Tortellini with Asparagus and Lemon

A serving plate filled with delicate cheese tortellini tossed with roasted asparagus, lemon zest, parsley, and a light cream sauce.

4.55 from 11 votes

Tortellini with Asparagus and Lemon

Tossed with a light and lemony pan sauce, this easy recipe for tortellini and asparagus makes a simple meatless dinner that comes together in just over half an hour.

Prep Time10

Cook Time25

Total Time35

Course: Entrées

Cuisine: Italian

Servings: servings

Author: Lynne Webb

Ingredients

9 ounces cheese tortellini
3/4 lb asparagus
Olive oil
Salt and freshly ground black pepper
2 tablespoons butter
1/2 cup finely chopped onion
3 cloves garlic minced
2 tablespoons dry white wine
Juice and zest of 1/2 lemon
2 tablespoons cream or half-and-half
1 tablespoon chopped fresh parsley

Instructions

Put a large pot of salted water on to boil for the tortellini. Preheat the oven to 425°F and line baking sheet with parchment.
Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking. Cut each spear into 3 or 4 pieces and toss with salt and pepper and a drizzle of olive oil.
Arrange the asparagus on the baking sheet in a single layer and roast until tender, 8 to 10 minutes. (The exact timing will depend on the thickness of the spears.)
While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer.
Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom and cook for 1 minute, then remove from the heat.
Cook and drain the tortellini according to the package directions.
Add the asparagus to the garlic-onion mixture and set it back over medium heat. Stir in the lemon juice, lemon zest, cream, and parsley. Add the tortellini and toss to combine.

Notes

FOR FLAVORFUL ASPARAGUS: Oven-roasting brings out the natural sweetness of asparagus and adds depth of flavor to this dish. If you don't want to roast it, you can par-cook the asparagus in the microwave until crisp-tender (times will vary), then finish it in the pan when you sauté the garlic and onion.

FOR PERFECTLY COOKED TORTELLINI: For best results when cooking tortellini (or any filled pasta), bring a pot of salted water to a rolling boil, add the pasta a handful at a time, then immediately turn the heat down a notch or two to keep the tortellini from breaking apart. Also, if any of the tortellini are stuck together, let them come apart on their own as they cook.

FOR BEST LEMON FLAVOR: When cooking with fresh citrus juice and zest of any type, add it to your other ingredients as close to serving time as possible. This will preserve its crisp acidity and fresh flavor.

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