Tortellini with Asparagus in a Light Creamy Lemon Sauce

• Vegetarian

• Produce

  • 12 Asparagus spears, washed, trimmed & cut into 1" pieces
  • 1 tsp Garlic
  • 1 Lemon, Juice of

• Pasta & Grains

  • 1 pkg Buitoni three cheese tortellini

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups 2% milk
  • 2 tbsp Parmesan, fresh grated

Found on viewsfromtheville.com

Ingredients

• 1 pkg (20oz) BUITONI® Three Cheese Tortellini
• Juice of 1 lemon
• 12-15 asparagus spears, washed, trimmed & cut into 1 pieces
• 1 T olive oil
• 2 cups 2% milk
• 2 T cornstarch
• 1 tsp diced garlic
• ¼ tsp pepper
• ½ tsp salt
• 2 T fresh grated Parmesan

Directions

• In a small bowl, whisk together cornstarch and milk. Set aside.
• In a shallow stock pot head olive oil over medium heat.
• Cook tortellini according to package directions, then drain.
• Meanwhile, add asparagus to heated oil and saute for 3 minutes, stirring occasionally.
• Add diced garlic; cook 1 minute more.
• Slowly pour ⅓ of the milk mixture into pot, whisking constantly. Let cook until slightly thickened.
• Repeat two more times until milk mixture is fully incorporated and the sauce is thick and bubbly.
• Add lemon juice and grated Parmesan and cook, stirring, 30 seconds.
• Gently mix in cooked pasta until fully coated.
• Sprinkle in salt and pepper; stir.
• Once plated you can top with a little freshly grated Parmesan cheese or a tiny bit of lemon zest, if desired.