Spring Tortellini Recipe

Enjoy the best of spring with this tasty tortellini recipe. With seasonal veggies like asparagus and peas, it makes for a perfect warm weather meal. You'll love the combination of hearty tortellini, lemon cream sauce and crispy vegetables. Here's how to make it.

Image Credit: Kirsten Nunez

Things You'll Need

  • 12 ounces tortellini

  • 2 tablespoons butter

  • 1/2 medium yellow onion, diced

  • 1 teaspoon minced garlic

  • 1 1/2 cups asparagus, chopped into 1-inch pieces

  • 1 cup frozen or canned peas

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon salt

  • 1 teaspoon dried parsley or oregano

  • 2 tablespoons all-purpose flour

  • 1 tsp 2 tablespoons fresh lemon juice

  • 1 cup broth

  • 1/4 cup heavy cream

  • 1/3 cup sundried tomatoes, chopped (optional)

  • Grated Parmesan cheese, crumbled bacon or lemon juice (for topping)

Image Credit: Kirsten Nunez

Tip

Feel free to use any other spring veggies you have on hand. Delicious ideas include zucchini, broccoli and Brussels sprouts.

Step 1

In a large pan over medium heat, melt the butter. Cook the onions until tender, about 5 to 7 minutes.

Image Credit: Kirsten Nunez

Step 2

Add the asparagus, peas, garlic and spices. Cook until the asparagus is bright green and tender, about 5 to 7 minutes.

Image Credit: Kirsten Nunez

Step 3

Add the all-purpose flour.

Image Credit: Kirsten Nunez

Mix well. Cook until the flour dissolves, about 1 minute.

Image Credit: Kirsten Nunez

Step 4

Add the heavy cream, broth and lemon juice. Stir well and simmer until thick, about 5 to 7 minutes. Taste and add more salt and pepper, if needed.

Image Credit: Kirsten Nunez

Step 5

While the cream sauce is simmering, cook the tortellini according to the package's directions.

Image Credit: Kirsten Nunez

Step 6

Stir in the tortellini and sundried tomatoes.

Image Credit: Kirsten Nunez

Top with Parmesan cheese or crumbled bacon. Serve warm.

Image Credit: Kirsten Nunez

You can also squeeze fresh lemon juice on top. Enjoy!

Image Credit: Kirsten Nunez