- 4
4.3/5
(3 Votes)
Ingredients
- 1 (10-oz.) pkg. refrigerated reduced-fat Alfredo sauce
- 2 tbsp. dry white wine
- 1/4 tsp. dried crushed red pepper
- 1 lb. fresh asparagus
- 1 (20-oz.) pkg. refrigerated cheese filled tortellini
- 3 garlic cloves, minced
- 2 tbsp. olive oil
- 1 1/2 c. sliced fresh mushrooms
- 1/2 tsp. salt
- 1 c. halved grape tomatoes
- 1/4 c. freshly grated parmesan cheese
Preparation
Step 1
Stir together first 3 ingredients. Snap off and discard tough ends of asparagus; cut into 1-inch pieces. Bring 5 quarter of salted water to a boil; add tortellini, and cook 6 minutes or just until tender. (Pasta should still be firm to bite.) Drain; rinse with cold water, and drain well again. Place in a serving bowl. Sauté garlic in hot oil over medium high heat 1 minute or until garlic is lightly browned. Stir in mushrooms, asparagus, and salt; sauté 3 to 5 minutes or until asparagus is crisp-tender. Reduce heat to medium, and stir in Alfredo sauce mixture. Cook 5 minutes or until thoroughly heated. Pour sauce mixture over cooked tortellini; toss gently. Sprinkle with tomatoes and parmesan cheese. Serve immediately