Creamy Tortellini With Ham And Asparagus Recipes

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TORTELLINI WITH ASPARAGUS & LEMON



Tortellini with Asparagus & Lemon image

This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 packages (9 ounces each) refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon olive oil
2 cups cut fresh asparagus (2-inch pieces)
3 garlic cloves, minced
1/8 teaspoon pepper
2 teaspoons chopped chives
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
2/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE



Tortellini and Asparagus in Garlic Cream Sauce image

I had this dish at a restaurant and my husband insisted that I figure out how to make it, so here is my rendition. My husband says it tastes the same and it is his favorite dinner that I make. Hope you enjoy it as much as we do!

Provided by AHoff08

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

20 ounces cheese-filled tortellini
1 lb asparagus
1/2 lb crisped crumbled cooked bacon
1 cup julienned ham
1 tablespoon olive oil
1 tablespoon butter
1/2 white onion, minced
4 -5 garlic cloves
1 tablespoon flour
1 cup half-and-half
3/4 cup chicken broth
1 teaspoon dried parsley
salt and pepper

Steps:

  • Heat oil and melt butter over medium high heat.
  • Add the onion and garlic and cook until onions are translucent.
  • Add the flour to make a rue, cook for about 2 minutes.
  • Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
  • Cook tortellini according to package directions.
  • Cut asparagus into 2 inch pieces and steam.
  • Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.

CREAMY TORTELLINI WITH HAM AND ASPARAGUS



Creamy Tortellini With Ham and Asparagus image

This one is pretty quick and easy using alfredo sauce in a jar. You could always make your own (I usually do) but sometimes it's nice to be able to put dinner on the table fast.

Provided by Realtor by day

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (9 ounce) package refrigerated cheese
tortellini
2 cups fresh asparagus, cut in inch long pieces (about 1 lb.)
1 1/2 cups thin julienne strips ham
2 (10 ounce) containers low-fat alfredo sauce
2 tablespoons refrigerated pesto sauce
shredded parmesan cheese

Steps:

  • Cook tortellini in boiling water for 3 minutes. Add asparagus and cook for 2 minutes more. Drain well and add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2 to 3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS



Tortellini with Cream Cheese Alfredo and Peas image

Use cream cheese in this Alfredo sauce, and toss it with tortellini, peas and ham.

Provided by Food Network

Time 20m

Number Of Ingredients 7

Kosher salt and coarsely ground black pepper
1 1/2 cups milk
8 ounces cream cheese
1/2 cup grated Parmesan, plus more for serving
2 cups frozen peas, thawed
1 cup diced ham
Two 9-ounce packages cheese tortellini

Steps:

  • Bring a large pot of salted water to a boil.
  • Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
  • Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

HAM AND ASPARAGUS FETTUCCINE



Ham and Asparagus Fettuccine image

I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!

Provided by STEPHNDON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 9

12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
½ cup butter
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ pound cooked ham, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
  • While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  • Toss pasta and asparagus with sauce and serve immediately.

Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g

CREAMY TORTELLINI



Creamy Tortellini image

An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups refrigerated cheese tortellini
2 teaspoons minced garlic
2 tablespoons canola oil
1 envelope vegetable soup mix
2 cups half-and-half cream
1/4 cup minced fresh parsley
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

TORTELLINI WITH HAM AND CREAM SAUCE



Tortellini With Ham and Cream Sauce image

Provided by Pierre Franey

Categories     dinner, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 quarts water
Salt to taste if desired
3 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon finely minced garlic
1/2 pound cooked ham, cut into 1/2-inch cubes
1/2 pound zucchini, ends trimmed and cut into 1/2-inch cubes, about 2 cups
1 1/4 pounds red ripe tomatoes, peeled and cut into 1/2-inch cubes, about 3 cups
1 teaspoon finely minced, seeded hot green pepper, optional
1 9-ounce package fresh or dried cheese tortellini
1/2 cup heavy cream
2 tablespoons freshly grated Parmesan cheese
1/3 cup finely chopped scallions

Steps:

  • Bring the water to a boil and add salt.
  • Heat the oil in a skillet and add the onion and garlic. Cook briefly until wilted. Add the ham and cook, stirring, about 1 minute. Add the zucchini and cook, stirring, about 1 minute. Add the tomatoes and cook about 5 minutes. Add the pepper and continue cooking about 5 minutes.
  • Meanwhile, add the tortellini to the boiling water and cook about 5 to 8 minutes or to the desired degree of doneness. Scoop out and reserve 1/4 cup of the cooking liquid. Drain the tortellini.
  • Add the reserved 1/4 cup cooking liquid to the sauce, along with the cream and cheese. Stir. Add the tortellini and blend well. Sprinkle with scallions and serve.

CREAMY CHEESE TORTELLINI WITH ASPARAGUS



Creamy Cheese Tortellini with Asparagus image

Provided by Paul Grimes

Categories     Milk/Cream     Pasta     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Asparagus     Boil     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

4 cups reduced-sodium chicken broth
2 garlic cloves, smashed
3 large thyme sprigs
2 (2- by 1-inch) strips lemon zest
1 (16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini
2 teaspoons cornstarch
2/3 cup heavy cream
1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
  • 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.
  • 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.

CREAMY MUSHROOM TORTELLINI ALFREDO



Creamy Mushroom Tortellini Alfredo image

This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.

Provided by fabeveryday

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 (20 ounce) package refrigerated cheese tortellini
8 tablespoons butter, divided
2 (8 ounce) packages sliced baby portobello mushrooms
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ teaspoon chopped fresh thyme, or to taste

Steps:

  • Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
  • Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
  • Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
  • Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS



Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas image

Categories     Milk/Cream     Pasta     Quick & Easy     Parmesan     Asparagus     Pea     Spring     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 pound fettuccine
2/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
  • Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
  • Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

FETTUCCINE WITH HAM AND ASPARAGUS



Fettuccine with Ham and Asparagus image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, pastas, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds fresh asparagus
Salt and freshly ground pepper to taste
3/4 pound dry fettuccine
2 tablespoons olive oil
1 cup diced, boiled ham (about 1/3 pound)
4 ripe plum tomatoes, peeled, seeded and diced
2 teaspoons finely chopped garlic
1/4 pound soft goat cheese, crumbled
1/4 cup heavy cream
4 tablespoons coarsely chopped fresh basil leaves or Italian parsley
Grated Asiago or Parmesan cheese to taste

Steps:

  • Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
  • In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
  • Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 12 grams, Carbohydrate 75 grams, Fat 24 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 890 milligrams, Sugar 7 grams

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From cookpad.com


CREAMY SAUSAGE TORTELLINI SKILLET RECIPE | THE RECIPE CRITIC
2020-03-03 Remove the sausage and set aside on a plate. Wipe down grease with a paper towel. Combine all ingredients: Add in the heavy cream, garlic powder, salt, pepper, and parmesan cheese. In a small bowl, whisk together chicken broth and cornstarch. Whisk into the sauce and add in the tortellini and spinach.
From therecipecritic.com


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