Spring Vegetable Tortellini Skillet
16 oz fresh or frozen tortellini
1 bunch asparagus, ends trimmed and cut into 2 inch pieces
2-3 carrots, cut into thin ribbons
Salt and pepper, to taste
½ cup heavy cream
½ cup shredded Parmesan Cheese
Juice of 1 lemon
Lemon zest, to garnish
- Cook tortellini according to package directions.
- Meanwhile, melt Garlic Butter in a large skillet over medium heat. Add asparagus and carrots. Season with salt and pepper and cook 3-5 minutes, until veggies are crisp tender.
- Add cooked tortellini and stir to combine.
- Stir is heavy cream, parmesan cheese, lemon juice, and lemon zest. Toss gently together, until cheese is melted and pasta and veggies are coated with creamy sauce.
- Serve with garlic bread.