Looking for a little comfort food for a weeknight meal? This Cheese Tortellini with Asparagus, Mushrooms and Peas will make you happy.
Three Cheese Tortellini with Asparagus Mushrooms and Peas
Looking for a little comfort food for a weeknight meal? This Cheese Tortellini with Asparagus, Mushrooms and Peas will make you happy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 345 kcal
Ingredients
- 1 tablespoon Butter
- 1 tablespoon olive oil
- 1 cup Asparagus ends trimmed tips cut in half
- 1 cup Baby bella mushrooms sliced
- 2 cups Sugar snap peas ends trimmed cut in half
- 2 Garlic cloves minced
- 1 Shallot minced
- 1 cup Vegetable stock
- 9 oz package Cheese tortellini cooked according to package instructions
- ¾ cup Parmesan cheese
- 2 tablespoons Italian parsley
- Kosher salt and pepper to taste
Instructions
- In a large skillet, melt butter and oil over medium-high heat.
- Add asparagus, mushroom and snap peas and shallot.
- Cook until vegetables are slightly softened. Add garlic and cook for another minute. Add vegetable stock, stir well, season with salt and pepper. Set aside.
- Prepare tortellini pasta according to the package. Drain pasta and place in large bowl.
- Add vegetable, Parmesan cheese. Mix well. Season with additional salt and pepper if necessary. Sprinkle with parsley and lightly mix. Serve immediately.
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