The Realtor's Creamy Cheese Tortellini With Asparagus

Realtor by day, Chef by night's Note:

YUMMY! This is so creamy and delicious. It's quick to the table and very satisfying.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 cups reduced-sodium chicken broth
• 2 tablespoons garlic, minced
• 1/4 teaspoon thyme
• 1/2-1 teaspoon lemon pepper
• 1 (16 ounce) package cheese tortellini
• 2 teaspoons cornstarch
• 2/3 cup heavy cream
• 1 bunch asparagus, trimmed and thinly sliced diagonally in 1 1/2 inch pieces (3/4 pound)
• 3/4 cup grated parmigiano-reggiano cheese

Directions:

1. Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
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.

Reviews

[lazyme]

Nice pasta dish. I used a combination of white and spinach cheese tortellini. Simple and very tasty. Thanks Realtor for a nice meal. Made for Cookbook Tag.

[JackieOhNo!]

This was absolutely divine, as was the aroma while it was cooking. It was very easy to make, as well. The thyme was a great addition that made it very flavorful. I did end up adding some diced prosciuotto with the asparagus, in order to make a main dish out of this. I also had to substitute romano cheese, as I did not have enough parmesan. I used a 20-oz. package of herb-garlic tortellini, and there was plenty of sauce. I will be making this again. Made for Kittencal's Fall Mini Cook-a-Thon.