Jump to Recipe Print Recipe
Creamy Lemon Tortellini

This Creamy Lemon Tortellini with zucchini (courgette) is on the table in less than 20 minutes – prep time included! This is the perfect weeknight vegetarian dinner for those days when you need an effortless, delicious family meal in a hurry. The cheese filling in the pasta instantly makes it feel more substantial and comforting. Although I’ve opted for silky zucchini, the dish can be loaded with any vegetables you like! It is all made in one pan so clean-up is easy and it is suitable to freeze. The sauce is so incredibly delicious and moreish that you will want to make this one again and again.

Creamy Lemon Tortellini

Creamy Lemon Tortellini

Author: Nicole
5 from 6 votes
“This was magnificent. One of the tastiest things we have had for a while. Entire family loved it.”
Share Print
Add to Shopping List
This wholesome and satisfying Creamy Lemon Tortellini recipe is unbelievably fast, being on the table in just 15 minutes. It's the perfect vegetarian weeknight family dinner to make at the end of a long day.
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Servings: 4

Ingredients

  • 2 tbsp unsalted butter
  • 1 tbsp freshly minced garlic
  • 1 zucchini (courgette), finely sliced
  • 1 lemon, juiced
  • 250 ml (1 cup) chicken or vegetable stock
  • 300 ml (10 fl oz) thickened (whipping/heavy) cream
  • ½ tsp sea salt flakes, or to taste
  • ½ tsp freshly cracked black pepper, or to taste
  • 500 g (1 lb) spinach and ricotta tortellini (see note 1)
  • 100 g (2 cups) baby spinach
  • 100 g (1 cup) 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 garlic and cook, stirring, for 30 seconds.
  • Add the zucchini – Add the zucchini and cook for 2–3 minutes until softened. 
  • Add the remaining sauce ingredients – Stir through the lemon juice, followed by the chicken or vegetable stock, cream, salt and pepper. Bring to a simmer. 
  • Add the tortellini – Add the fresh tortellini (no need to pre-cook). Stir so that the tortellini are evenly coated with the sauce, using the back of your spoon to gently submerge the tortellini as much as possible (it’s okay if they aren’t completely submerged). Reduce the heat to medium–low so that the sauce is very gently simmering (you should be able to see gentle bubbles in the sauce but it should not be rapidly bubbling). Cover and cook for 3–5 minutes or until the pasta is cooked through. Stir once halfway through. 
  • Add the spinach and cheese – Stir through the spinach and parmesan. Once the spinach has softened, turn the heat off. 
  • Serve – Sprinkle with extra parmesan and serve immediately. 

Nutrition information

Nutrition Facts
Creamy Lemon Tortellini
Amount per Serving
Calories
857
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
188
mg
63
%
Sodium
 
1505
mg
65
%
Potassium
 
505
mg
14
%
Carbohydrates
 
71
g
24
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
31
g
62
%
Vitamin A
 
4367
IU
87
%
Vitamin C
 
32
mg
39
%
Calcium
 
557
mg
56
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Tortellini found in the refrigerated section of the supermarket (that takes 2–5 minutes to cook) is required for this recipe.

MAKE AHEAD

Creamy Lemon Tortellini is best made and eaten immediately to get the most out of the luxurious, ultra-creamy sauce.

LEFTOVERS

Leftovers can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely overnight in the fridge before reheating. The sauce will absorb into the pasta but will still be equally delicious!

Tried this recipe?

Let us know how it was!
Course dinner, entrée, Main Course, pasta
Cuisine Italian