Tortellini and Asparagus with Garlic and Butter Sauce

: Tortellini and Asparagus with Butter and Garlic

So easy that it is quite unbelievable.

And it is because I didn’t make the tortellini myself. Obviously. One day I will, though! Frozen tortellini cook up in not even boiling water in about 5 minutes. The asparagus is steamed to remain really bright green. There’s an understood method in making sauces with tortellini. For cheese tortellini, you can get away with a heavier sauce – either tomato or cream based. For meat tortellini, I think a lighter sauce is better. Why? Most meat tortellini is paired with vegetables or are in a soup, which was the way I first had it when I was little. My grandfather served this soup with tiny meatballs in a clear broth. Some cooks call it Italian Wedding Soup, but nowadays its usually served with lots of herbs and maybe even some beans.

This I made especially quickly. Steaming vegetables is much healthier than cooking them as it retains most of the food profile (vitamins and nutrients). I am also beginning to portion control all my dishes, so I don’t end up cooking something that lasts me 4 days. I know I wrote a post about cooking once or twice a week, but I want to try to cook differently as much as possible. What I am finding is that I have to learn how to go food shopping more often, and buy less each time. Some food I had to throw out…

Tortellini and Asparagus with Butter and Garlic

TORTELLINI and ASPARAGUS with BUTTER and GARLIC

1 cup chopped asparagus
1 cup frozen tortellini
1 garlic cloves, minced
1 tbsp butter, unsalted
1 tbsp extra virgin olive oil
dried parsley
salt and pepper

1. Put tortellini in a pot with water and heat the water. It does not have to boil. As soon as tortellini turn soft, put it on low or even off.

2. In a separate pot, add 1/4 cup water. Boil and add asparagus. Cover and steam until asparagus are tender.

3. In a sauce pan, melt butter, oil, and add parsley. When melted, add tortellini and asparagus to the saucepan. Salt, pepper, and add dried parsley. Enjoy!