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Creamy Cheese Tortellini with Asparagus
- 4 cups reduced-sodium chicken broth
- 2 garlic cloves, smashed
- 3 large thyme sprigs
- 2 (2- by 1-inch) strips lemon zest
- 1 (16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini
- 2 teaspoons cornstarch
- 2/3 cup heavy cream
- 1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally
- 1/2 cup
Directions:View on Epicurious
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