Best 6 Tortellini With Asparagus Lemon Recipes

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Welcome to a culinary journey of flavors where delicate tortellini meets the vibrant asparagus and the refreshing zest of lemon. This article presents a collection of recipes that showcase the perfect harmony of these ingredients, creating dishes that are both visually stunning and tantalizing to the taste buds. From a simple yet elegant Asparagus and Lemon Tortellini Soup to a more elaborate Tortellini Salad with Asparagus and a zesty Lemon Vinaigrette, these recipes offer a range of options to suit various preferences and skill levels.

For those who prefer a comforting and nourishing meal, the Asparagus and Lemon Tortellini Soup is an ideal choice. With a creamy broth infused with the subtle flavors of asparagus and lemon, this soup is a perfect way to warm up on a chilly day. The tortellini adds a delightful bite and a touch of indulgence to the dish.

For a lighter and refreshing option, the Tortellini Salad with Asparagus and Lemon Vinaigrette is a wonderful choice. The combination of tender tortellini, crisp asparagus, and a vibrant lemon vinaigrette creates a salad that is both flavorful and visually appealing. The zesty dressing adds a delightful tang that perfectly complements the other ingredients.

The article also includes variations and tips to enhance your tortellini dishes. Learn how to make your own homemade tortellini from scratch, or explore different types of store-bought tortellini that can elevate your recipes. Discover creative ways to incorporate asparagus and lemon into your cooking, whether it's through a simple sauté or a more complex sauce.

With its detailed instructions, helpful tips, and inspiring recipe variations, this article provides everything you need to create delicious and memorable tortellini dishes that will impress your family and friends. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the flavors of tortellini, asparagus, and lemon.

Here are our top 6 tried and tested recipes!

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

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.

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 SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad With Asparagus and Fresh Basil Vinaigrette image

Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
salt
pepper
1 lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

  • Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
  • Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
  • Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
  • Shake out any excess water and toss with the vinaigrette.
  • Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
  • Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
  • Refrigerate until chilled, about 30 minutes.
  • Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
  • Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9

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.

CHEESE TORTELLINI PRIMAVERA



Cheese Tortellini Primavera image

My pasta with veggies is quick enough for a weeknight dinner with the kids but also elegant when you have a dinner party with grownups. -Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

4 cups fresh broccoli florets
1/4 cup plus 2 tablespoons water, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (20 ounces) refrigerated cheese tortellini
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 tablespoons butter
3 green onions, chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
Additional freshly grated Parmesan cheese, optional

Steps:

  • In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

Nutrition Facts : Calories 436 calories, Fat 17g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 875mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.

Tips:

  • Choose fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Cook the tortellini according to the package directions. Be sure not to overcook them, or they will become mushy.
  • Sauté the asparagus and lemon zest in butter until the asparagus is tender and slightly browned. This will bring out the flavors of the vegetables and add a bright, citrusy note to the dish.
  • Add the cooked tortellini, Parmesan cheese, and parsley to the skillet. Stir to combine.
  • Serve immediately, garnished with additional Parmesan cheese and parsley, if desired.

Conclusion:

This tortellini with asparagus and lemon is a quick and easy dish that is perfect for a weeknight meal. It is also light and refreshing, making it a great choice for a summer meal. The combination of flavors and textures in this dish is sure to please everyone at the table.

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