Creamy Cheese Tortellini with Asparagus

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Fresh

  3 tsp or 2g

• Lemon zest

  2 tsp or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortellini

  Pasta with cheese filling

  2 cup or 216g

• Cornstarch

  2 tsp or 5g

• Heavy whipping cream

  Fluid

  6 fl oz or 179g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Trim woody ends from the asparagus, then slice the stalks thinly on a diagonal.
2. In a large skillet, bring the chicken broth to a lively simmer with the garlic, thyme, lemon zest, and a pinch of black pepper. Cook until the liquid is reduced by about half, 6–10 minutes.
3. Meanwhile, cook the tortellini in a large pot of boiling salted water according to package directions; drain.
4. Stir the cornstarch into the cream until smooth, then whisk this mixture into the reduced broth. Return to a gentle simmer and cook, whisking, for about 1 minute to slightly thicken.
5. Add the sliced asparagus and simmer until crisp-tender, about 2 minutes.
6. Stir in the Parmesan until melted, then add the drained tortellini and toss gently to coat and warm through. Adjust seasoning to taste and serve immediately.