Creamy Cheese Tortellini with Asparagus

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Cornstarch

  2 tsp or 5g

• Tortellini

  Pasta with cheese filling

  2 cup or 216g

• Asparagus

  Raw

  1 lb or 453g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon zest

  2 tsp or 4g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Thyme

  Fresh

  3 tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Trim the asparagus and slice it thinly on the diagonal.
2. In a large heavy skillet, boil the chicken broth with garlic, thyme, lemon zest, and pepper until reduced to about 1 cup, approximately 6 minutes. Remove the thyme sprigs and lemon zest.
3. Cook the tortellini in a pot of boiling salted water according to package instructions, then drain.
4. Mix the cornstarch into the cream, then whisk it into the broth. Bring to a simmer, whisking continuously, and simmer for 1 minute. Add the asparagus and simmer until crisp-tender, about 2 minutes.
5. Stir in the Parmesan cheese and tortellini, and cook gently until heated through.

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