April 4, 2020
Springtime pasta…
What do you do with asparagus that you’ve forgotten in the fridge for a few days? Make this tortellini!
It’s simple to prepare and doesn’t require that many ingredients.
And perfect for the start of spring 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Portabella Mushroom Asparagus Tortellini.
- 5 tablespoons olive oil
- 2 cloves garlic
- 3 cups asparagus, chopped
- 2 cups portabella mushrooms, diced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 pound tortellini
- 1/2 cup Parmigiano-Reggiano, shredded
- Heat olive oil and garlic in a large skillet over medium heat until garlic is fragrant. Add in asparagus, and cook for 2 minutes until tender. Add in chopped mushrooms, and cook for 2 minutes. Meanwhile, boil the tortellini until al dente. Add in wine, broth, salt, and pepper, and cook for additional 3 minutes until asparagus and mushrooms are al dente.
- Add the tortellini into the mushrooms and asparagus, and top with Parmigiano-Reggiano. Mix well until tortellini is covered in sauce. Serve with extra Parmigiano-Reggiano, and enjoy!
