Asparagus and Olive Tortellini
INGREDIENTS
- 12-oz. package spinach or cheese tortellini
- 1 tbs. olive oil
- 1 large red onion, very thinly sliced
- 1 lb. Asparagus spears, trimmed and cut into 2-inch pieces
- ¼ lb. Greek-style oil-cured black olives, pitted and coarsely chopped
- Salt and freshly ground pepper to taste
- ½ cup plain yogurt or 2 tbs. grated Parmesan cheese
Bring salted water to a boil; cook tortellini till al dente, about 8 minutes. Drain. Transfer to bowl and toss with a little oil.
Heat oil in large nonstick frying pan over medium-high heat; cook onion 6 minutes, stirring occasionally. Add asparagus and olives; cook, stirring till asparagus is crisp-tender, 3-4 minutes. Add tortellini, salt and pepper. Stir to mix.
Transfer mixture to serving platter. Top with yogurt or cheese. Serves 4.