Tortellini with asparagus is a simple, year-round meal that shines in spring and summer when asparagus is at its best. The dish pairs tender roasted asparagus with cheese tortellini, finished in a bright, buttery pan sauce flavored with onion, garlic, white wine, lemon juice and zest, and a touch of cream for silkiness.
Fresh cheese tortellini is a convenient pantry staple for weeknight dinners. It cooks quickly and can easily replace other pasta in salads and light pasta dishes. If you enjoy this vegetarian combination, other quick tortellini meals with seasonal vegetables are a great follow-up.
Key Ingredients
A few simple ingredients make this recipe work — quantities are in the recipe card below.
- Asparagus: Choose smooth stalks with tightly closed tips. If you won’t cook them immediately, trim about 1/2 inch from the bottoms and stand the bunch upright in a container with a little water; cover with a plastic bag and refrigerate for up to three days, topping up the water as needed.
- Tortellini: Fresh cheese tortellini from the refrigerated section gives a delicate texture and creamy filling that works well here. A typical 9-ounce package yields two generous servings.
How to Make Tortellini with Asparagus
Below is an overview of the method and a few tips; the full instructions are in the recipe card below.
Before you begin: Bring a large pot of salted water to a boil for the tortellini and preheat the oven to 425°F (220°C).
Prepare and roast the asparagus: Trim woody ends from the spears and, if needed, peel a bit of the lower stalk. Cut into 3–4 pieces each, toss with olive oil, salt and pepper, and roast in a single layer on a parchment-lined baking sheet until tender, about 8–10 minutes depending on thickness.
Make the sauce and cook the tortellini: While the asparagus roasts, sauté finely chopped onion in butter and a tablespoon of olive oil over medium heat until soft, then add minced garlic and cook until pale golden. Deglaze the pan with dry white wine, scraping up any browned bits, and simmer briefly. Cook tortellini according to package directions and drain.
Finish the dish: Add the roasted asparagus to the onion-garlic mixture, return the pan to medium heat, and stir in lemon juice, lemon zest, a splash of cream or half-and-half, and chopped parsley. Fold in the drained tortellini, adjust seasoning with salt and freshly ground black pepper, and serve immediately with extra lemon zest or parsley if desired.
Tortellini with Asparagus and Lemon
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Ingredients
- 9 ounces cheese tortellini
- 3/4 lb asparagus
- Olive oil
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 2 tablespoons dry white wine
- Juice and zest of 1/2 lemon
- 2 tablespoons cream or half-and-half
- 1 tablespoon chopped fresh parsley
Instructions
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Bring a large pot of salted water to a boil for the tortellini. Preheat the oven to 425°F and line a baking sheet with parchment.
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Trim woody ends from the asparagus and peel a little of the lower stalk if needed for even tenderness. Cut spears into 3–4 pieces, toss with olive oil, salt and pepper.
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Arrange asparagus in a single layer and roast until tender, 8–10 minutes depending on thickness.
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While the asparagus roasts, heat the butter and 1 tablespoon olive oil in a small skillet over medium heat. Add the onion and sauté 3–4 minutes until soft and translucent. Add garlic and cook about 1 minute until lightly golden.
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Deglaze the pan with the white wine, scraping up any browned bits, and simmer for about 1 minute then remove from heat.
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Cook tortellini according to package directions, then drain.
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Add the roasted asparagus to the garlic-onion mixture and return to medium heat. Stir in lemon juice and zest, cream, and parsley. Add the tortellini and toss gently to combine. Adjust seasoning and serve immediately.
Notes
For perfectly cooked tortellini: Bring water to a rolling boil, add the pasta a handful at a time, then lower the heat slightly to prevent filled pasta from bursting. If tortellini are stuck together, allow them to separate as they cook.
For best lemon flavor: Add lemon juice and zest close to serving time to preserve fresh acidity and brightness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.