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Creamy Tortellini with Peas Asparagus and Bacon
Want a super easy dinner that’s ready in 30 minutes?
Oh, why would I even ask… Easy and quick is what everyone is after when it comes to weeknight dinners. Or, if your husband calls after he gets out of work, telling you that he didn’t get a chance to eat and he’s starving. Then, you realize that you didn’t really plan to cook today and you need to whip up something fast for the hungry husband. The same hungry husband that, ironically, manages a restaurant and is coming home hungry.
This isn’t based on a true story or anything (looks away whistling). The moral of the story is that this is a perfect dish to make when you only have 30 minutes and you need a delicious, comforting dish to knock some socks off some hungry tummies.
Ingredients
- 9 oz three cheese tortellini
- 1/2 small yellow onion thinly sliced
- 3/4 cup peas you can use frozen peas
- 1 cup chopped asparagus
- 2 lg garlic cloves
- 1 cup heavy whipping cream
- 1/2 cup shaved Parmesan cheese
- Salt
- Fresh cracked black pepper
- .25 lb crispy slices of bacon (5-6 slices)
- Oil for cooking
- Instructions
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Cook tortellini according to the package instructions, drain and set aside.
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Preheat a cooking pan over medium heat and add a couple of tablespoons of oil.
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Add onions and saute until transparent.
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Add peas and asparagus. Saute until asparagus starts to soften. Press in garlic and season with some salt and pepper. Mix well and cook veggies for about 5 more minutes.
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Pour in heavy cream while stirring. Add shaved Parmesan cheese and stir until cheese is melted. Taste and add more salt and pepper if needed.
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Stir in tortellini until completely mixed in and cook for a couple of minutes.
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Chop crispy cooked bacon and stir it in right before taking the pan off heat.
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Serve and enjoy.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
This summer the plant trials have been riotous in their displays of colors in the recipe section.
One that caught my eye this year was Merry Go Round which was full of colors from the hot side of the color wheel. One featured plant was Campfire Red Ember.
Red Ember is one of the three in the Campfire series. Campfire Marshmallow, Campfire Flame and Campfire Red Ember. They are known botanically as Bidens and are native to Mexico and the Southwest.
I don’t think any of us need the government to tell us groceries are expensive. We know it when we stand in the meat aisle and lower our standards real fast from 90% lean to 80% lean hamburger meat.
Still, the numbers are interesting.
According to the latest Bureau of Labor Statistics report, grocery prices in July were 2.7% higher than they were a year ago. Beef is where things really hurt. Beef prices were up 9.4% from last July, and uncooked ground beef was up 9%.
Chicken, on the other hand, was actually down 2.7% over the same period, which makes it one of the better bargains in the meat case right now.
The BLS average-price survey puts a pound of ground chuck at $6.85 in July. Two years ago, in July 2024, that same national average was $5.47.
So maybe it is time to resurrect something our mothers and grandmothers understood very well.
Read the full On the Table feature in the Sept. 17 Bowie News.
Big-Pan Chicken Spaghetti
A pound of diced chicken can disappear beautifully through an entire pan of pasta.
Ingredients
- 1 pound boneless chicken, diced
- 12 ounces spaghetti
- 1 small onion, chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel-style tomatoes
- 1 cup chicken broth
- 2 cups shredded cheese, divided
- 1 teaspoon garlic powder
- Salt and pepper
Cook spaghetti just until tender and drain.
Meanwhile, sauté diced chicken and onion until chicken is cooked through.
Mix spaghetti, chicken, soups, tomatoes, broth, garlic powder and 1 cup cheese. Spread into a greased 13×9 pan.
Top with remaining cheese and bake at 350 degrees for 25 to 30 minutes.
Have half a bag of frozen peas, broccoli or mixed vegetables lingering in the freezer? Throw them in. This is a forgiving recipe.
Serves 8 to 10.
Perfect Score, Director’s Select, Best of the Best and Leader of the Pack are just a few of the awards for Superlophus. I’m also reasonably sure you are thinking: What is a Superlophus?
Superlophus Sunglow is the official name botanically known as an Oenothera commonly called Texas Primrose. That’s right: This golden yellow flower that is a non-stop bloomer and tough-as-nails is a native selection and winner of 15 awards from Canada to Mississippi.
Read the full Garden Guy feature in the Thursday Bowie News.
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