4 cups cheese tortellini
2 cups thin or sliced asparagus
2 cups sliced Baby Bella mushrooms
½ cup fresh grated Parmesan
2 tablespoon butter
½ tablespoon olive oil
2 cloves minced garlic
Cook tortellini as instructed. While tortellini is boiling, heat the olive oil and 1 tablespoon of butter on a pan on medium heat. Add the mushrooms, asparagus, and garlic and sauté for about 5 min (or until mushrooms are browned). Add the drained tortellini, Parmesan, and remaining butter to the pan, and stir until the Parmesan is melted. Enjoy! (I also topped with red pepper flakes before serving).