1 bunch asparagus, ends trimmed and cut into 2 inch pieces
2-3 carrots, cut into thin ribbons
Salt and pepper, to taste
½ cup heavy cream
½ cup shredded Parmesan Cheese
Juice of 1 lemon
Lemon zest, to garnish
Directions
Cook tortellini according to package directions.
Meanwhile, melt the Garlic Butter in a large skillet over medium heat. Add asparagus and carrots. Season with salt and pepper and cook 3-5 minutes, until veggies are crisp tender.
Add cooked tortellini and stir to combine.
Stir is heavy cream, parmesan cheese, lemon juice, and lemon zest. Toss gently together, until cheese is melted and pasta and veggies are coated with creamy sauce.
