Dinner

Creamy Lemon Tortellini with Spinach and Ricotta Recipe

ByAiden Wells November 9, 2025November 9, 2025

Introduction

This Creamy Lemon Tortellini dish offers a luscious, comforting meal with a bright citrus twist. Combining tender spinach and ricotta tortellini with a rich, garlicky cream sauce and fresh zucchini, it’s perfect for a quick weeknight dinner that feels special.

A white speckled bowl filled with two-color tortellini pasta, mostly yellow with some green pieces, mixed with sautéed dark green spinach leaves and sliced light brown mushrooms. The pasta is topped with grated white cheese and sprinkled with black pepper. The bowl sits on a matching white speckled plate on a white marbled texture. A silver fork rests between the plate and bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp unsalted butter
1 tbsp freshly minced garlic
1 zucchini (courgette), finely sliced
Juice of ½ lemon
1 cup (250 ml) chicken or vegetable stock
300 ml (10 fl oz) thickened (heavy) cream
½ tsp sea salt flakes, or to taste
½ tsp cracked black pepper, or to taste
500 g (1 lb 2 oz) spinach and ricotta tortellini
2 firmly packed cups (100 g) baby spinach
1 cup (100 g) freshly grated parmesan, plus extra to serve

Instructions

Step 1: Heat the butter in a large, heavy-based, deep pan over medium–high heat.
Step 2: Add the garlic and cook, stirring, for 30 seconds. Add the zucchini and cook for 2–3 minutes until softened.
Step 3: Stir through the lemon juice, followed by the chicken or vegetable stock, cream, salt, and pepper. Bring to a simmer.
Step 4: Add the fresh tortellini (no need to pre-cook). Stir to evenly coat the tortellini with the sauce, using the back of your spoon to gently submerge them as much as possible. Reduce the heat to medium–low so the sauce gently simmers with small bubbles visible, but no rapid boiling. Cover and cook for 3–5 minutes, stirring once halfway through, until the pasta is cooked through.
Step 5: Stir through the baby spinach and grated parmesan. Once the spinach has softened, turn off the heat.
Step 6: Sprinkle extra parmesan on top and serve immediately.

Tips & Variations

For a vegetarian option, use vegetable stock instead of chicken stock.
If you prefer more tang, add an extra splash of lemon juice just before serving.
Swap zucchini for mushrooms or peas for a different flavor and texture.
Use gluten-free tortellini to suit dietary needs without sacrificing flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of cream or stock to loosen the sauce if it has thickened.

How to Serve

A bowl filled with two-layered tortellini pasta, the outer layer bright yellow and the inner layer light green, showing their folded and stuffed shapes. The tortellinis are mixed with vibrant green spinach leaves and thin slices of sautéed mushrooms with a glossy, slightly brown hue. Shredded white cheese is sprinkled on top, adding texture and a soft contrast to the pasta. The bowl is white with light blue speckles and rests inside a larger matching white speckled plate. A silver fork sits on the plate's right side, and the whole setting is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini can be used but may need slightly longer cooking time. Follow package instructions for thawing if required, and adjust simmering time accordingly.

Is it necessary to cover the pan while cooking the tortellini?

Covering the pan helps the tortellini cook evenly and retain moisture in the sauce. It also speeds up cooking by trapping steam, so it is recommended.