Best 10 Tortellini With Asparagus Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tortellini with asparagus lemon is a vibrant and flavorful dish that combines the delicate taste of tortellini with the fresh and tangy flavors of asparagus and lemon. This delightful pasta dish is not only visually appealing but also a treat for your taste buds. If you're looking for a simple yet elegant meal that's perfect for a special occasion or a casual weeknight dinner, this recipe is sure to impress.

Let's cook with our recipes!

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.

LEMON ASPARAGUS



Lemon Asparagus image

My fiance loves this recipe. We often eat it with BBQ during the summer.

Provided by Emily

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
  • Roast in preheated oven until lightly browned at the tips, about 15 minutes.
  • Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g

TORTELLINI-ASPARAGUS SALAD



Tortellini-Asparagus Salad image

Make and share this Tortellini-Asparagus Salad recipe from Food.com.

Provided by Pammy Sue

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

2 (9 ounce) packages refrigerated cheese-filled tortellini
1 lb fresh asparagus spear, trimmed & ct into 1 inch pieces
1 large yellow sweet pepper, cut into 1/2 inch pieces
1/2 cup finely shredded parmesan cheese
1/2 cup sliced green onion
1/4 cup pine nuts
1 1/2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
3/4 cup olive oil
1 tablespoon dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced

Steps:

  • Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
  • For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
  • In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
  • Just before serving stir in cheese, green onions and pine nuts.

LEMON-HERB ASPARAGUS CROSTINI



Lemon-Herb Asparagus Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA



Cavatelli with Asparagus, Lemon and Fresh Ricotta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish

Steps:

  • Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
  • Bring a large pot of generously salted water to a boil.
  • Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
  • Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
  • Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

TORTELLINI WITH ASPARAGUS AND LEMON



Tortellini with Asparagus and Lemon image

This simple combo of tortellini with asparagus tossed in a flavorful lemon-garlic pan sauce makes a light and easy meatless dinner.

Provided by Lynne Webb

Categories     Pasta

Time 35m

Number Of Ingredients 11

9 ounces cheese tortellini
3/4 lb asparagus
Olive oil
Salt and freshly ground black pepper
2 tablespoons butter
1/2 cup onion (finely chopped)
4 cloves garlic (minced)
2 tablespoons white wine
Juice and zest of 1/2 lemon
2 tablespoons cream or half-and-half
1 tablespoon fresh parsley (minced)

Steps:

  • Put a large pot of salted water on to boil for the tortellini.
  • Preheat the oven to 425°F and liberally coat a large, rimmed baking sheet with nonstick spray.
  • Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking.
  • Cut each of the spears into 3 or 4 pieces and toss with a little salt and pepper, and a drizzle of olive oil.
  • Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender, 8 to 10 minutes. (The exact timing will depend on the thickness of the spears.)
  • While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat.
  • Add the chopped onion and sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer.
  • Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom.
  • Simmer for 1 to 2 minutes, then reduce the heat to low to keep warm.
  • Cook the tortellini until tender, then drain.
  • Add the asparagus to the garlic-onion mixture, combine and increase the heat to medium.
  • Stir in the lemon juice, zest, and cream. Add the tortellini and toss to combine.
  • Taste and adjust the seasoning if needed, then transfer to a serving dish.
  • Sprinkle with parsley, grind a little black pepper over the top and serve.

Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 16 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 354 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

LEMONY TORTELLINI WITH PEAS AND PROSCIUTTO



Lemony Tortellini with Peas and Prosciutto image

Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
1 1/2 pounds frozen cheese tortellini
1 package (10 ounces) frozen peas
2 tablespoons olive oil
4 ounces thinly sliced prosciutto, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice

Steps:

  • In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Add peas to pot; drain pasta mixture, and set aside.
  • In the same pot, heat 1 tablespoon oil over medium-high heat; add prosciutto and garlic. Cook, stirring frequently, until browned, 2 to 4 minutes.
  • Add pasta mixture, pasta water, 1 tablespoon oil, and lemon zest and juice; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 703 g, Fat 21 g, Fiber 6 g, Protein 31 g

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.

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.

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO



Cheese Tortellini with Walnut-Parsley Pesto image

The best pesto.

Provided by Foodie

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup walnuts
½ cup olive oil
⅓ cup lightly packed flat-leaf parsley leaves
4 tablespoons grated Parmesan cheese, divided
2 cloves garlic, smashed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound fresh cheese tortellini
1 tablespoon salted butter

Steps:

  • Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
  • Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 57.1 g, Cholesterol 61.1 mg, Fat 60.7 g, Fiber 5 g, Protein 22.2 g, SaturatedFat 13.2 g, Sodium 812.2 mg, Sugar 3.7 g

Tips:

  • Choose the right tortellini. Fresh tortellini will cook more quickly than dried tortellini, so adjust your cooking time accordingly. If you're using dried tortellini, be sure to cook it until it's al dente, or slightly firm to the bite.
  • Don't crowd the pan. When cooking the tortellini, be sure to give it enough space to move around in the pan. This will help it cook evenly and prevent it from sticking together.
  • Add the asparagus at the right time. Asparagus cooks quickly, so it's important to add it to the pan towards the end of the cooking process. This will help it retain its crisp texture.
  • Use a light hand with the lemon. Lemon can be a powerful flavor, so it's important to use it sparingly. A little bit of lemon zest and juice can go a long way in brightening up the dish.
  • Serve immediately. Tortellini with asparagus is best served immediately, while the tortellini is still hot and the asparagus is still crisp.

Conclusion:

Tortellini with asparagus is a delicious and easy-to-make dish that's perfect for a quick weeknight meal. With a few simple ingredients and a little bit of time, you can create a meal that's sure to impress your family and friends. So next time you're looking for a new recipe to try, give tortellini with asparagus a try. You won't be disappointed!

Related Topics