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Tortellini with Asparagus and Lemon

To care and store asparagus- wrap the ends in moist paper towels and place the bundle into a plastic bag. Asparagus will keep up to 3-4 days

2 packages (9 ounces each) refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon olive oil
2 cups cut fresh asparagus (2-inch pieces)
3 garlic cloves, minced
1/8 teaspoon pepper
2 teaspoons chopped chives
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
2/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

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 peel and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

Yield: 4 servings.


Adapted from: Simple&Delicious




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