Dinner

Creamy Lemon Tortellini with Spinach and Zucchini Recipe

ByMariam Harutyunyan August 31, 2026August 31, 2026

Introduction

This Creamy Lemon Tortellini is a simple yet elegant pasta dish perfect for a cozy dinner. With fresh zucchini, a zesty lemon sauce, and tender spinach and ricotta tortellini, it’s packed with flavor and ready in under 30 minutes.

A white bowl filled with two-layered tortellini pasta, where the outer layer combines pale yellow and light green colors, sitting on a larger white plate with blue speckles. The tortellini are mixed with cooked dark green spinach leaves and thinly sliced, light brown mushrooms scattered throughout. The dish is topped with finely grated white cheese and a dusting of black pepper, creating a textured, slightly creamy look. A silver fork is placed on the right side of the plate, all set on a wooden surface. 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
1 lemon, juiced

250 ml chicken or vegetable stock
300 ml thickened (whipping/heavy) cream

½ tsp sea salt flakes, or to taste
½ tsp freshly cracked black pepper, or to taste
500 g spinach and ricotta tortellini

100 g baby spinach
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. Add the minced garlic and cook, stirring, for 30 seconds until fragrant.

Step 2: Add the sliced zucchini and cook for 2–3 minutes until softened.
Step 3: Stir in the lemon juice, then add the chicken or vegetable stock, cream, sea salt flakes, and freshly cracked black pepper. Bring the mixture to a simmer.
Step 4: Add the fresh spinach and ricotta tortellini to the pan. Stir to coat the tortellini evenly 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 simmers gently with small bubbles. Cover and cook for 3–5 minutes until the pasta is cooked through, stirring once halfway.

Step 5: Stir through the baby spinach and freshly grated parmesan cheese. Once the spinach has wilted, turn off the heat.
Step 6: Serve immediately, sprinkled with extra parmesan for added flavor.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken stock.

Try swapping zucchini for asparagus or peas for a different vegetable twist.
If you prefer a tangier sauce, add a little extra lemon juice to taste.
Use leftover cooked tortellini but reduce simmering time to avoid overcooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat with a splash of cream or stock to loosen the sauce, stirring frequently to prevent sticking.

How to Serve

A white bowl filled with three layers of yellow and green tortellini pasta mixed with dark green spinach leaves and small slices of pale green zucchini. The tortellini pieces have a soft, slightly shiny texture, and are topped with a light sprinkle of shredded white cheese and some black pepper flakes. The bowl sits on a white plate with light blue speckles, placed on a white marbled surface. To the right of the bowl, a silver fork partially rests on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini in this recipe?

Yes, you can use frozen tortellini. Just increase the simmering time by a couple of minutes until the pasta is cooked through.

Is it necessary to use fresh lemon juice?

Fresh lemon juice brightens the sauce with a fresh citrus flavor, but bottled lemon juice can be used in a pinch. Just use slightly less and adjust to taste.