Cheese Tortellini with Asparagus & Mushrooms

Cheese Tortellini Pasta Recipe

Fresh cheese tortellini pasta can be found in the cheese section of your grocery store.  While my Italian friends will only make fresh pasta from scratch, I find it much easier to just buy it freshly made. Our local Safeway and Whole Foods  both have great selections of fresh pasta.

Pasta is one of the easiest things to prepare on a boat , since you really just need two pots. One for boiling pasta and the other for the sauce.  When entertaining guests on a boat, the last thing you want to do is be spending time in the galley cooking all day. I would rather be sharing a glass of wine or a cocktail with my guests.  What I love about this cheese tortellini pasta recipe is that it is super easy and hearty for the hungry sailors at dinner. I love to serve this over the Holidays as it is also festive in color.

Since this pasta is so rich, I love to pair it with a mild green salad.

Enjoy!

Print Recipe

Cheese Tortellini Pasta with Asparagus & Mushrooms Yum

This pasta is very rich and hearty. Serve it with your favorite salad and crusty bread and you have the perfect dinner!

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1 1lb package Three Bridges Tri Color Cheese Tortellini fresh pasta found in the cheese department
• 1 tbsp extra virgin olive oil
• 1/2 small yellow onion, chopped
• 1.5 cups white mushrooms, sliced
• 2 cloves garlic, chopped
• 8 oz prociutto, chopped
• 1/4 tsp fresh ground pepper
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper flakes
• 1 cup heavy whipping cream
• 10 each asparagus spears, cut into 4" sections
• 1/4 cup shredded Italian cheese blend

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 1 1lb package Three Bridges Tri Color Cheese Tortellini fresh pasta found in the cheese department 1 tbsp extra virgin olive oil 1/2 small yellow onion, chopped 1.5 cups white mushrooms, sliced 2 cloves garlic, chopped 8 oz prociutto, chopped 1/4 tsp fresh ground pepper 1 tsp kosher salt 1/4 tsp crushed red pepper flakes 1 cup heavy whipping cream 10 each asparagus spears, cut into 4" sections 1/4 cup shredded Italian cheese blend

Instructions

1. Heat olive oil in a large skillet. Add onions, mushrooms, garlic and prociutto. Cook for about 5-8 minutes until prociutto is slightly crispy. Season with salt, pepper and crushed red pepper flakes.
2. Cook pasta according to directions and be sure to not over cook or boil too hard. Reserve a 1/2 cup of pasta liquid.
3. Add whipping cream to the skillet and bring to a boil. Reduce and simmer for about 5 minutes until thickened slightly. Add asparagus and cook for another 3-5 minutes until tender. If you need to thicken the sauce more, add some of the reserved pasta liquid. Add pasta and shredded cheese to the cream mixture and blend well. Serve with crusty bread.

   

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