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Creamy Cheese Tortellini Delight: A Realtor’s Favorite Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

604.3
Calories
251 g
Calories From Fat
28 g
Total Fat
16.1 g
Saturated Fat
112.8 mg
Cholesterol
713.2mg
Sodium
63.9 g
Carbs
4.7 g
Dietary Fiber
2.9 g
Sugars
27.4 g
Protein
413g
Serving Size (g)
4
Serving Size

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Creamy Cheese Tortellini Delight: A Realtor’s Favorite Recipe

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    I didn't have everything I needed for the recipe, so I improvised. The only thing I had a problem with was the parmesan cheese lumping up together. It was really hard to get it mixed with the sauce. I put it in after the tortellinis, so I would suggest to put it on first and mix it well. I didn't have lemon pepper, so I just used pepper, onion salt, salt, some lemon rind, part of a squeezed lemon (about 1/4th). I didn't have chicken broth, so used a chicken bullion cube (I only had one left, so I just used 2cups of water with it). I bought the pack of refrigerated cheese tortellinis (they cook in 2 minutes) With that said....it only took 20 minutes to make and most of that was waiting on the water to boil. (But it is one that you can't multitask while making) It tasted a lot like Pasta con broccoli. I think next time I'm going to make it with mushrooms and broccoli. Honestly I don't even think you need the tortellinis, you could use any pasta. This is a great base cream sauce to use to clean out the fridge!!!!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    The Realtor’s Creamy Cheese Tortellini With Asparagus,YUMMY! This is so creamy and delicious. It’s quick to the table and very satisfying.,I didn’t have everything I needed for the recipe, so I improvised. The only thing I had a problem with was the parmesan cheese lumping up together. It was really hard to get it mixed with the sauce. I put it in after the tortellinis, so I would suggest to put it on first and mix it well. I didn’t have lemon pepper, so I just used pepper, onion salt, salt, some lemon rind, part of a squeezed lemon (about 1/4th). I didn’t have chicken broth, so used a chicken bullion cube (I only had one left, so I just used 2cups of water with it). I bought the pack of refrigerated cheese tortellinis (they cook in 2 minutes) With that said….it only took 20 minutes to make and most of that was waiting on the water to boil. (But it is one that you can’t multitask while making) It tasted a lot like Pasta con broccoli. I think next time I’m going to make it with mushrooms and broccoli. Honestly I don’t even think you need the tortellinis, you could use any pasta. This is a great base cream sauce to use to clean out the fridge!!!!


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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.

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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