2- by 1-inch) strips lemon zest
- Carbohydrate 52 g(17%)
- Cholesterol 103 mg(34%)
- Fat 25 g(39%)
- Fiber 4 g(16%)
- Protein 24 g(47%)
- Saturated Fat 15 g(74%)
- Sodium 1140 mg(47%)
- Calories 519
Preparation 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.
Preparation 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.
