Tortellini Pasta with Asparagus, Spinach, and Ham
Tortellini Pasta with Asparagus, Spinach, and Ham ~ a delicious 20 minute pasta dish that gets dinner on the table in no time at all. Cheese tortellini is tossed with sauteed ham, asparagus, baby spinach and, a light Parmesan cheese sauce. As an added bonus, this is the perfect delicious recipe to use up leftover holiday ham.
Servings: 5 servings
Calories: 580kcal
Ingredients
- 1 pound fresh cheese tortellini
- ½ pound thin asparagus spears trimmed and cut in 2 inch pieces, about 2 cups
- 2 tablespoons extra virgin olive oil
- 1 medium onion thinly sliced, about 1 cup
- 8 ounces thick sliced ham diced, about 2 cups
- 5 ounces fresh baby spinach
- 1 cup reduced sodium chicken stock
- ½ cup heavy cream
- 1 cup Parmesan cheese plus more for serving
- season to taste with kosher salt and pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of water to a boil and add couple pinches of salt and the tortellini. Cook according to the package directions. About 3 minutes before the tortellini is finished cooking, add the asparagus. Cook until the pasta is finished cooking, and the asparagus is just tender. Drain and set aside.
- Meanwhile, heat a large sauté pan over medium heat. Add the extra virgin olive oil and the onion and sauté for 2 to 3 minutes.
- Add the ham and continue sauteing until it starts to get crispy and browned on the edges, about 3 to 4 minutes.
- Add the spinach to the sauté pan. Stir and continue sauteing until the it is wilted, about 2 to 3 minutes.
- Pour in the reduced sodium chicken stock and stir to combine. Bring to a simmer and let reduce for 2 to 3 minutes.
- Pour in the heavy cream and add the Parmesan cheese. Stir to combine. Continue simmering for an additional 3 to 4 minutes or until the sauce is slightly thickened.
- Add the cooked tortellini and asparagus to the sauce. Gently stir to coat the pasta and asparagus with the sauce.
- Season to taste with kosher salt and pepper.
- Sprinkle with more Parmesan cheese and the chopped parsley and serve.
Video
Notes
- Choose your favorite tortellini pasta ~ Choose cheese, meat, or cheese and vegetable filled tortellini for this recipe.
- Fresh vs. frozen tortellini ~ If fresh tortellini is available, by all means use it! The fresh pasta is more delicate than the frozen counterpart and produces little bundles of goodness.
- No one likes mushy pasta ~ Watch the tortellini pasta as it cooks. It can easily turn mushy and fall apart if overcooked. Test the pasta for the doneness a couple minutes before the suggested cooking time.
- Use deli ham ~ If you enjoyed all your holiday ham on the holiday, pick up some ham from the deli counter. Have the ham cut into 1 inch thick slices so it is easy to dice into cubes.
- Store leftovers in the refrigerator ~ Any tortellini leftovers can be stored in an air tight containers (like these glass storage dishes) in the refrigerator for 4 to 5 days. Reheat in the microwave on 60% power for 1 to 2 minutes.
Nutrition
Serving: 1/5 of recipe | Calories: 580kcal | Carbohydrates: 55.5g | Protein: 31.9g | Fat: 26.8g | Saturated Fat: 9.7g | Cholesterol: 84mg | Sodium: 1224mg | Fiber: 2.6g | Sugar: 1.9g