Meals in Minutes- Pasta/Vegetarian

Tortellini w/Asparagus in Light Creamy Lemon Sauce
1 (20oz) BUITONI Three Cheese Tortellini
Juice of 1 lemon
12-15 asparagus spears, washed, trimmed & cut into 1" pieces
1 T olive oil
2 cups 2% milks
2 T cornstarch
1 tsp diced garlic
¼ tsp pepper
½ tsp salt
Per Serving Size (1 ½ c per person): 
Fat: 7.6 grams
Saturated fat: 2 grams  
Sodium: 252 milligrams
Carbohydrate: 22 grams
Fiber: 1.3 grams
Protein: 7.6 grams
Number of servings: 4
In a small bowl, whisk together cornstarch and milk. Set aside. In a shallow stock pot head olive oil over medium heat. Cook tortellini according to package directions and drain. Meanwhile, add asparagus to heated oil and sauté for 3 minutes, stirring occasionally. Add diced garlic; cook 1 minute more. Slowly pour ⅓ of the milk mixture into pot, whisking constantly. Let cook until slightly thickened. Repeat two more times until milk mixture is fully incorporated and the sauce is thick and bubbly. Add lemon juice and grated Parmesan and cook, stirring, 30 seconds. Gently mix in cooked pasta until fully coated. Sprinkle in salt and pepper; stir. Once plated you can top with a little freshly grated Parmesan cheese or a tiny bit of lemon zest, if desired. Serve immediately with the dressing.
*Recipe from