Creamy Cheese Tortellini with Asparagus

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Cornstarch

  2 tsp or 5g

• Tortellini

  Pasta with cheese filling

  2 ½ cup or 270g

• Asparagus

  Raw

  1 lb or 453g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon zest

  2 tsp or 4g

• Heavy whipping cream

  Fluid

  ⅔ cup, fluid or 159g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Thyme

  Fresh

  3 tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Trim asparagus and thinly slice diagonally.
2. Boil broth with garlic, thyme, zest, and pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
3. 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.
4. 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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