This Cheesy Asparagus Tortellini is made in only 30 minutes for a quick, no pressure meal you’ll love for any night of the week.
Ingredients
I always have a bag or two of Frozen Tortellini in the freezer. It’s perfect for 30 minute meals. Everything comes together quickly when the pasta takes less than 5 minutes to cook.
Boursin Cheese. I didn’t jump on the Boursin cheese trend during the Instant Pot trend. I’ve only started using it in the last year or so. It’s a guilty pleasure. It’s like the luxury form of macaroni and cheese sauce. Don’t be mad. You know it’s true. My favorite is the Hot Honey flavor, but it sells out quickly.
Cutting Asparagus Spears
When working on this recipe, I used only the tops and a very little bit of the tops of the stems. I purposely wanted a bit of crunch to the asparagus and I find that you have to cook the stems longer to soften them to the amount I want. Use as much of the asparagus as you like and save any leftover for another dish, if you like.
More Tortellini Recipes
I’m not going to tell any lies. I love tortellini. I’m all for using it any chance I get. I even have a t-shirt that says “Keep Calm and Eat Tortellini”. Here are some other recipes you can try:
- Marry Me Chicken Pasta
- Instant Pot Tortellini Soup
- Chicken Tortellini Pasta Salad
- Tortellini Alla Panna Creamy Pasta
Behind The Scenes
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Recipe
Cheesy Asparagus Tortellini
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Ingredients
- 19 ounces Tortellini, frozen
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, chopped
- 10 ounces Asparagus, fresh, cut off and chop the top 1 ½" – 2" only, discard the rest or use it for another recipe
- 1 pint Cherry Tomatoes
- 1 tablespoon Garlic, from jar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Bragg Sprinkle Seasoning, or other Italian seasoning
- 5.3 ounces Boursin Cheese
- 2 ounces Parmesan Cheese, finely shredded
Instructions
- Bring a pot of water to boil to cook the pasta according to the package directions while preparing the rest of the ingredients below.
- In a large skillet, saute chopped onion and asparagus tops on medium heat in olive oil until softened and onion is slightly transparent, about 6-8 minutes.
- Add tomatoes and all seasonings to skillet. Stir. Continue heating until tomatoes are softened, about 4-6 minutes. Stir in garlic. Remove from heat.
- Place Boursin cheese in the skillet and begin breaking it up. If it starts sticking to the bottom, add about ¼ cup of the pasta water to help break it up.
- Once the Boursin cheese has completely melted and incorporated, place cooked tortellini and fold carefully. You can add to the stove again, if you need to bring it back up to heat.
- Sprinkle finely shredded Parmesan cheese over the top, saving some for serving at the table.
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Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don’t know how packed your flour has become. If you don’t have a scale, stir the flour lightly then use the spoon and fill method instead. If you use too much flour, your recipe will be too dry and crumbly.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Christian Guzman says
I hope you enjoy this new recipe! Please contact me if you have any questions.