Monday, March 28, 2011

Dorm Room Dinner: Cheese Tortellini with Roasted Asparagus

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The last few weeks have been extremely busy ones for me; I've been shuttling back and forth between NY, Boston, and Maine, and to be honest, they have drained me.  On my birthday I started to feel like I was getting sick and did all the normal things--took extra vitamins, drank a lot of orange juice and water, and slept as much as possible.  But last week when the snow started, I knew I was sunk.  One thing my body does NOT like is the change of weather like that. 

So, this weekend found me laid up on the couch with John taking care of me.  Ironically, my family and I had just had a conversation about being sick.  Isn't it the worst when there's no one to take care of you and you feel awful?  I used to get sick in college at least once a semester and it was always awful.  Friends are nice, but there really is no substitute for mom!  John is a good substitute though--he is making tea, giving me aspirin, etc. 

Anyway, since John himself had a lot of homework this weekend, I told him I'd make dinner.  I made the easiest possible sauce for my cheese tortellini (that came premade in the refrigerated section), and roasted some asparagus.  It was delicious (or maybe that was my lack of tastebuds talking), however, John did eat it and declare it "yummy", so I think I'm onto something!
Cheese Tortellini with Roasted Asparagus
Serves:  2
1 package refrigerated Cheese and Roasted Garlic Tortellini
1 bunch asparagus
1 tablespoon olive oil
2 teaspoon garlic salt
1 lemon
1/4 cup white wine
1 tablespoon garlic powder
1 teaspoon red pepper flakes
3 tablespoons butter

Cook the tortellini according to package instructions and drain.  Preheat the oven to 400 degrees F.  Cut the asparagus in half lengthwise.  Toss the asparagus with olive oil and then sprinkle garlic salt over them.  Cook in the oven for about 18 minutes.  Meanwhile, zest 2 teaspoons of lemon zest and juice the lemon for 2 tablespoons lemon juice.  Add lemon juice, lemon zest, white wine, garlic powder, and red pepper flakes to a saucepan.  Heat for about 4 minutes, until boiling.  Then, turn heat to low and add butter, whisking until butter is melted.  Add the tortellini to the sauce and toss to combine.  Serve pasta topped with asparagus and then any remaining sauce. 

5 comments:

  1. I told my daughter that sickness is one of many good reasons not to go to college too far away from me and thank goodness she listened. How can you go wrong with tortellini and asparagus? I hope you feel better soon.

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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