Creamy Tortellini Primavera

Ingredients

• 10 oz alfredo sauce refrigerated reduced-fat
• 1 pound asparagus fresh
• 20 oz cheese-filled tortellini refrigerated
• 2 tablespoons cooking wine dry white
• 1.5 cups mushrooms fresh sliced
• 3  garlic cloves minced
• 1 cup grape tomatoes halved
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper dried red crushed
• 0.5 teaspoon salt 

Equipment

• bowl

Directions

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.)
3. Drain; rinse with cold water, and drain well again.
4. Place in a serving bowl.
5. Saut garlic in hot oil over medium-high heat 1 minute or until garlic is lightly browned. Stir in mushrooms, asparagus, and salt; saut 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.
6. Pour sauce mixture over cooked tortellini; toss gently.
7. Sprinkle with tomatoes and Parmesan cheese.
8. Serve immediately.
9. Note: For testing purposes only, we used Buitoni Light Refrigerated Alfredo Sauce and Buitoni Three Cheese Tortellini.