Creamy Tortellini Primavera

Prep: 15 min., Cook: 17 min. Our Test Kitchens tried this pasta cooking method several times. By draining and rinsing with cold water, the tortellini will not stick together while you prepare the sauce. Pasta cooked just until firm to the bite is called "al dente."

Yield: Makes 4 servings

Ingredients

• 1  (10-oz.) package refrigerated reduced-fat Alfredo sauce
• 2  tablespoons  dry white wine
• 1/4  teaspoon  dried crushed red pepper
• 1  pound  fresh asparagus
• 1  (20-oz.) package refrigerated cheese-filled tortellini
• 3  garlic cloves, minced
• 2  tablespoons  olive oil
• 1 1/2  cups  sliced fresh mushrooms
• 1/2  teaspoon  salt
• 1  cup  halved grape tomatoes
• 1/4  cup  freshly grated Parmesan cheese

Preparation

1. Stir together first 3 ingredients. Snap off and discard tough ends of asparagus; cut into 1-inch pieces.

2. Bring 5 qt. of salted water to a boil; add tortellini, and cook 6 minutes or just until tender. (Pasta should still be firm to bite.) Drain; rinse with cold water, and drain well again. Place in a serving bowl.

3. Sauté garlic in hot oil over medium-high heat 1 minute or until garlic is lightly browned. Stir in mushrooms, asparagus, and salt; sauté 3 to 5 minutes or until asparagus is crisp-tender. Reduce heat to medium, and stir in Alfredo sauce mixture. Cook 5 minutes or until thoroughly heated.

4. Pour sauce mixture over cooked tortellini; toss gently. Sprinkle with tomatoes and Parmesan cheese. Serve immediately.

Note: For testing purposes only, we used Buitoni Light Refrigerated Alfredo Sauce and Buitoni Three Cheese Tortellini.