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.

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.

Course Main Course
Cuisine American
Keyword 30 minute meal, easy weeknight meal, pasta main course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 345 kcal
Author Lisa Marie Todd

Ingredients

  • tablespoon  Butter
  • tablespoon  olive oil
  • cup  Asparagus ends trimmed tips cut in half
  • cup  Baby bella mushrooms sliced
  • cups  Sugar snap peas ends trimmed cut in half
  • 2   Garlic cloves minced
  • 1   Shallot minced
  • cup  Vegetable stock
  • 9 oz  package Cheese tortellini cooked according to package instructions
  • ¾  cup  Parmesan cheese
  • tablespoons  Italian parsley
  • Kosher salt and pepper to taste

Instructions

  1. In a large skillet, melt butter and oil over medium-high heat.
  2. Add asparagus, mushroom and snap peas and shallot.
  3. 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.
  4. Prepare tortellini pasta according to the package. Drain pasta and place in large bowl.
  5. 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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