Creamy Pasta with Asparagus
Oven-Roasted Mushrooms
Ingredients
- 1 (20-oz) pkg refrigerated tortellini
- 2 (10-oz) pkg trimmed asparagus, cut into 2-inch pieces
- 1 (5-oz) pkg garlic and herb cheese
- 1 lemon, zested and juiced
- 1 cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking, drain, reserving 1 cup pasta water.
- Toss together tortellini mixture, cheese, lemon zest, lemon juice, and pasta water, stirring until mixture is creamy. Divide mixture among 6 shallow bowls. Top with cheese.
Side Dish Ingredients
- 3 (8-oz) pkg whole baby portobello mushrooms
- 2 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
Side Dish Instructions
- Roast 10 to 12 minutes or until tender. Stir in Worcestershire.
- Preheat oven to 400°F. Toss together mushrooms and oil on a rimmed baking sheet. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
69
|
462
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 39 | 5 | 44 |
| Fiber (g) | 2 | 1 | 3 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 0 | 1 | 1 |
