Creamy Primavera Tortellini

Ingredients

• 0.5 pound asparagus spears fresh trimmed chopped
• 270 g philadelphia original cooking creme cream cheese product 
• 2 cloves garlic minced
• 1 tablespoon oil 
• 1 cup peas frozen
• 350 gram cheese tortellini refrigerated
• 1  bell pepper yellow chopped

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt and adding peas to the water for the last 2 min.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add asparagus, peppers and garlic; cook and stir 3 to 4 min. or until vegetables are crisp-tender.
4. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
5. Drain pasta mixture, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached.
6. Add pasta; mix lightly.
7. Serve immediately.