Description

This Creamy Lemon Tortellini recipe is a delightful pasta dish featuring spinach and ricotta tortellini simmered in a luscious lemon-infused cream sauce with zucchini and fresh spinach. It’s a quick and comforting meal perfect for weeknight dinners, combining fresh ingredients and rich flavors in a creamy, tangy sauce.

Ingredients

Scale

Sauce Ingredients

2 tbsp unsalted butter
1 tbsp freshly minced garlic
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

Vegetables

1 zucchini (courgette), finely sliced
100 g baby spinach

Pasta and Cheese

500 g spinach and ricotta tortellini (fresh, no need to pre-cook)
100 g freshly grated parmesan, plus extra to serve

Instructions

Cook the garlic: Heat the butter in a large, heavy-based, deep pan over medium–high heat. Add the freshly minced garlic and cook, stirring continuously, for 30 seconds until fragrant but not browned.
Add the zucchini: Add the finely sliced zucchini to the pan and cook for 2–3 minutes until it softens slightly, stirring occasionally to ensure even cooking.
Add the remaining sauce ingredients: Stir in the lemon juice, then add the chicken or vegetable stock and thickened cream. Season with sea salt flakes and freshly cracked black pepper. Bring this mixture to a gentle simmer to combine the flavors and allow the sauce to thicken slightly.
Add the tortellini: Add the fresh spinach and ricotta tortellini directly into the sauce without pre-cooking. Stir gently to coat the tortellini evenly with the sauce, using the back of your spoon to push the tortellini beneath the surface as much as possible. Reduce heat to medium–low so the sauce simmers gently with small bubbles visible, but not boiling rapidly. Cover the pan and cook for 3–5 minutes until the tortellini are cooked through, stirring once halfway through for even cooking.
Add the spinach and cheese: Stir in the baby spinach and grated parmesan cheese. Cook just until the spinach wilts and softens, allowing the cheese to melt into the sauce. Once done, turn off the heat to avoid overcooking.
Serve: Plate the creamy lemon tortellini and sprinkle with extra freshly grated parmesan. Serve immediately for the best flavor and texture.

Notes

You do not need to pre-cook the tortellini; it cooks perfectly in the simmering sauce.
You can substitute vegetable stock if you prefer a vegetarian version.
Adjust seasoning with salt and pepper according to your taste.
Freshly grated parmesan is recommended for the best flavor and melting quality.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Keywords: Creamy Lemon Tortellini, Spinach Ricotta Tortellini, Easy Pasta Recipe, Lemon Cream Sauce, Quick Dinner