Brown Butter Tortellini with Toasted Garlic and Asparagus {A Meatless Monday Recipe

Brown Butter Tortellini with Toasted Garlic and Asparagus {A Meatless Monday Recipe

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This brown butter tortellini with toasted garlic and asparagus is the perfect dish to welcome Spring. The tortellini is tossed with a brown butter toasted garlic, seasoned with tarragon and lemon zest, then topped with parmesan cheese.

I was going through some recipes that I have been wanted to try, I came across the perfect one for Meatless Monday. Asparagus is in season and this spring pasta dish is rich with nutty brown butter that packs big flavor. Not to mention it is only $1.25 per serving!

We have been working on our deck to get it ready for the summer. It takes the brunt of all the elements thrown at it, from blazing sun to inches of snow. It is in a little facelift and some love. We started off pressure washing it, so we could get it stained for the summer. Pressure washing is a one person job, so while he washed the deck I made supper.

This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor. | TheMountainKitchen.com
 
Since I knew David would be busy washing the deck. I needed something light and simple. Here’s how I made it:
 
This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor. | TheMountainKitchen.com

Cook tortellini according to package directions. Reserve ¼ cup of the pasta water before draining the pasta; set aside.

Meanwhile, melt butter in large skillet over medium heat.

This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor. | TheMountainKitchen.com

Add garlic, and saute for about 30 seconds, until fragrant.

This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor. | TheMountainKitchen.com

Add asparagus and season with salt and pepper. Cook, tossing occasionally, until beginning to soften, about 2 to 3 minutes.

When the asparagus is tender, turn up the heat to medium-high. Add lemon zest. Cook, tossing around or stirring constantly until butter turns golden brown. This should take about 2 minutes. Be careful not to let the pan get too hot or it will burn.

This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor. | TheMountainKitchen.com

This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor. | TheMountainKitchen.com

Toss asparagus mixture with ¼ cup of the pasta water, the cooked tortellini, and tarragon. Cook until the pasta water has evaporated, serve with Parmesan cheese.

This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor. | TheMountainKitchen.com

I’ve only intentionally had brown butter once before in the carrot apple soup I made last fall. This and the inclusion of lemon zest and pasta is out of this world! It also reminded me of the shiitake mushrooms and pasta I made last summer. You have to try this!
Brown Butter Tortellini on plate
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Brown Butter Tortellini with Toasted Garlic and Asparagus

This simple spring pasta dish of Brown Butter Tortellini with Toasted Garlic and Asparagus is rich with nutty brown butter that packs big flavor.
Course Main Course
Cuisine Meatless Monday, Vegetarian
Keyword asparagus, Brown Butter, garlic, Pasta, Tortellini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 456kcal

Ingredients

  • 1 pound cheese tortellini
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter
  • 1 pound asparagus cut at a diagonal into bite-size pieces
  • 2 cloves garlic minced
  • Kosher salt and fresh cracked black pepper to taste
  • 2 teaspoons tarragon dried
  • Parmesan cheese fresh, grated, for serving

Instructions

  • Cook tortellini according to package directions. Reserve ¼ cup of the pasta water before draining the pasta; set aside.
  • Meanwhile, melt butter in large skillet over medium heat.
  • Add garlic and saute for about 30 seconds, until fragrant.
  • Add asparagus and season with salt and pepper. Cook, tossing occasionally, until beginning to soften, about 2 to 3 minutes.
  • When the asparagus is tender, turn up the heat to medium-high. Add lemon zest. Cook, tossing around or stirring constantly until butter turns golden brown. This should take about 2 minutes. Be careful not to let the pan get too hot or it will burn.
  • Toss asparagus mixture with ¼ cup of the pasta water, the cooked tortellini, and tarragon.
  • Cook until the pasta water has evaporated, serve with Parmesan cheese.

Notes

Recipe adapted from Woman's Day Kitchen

Nutrition

Calories: 456kcal | Carbohydrates: 54g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 496mg | Potassium: 259mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 9.2mg | Calcium: 204mg | Iron: 5.6mg
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