Lemon Garlic Tortellini
A delightful Lemon Garlic Tortellini with a creamy sauce and Parmesan cheese, perfect for a vegetarian Italian dinner.
Equipment
- 1 Large skillet
- 1 pasta pot
- 1 zester
Ingredients
Main Ingredients
- 1 pound cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Optional Add-Ins
- 1/2 cup cherry tomatoes halved
- 1/2 cup baby spinach
- 1 teaspoon red pepper flakes
- 1/4 cup toasted pine nuts
Instructions
Preparation
- Bring a large pot of salted water to boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and bring to a simmer.
- Gradually add Parmesan cheese, stirring until melted and smooth. Add lemon zest and juice, mixing well. Season with salt and pepper.
- Add cooked tortellini to the skillet. Toss to coat with the sauce, allowing it to heat through for 2-3 minutes. Stir in fresh parsley.
Serving
- Plate the tortellini, garnishing with additional Parmesan and parsley if desired. Serve immediately.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: To enhance the lemon flavor, add more zest just before serving.
Ingredient Substitutions: Use gluten-free tortellini for a gluten-free version.
How to Serve: Pair with a crisp white wine like Sauvignon Blanc.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and store separately. Combine with cooked pasta when ready to serve.
Ingredient Substitutions: Use gluten-free tortellini for a gluten-free version.
How to Serve: Pair with a crisp white wine like Sauvignon Blanc.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and store separately. Combine with cooked pasta when ready to serve.