Description
This Creamy Lemon Tortellini recipe features tender spinach and ricotta tortellini cooked in a luscious lemon-infused cream sauce with garlic, zucchini, and fresh spinach. Ready in under 30 minutes, it’s a comforting yet fresh pasta dish perfect for a quick weeknight dinner or a cozy meal anytime.
Ingredients
Scale
Main 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 (fresh)
- 2 firmly packed cups (100 g) baby spinach
- 1 cup (100 g) freshly grated parmesan, plus extra to serve
Instructions
- Heat the butter: In a large, heavy-based, deep pan, melt 2 tablespoons of unsalted butter over medium–high heat to prepare the base for your sauce and vegetables.
- Sauté garlic and zucchini: Add 1 tablespoon of freshly minced garlic to the melted butter and cook while stirring for about 30 seconds until fragrant. Then add the finely sliced zucchini and cook for 2 to 3 minutes until softened but still slightly crisp.
- Add liquids and seasonings: Stir in the juice of half a lemon, followed by 1 cup of chicken or vegetable stock, 300 ml of thickened (heavy) cream, ½ teaspoon of sea salt flakes, and ½ teaspoon of cracked black pepper. Bring this mixture to a gentle simmer to meld the flavors.
- Cook the tortellini: Add the fresh spinach and ricotta tortellini directly into the simmering sauce, stirring to evenly coat and gently submerge the pasta as much as possible. Reduce the heat to medium–low so the sauce simmers very gently with visible gentle bubbles, but not rapid boiling. Cover the pan and cook for 3 to 5 minutes until the pasta is cooked through, stirring once halfway through the cooking time to prevent sticking.
- Add spinach and parmesan: Stir in 2 packed cups of baby spinach and 1 cup of freshly grated parmesan. Cook just until the spinach softens, then turn off the heat to preserve freshness and creaminess.
- Serve: Sprinkle extra parmesan over the top and serve the creamy lemon tortellini immediately while warm and comforting.
Notes
- Use fresh tortellini to ensure it cooks evenly in the sauce without pre-boiling.
- Adjust the seasoning with salt and pepper after the pasta is cooked, as the parmesan is naturally salty.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- If you prefer a lighter dish, substitute the heavy cream with half-and-half or a lighter cream alternative, keeping in mind it may affect the richness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon tortellini, creamy pasta, spinach ricotta tortellini, quick dinner, Italian recipe, creamy lemon sauce
