Ingredients tortellini asparagus
1 lb Fresh asparagus
1 lb Cheese tortellini (I used frozen)
1 can Petit diced tomatoes drained or 1-2 cups fresh diced tomatoes
1/4 cup Olive oil
5 clove Garlic minced (2 tablespoons)
1 tbsp Dried basil
1 tsp Red pepper flakes
2 tbsp Balsamic vinegar (optional)
1 as needed Parmesan cheese toasted Italian bread crumbs or crushed croutons for topping
how to make tortellini asparagus
Bring a pot of water to a boil.
Trim bottom ends of asparagus and discard (about 1 inch). Now chop the rest of the asparagus in bite size pieces (1-2 inches).
Add tortellini and asparagus to boiling water and cook about 5-8 minutes until asparagus is tender-crisp.
Drain pasta and asparagus. Set aside.
In the same pan, over medium, heat oil, garlic & spices for a couple of minutes while stirring. Careful not to let the garlic burn.
Add in the tomatoes & balsamic vinegar.
Add back the pasta and asparagus. Stir gently and cook a couple minutes to let the sauce completely coat the pasta.
Top with Parmesan, Italian bread crumbs, or crushed croutons if desired.
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