Tortellini with Spinach and Lemon Sauce

Indulge in the delightful flavors of Tortellini with Spinach and Lemon Sauce, a quick and easy dish that is perfect for summer. Each bite offers a rich experience, with tender tortellini, a luscious lemon-infused cream sauce, and vibrant spinach. Topped with nutty parmesan, this dish leaves a refreshing hint of summer on your palate. It’s more than just a pasta dish – it’s a heartwarming experience wrapped in fond memories and shared smiles.

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TORTELLINI WITH SPINACH AND LEMON SAUCE

Indulge in the delightful flavors of Tortellini with Spinach and Lemon Sauce, a quick and easy dish that is perfect for summer. Each bite offers a rich experience, with tender tortellini, a luscious lemon-infused cream sauce, and vibrant spinach. Topped with nutty parmesan, this dish leaves a refreshing hint of summer on your palate. It’s more than just a pasta dish – it’s a heartwarming experience wrapped in fond memories and shared smiles.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 4

Ingredients

  

• – 400 grams tortellini
• – 50 grams butter
• – 3 garlic cloves
• – 250 ml heavy cream
• – Zest of 1 lemon
• – Juice of 1 lemon
• – 1/2 teaspoon ground black pepper
• – 2 cups of spinach chopped
• – To Finish:
• – Parmesan cheese
• – Pasta water

Instructions

 

• Cook the tortellini according to the package instructions. Remember to reserve some pasta water before draining. Set the cooked tortellini aside.
• While the tortellini is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
• Pour in the heavy cream, lemon zest, lemon juice, and ground black pepper. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
• Add the chopped spinach to the skillet and continue to cook until the spinach wilts, about 2-3 minutes.
• If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
• Add the cooked tortellini to the skillet, gently stirring to ensure the pasta is well-coated with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
• Serve warm, topped with freshly grated Parmesan cheese.

Notes

– Don’t forget to reserve some pasta water before draining the tortellini. The starchy pasta water can help to thin out the sauce if it becomes too thick and can also help the sauce adhere to the pasta.
– When zesting and juicing your lemon, it before adding the other ingredients. Also, try to use a fresh lemon for the best flavor.
– If you prefer a thicker sauce, you can simmer it for a few extra minutes before adding the tortellini and spinach.
– Adjust the amount of Parmesan cheese according to your taste preference.
– If you can’t find tortellini, you can substitute it with other stuffed pasta like ravioli or even use a simple pasta like penne or spaghetti.
– For a lighter version, replace heavy cream with half-and-half or whole milk, although this will result in a less rich sauce.
– Leftover Tortellini with Spinach and Lemon Sauce can be stored in an airtight container in the refrigerator for 3-5 days.