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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Sautéed Asparagus, Mushroom and Sundried Tomato Cream Tortellini

"Fresh, colorful, delicious!"


INGREDIENTS:
1 lb. fresh tortellini
3 Tbs. olive oil
1 lb. fresh brown mushrooms, sliced
1 bunch of asparagus, fibrous ends removed and cut into 1” pieces
1 cup sundried tomatoes, thinly sliced
4 garlic cloves, crushed and chopped
3 Tbs. butter
4 Tbs. flour
4 cups heavy cream
1/4 cup fresh flat-leaf parsley, chopped
Sea salt and pepper to taste
1/4 cup Parmigiano-Reggiano cheese, grated

PREPARATION


1.     Prepare tortellini according to package directions. 

2.     In a large skillet, sauté mushrooms, asparagus and sundried tomatoes in olive oil until asparagus brightens (about 5 minutes).

3.     Add garlic and sauté for a minute longer.

4.     In a saucepan over medium, melt butter then add the flour and stir until the flour is completely combined with the butter.  Add the heavy cream and bring to a boil.  Reduce heat and simmer until sauce begins to thicken (3-5 minutes).   

5.     Stir in fresh parsley; salt and pepper to taste.

6.     Add sautéed mushrooms, asparagus and sundried tomato mixture; stir to combine.

7.     Add tortellini and gently mix.

8.     Plate and top with Parmigiano-Reggiano cheese.

9.     Serve and enjoy! 

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