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Creamy Tortellini with Peas Asparagus and Bacon

Published

8 years ago

04/19/2018

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.

Creamy Spring Tortellini with Peas Asparagus and Bacon

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 1214 kcal

Author Lyuba Brooke

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
Cook tortellini according to the package instructions, drain and set aside.
Preheat a cooking pan over medium heat and add a couple of tablespoons of oil.
Add onions and saute until transparent.
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.
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.
Stir in tortellini until completely mixed in and cook for a couple of minutes.
Chop crispy cooked bacon and stir it in right before taking the pan off heat.
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.

EDIBLES

Blind taste tests, better seafood

Published

2 weeks ago

04/09/2026

bowienews

Lent has just ended and if you observed it in any way, strictly or somewhere in the middle, you probably felt it. That slow shift in how you cook, what you reach for, and how often you stand in the kitchen wondering what else there is besides peanut butter and pimento cheese. But there is something about going through a season like that that resets your perspective.
You come out the other side appreciating things you did not think twice about before, and sometimes you discover a few new ones along the way.
As a kid, the frozen seafood we ate came in a rectangular box and answered to the name fish sticks.
They were breaded within an inch of their life, cooked until vaguely crisp, and served with enough ketchup to make you forget what you were eating.
They were not great. They were fine, which for a long time was about the best you could say for most frozen fish. And that stuck with me.

Read the full On The Table feature in your Thursday Bowie News.

See a shrimp ramen recipe (top photo) in On the Table this week.

HOME

Column explores qualifications for county judge, commissioner and justice of the peace

Published

2 months ago

02/26/2026

bowienews

Leading up to this primary election there have been lots of questions about the requirements to fill these positions, which are the only contested races in Montague County. The Bowie News review the Texas Association of Counties and state code in regard to requirements and ongoing educational requirements. Read the column in Thursday’s Bowie News.