With all the COVID-19 restrictions, we thought better, and decided to try something new at home. I actually stumbled across this recipe in an old library cookbook that mentioned "for company".
This is ultimately something special! Creamy sauce with al dente tortellini made it impossible to harbor any leftovers.
1 package (20 ounces) refrigerated cheese tortellini
2 tab. dry white wine
Homemade Alfredo Sauce
1 lb. fresh asparagus, cut in two inch pieces, hard stems removed
1/4 tsp. crushed red pepper
1 cup cherry tomatoes, halved
3 cloves of garlic, minced
2 tab. olive oil
1 1/2 cups sliced mushrooms
1/2 tsp. salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms, garlic, and asparagus in oil for 4-6 minutes or until crisp-tender. Add salt and peppers.
Drain tortellini; place in a large bowl. Add the mushroom mixture, tomatoes, Alfredo Sauce. Toss. Sprinkle with cheese.