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I am kicking off my 20 minute dinners, for 20 days series, with this mouth watering Creamy Lemon & Spinach Tortellini, and if you love lemon and cream sauce, this is a must make!
Creamy Lemon & Spinach Tortellini is easy to make, it’s rich, comforting and fresh. This recipe uses only a few simple ingredients and takes less than 20 minutes to prepare. If you are looking to add further protein to this recipe, it tastes fantastic with grilled chicken or shrimp. If you like my Lemon & Boursin Orzo Bake, Asparagus & Pea Lemon Orecchiette, or Lemon & Boursin Pasta, you are almost guaranteed to love this one as well.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more 20 minute dinners?
If you are a busy mom, a college student, or someone who just really appreciates a good 20 Minute Dinner, I have so many delicious ones on my site that you need to check out; down below I will list a few of my personal favs:
- Lemon & Boursin Pasta
- One-Skillet Steal & Peppers
- Creamy Lemon & Spinach Tortellini
- French Onion Pasta
- Crispy Sticky Beef and Broccoli
- Fried Sausage & Pepper Orzo Bake
- Shrimp Fried Rice
- Chicken Thighs with Jalapeno Popper Creamed Corn
How to make this recipe in 4 steps
- Cook the pasta: Begin by bringing a large pot of water to a boil. Add your tortellini, strain, and set aside until ready to use.
- Make the sauce: Combine your olive oil, butter, shallot, garlic, cream, lemon juice, seasonings, and parmesan cheese. Bring to a light simmer until the sauce has thickened.
- Combine: Add the tortellini and spinach into the sauce and mix until well incorporated.
- Serve: Finish with more fresh parmesan, and a fresh crack of black pepper.
Lemon & Spinach Tortellini at a glance
Taste: the overall taste is creamy, rich, zesty and incredibly comforting.
Time: 20 minutes or less.
Effort: very minimal effort for this one; by the time the tortellini is cooked, your sauce will be ready.
Difficulty: anybody can make this recipe! anyone! I promise! This is also a really great recipe if you have kids who are getting comfortable in the kitchen and they need a few easy recipes to get started.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Creamy Lemon & Spinach Tortellini. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- tortellini
- olive oil
- butter
- heavy cream
- lemon
- parmesan cheese
- shallot
- spinach
- garlic cloves
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- reserved pasta water
Substitutions & FAQ’s
Can I use a different type of pasta?
Yes! Any pasta will work in this recipe, just try to keep it similar in size to tortellini for accurate measurements.
What protein can I add to this recipe?
Some delicious protein options that would go really well in this recipe are: chicken, tofu or shrimp!
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days.
To reheat your Creamy Lemon & Spinach Tortellini, simply microwave for 30-45 seconds or add it to a small pan with a splash of cream, and simmer on the stove for 4-5 minutes, or until heated throughout.
Does this recipe freeze well?
I don’t recommend freezing this recipe as the cream and lemon juice tend to curdle once thawed. This one is so quick to make, so its best eaten fresh.
Watch the recipe video
Watch the recipe video on Instagram
Did you like this recipe?
If you enjoyed my Creamy Lemon & Spinach Tortellini recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Creamy Lemon & Spinach Tortellini
Ingredients
- 1 250 gram bag tortellini, 4 cheese
- 2 tbsp olive oil
- 3 tbsp butter, salted
- 1 shallot, chopped fine
- 2 garlic cloves, chopped fine
- 3/4 cup heavy cream
- 1/4 – 1/2 cup fresh lemon juice, start with 1/4 cup
- 1/2 lemons rind/zest, about 2 tbsp
- 3/4 cup parmesan cheese, grated
- 2 cups spinach, stems removed, roughly chopped
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- reserved pasta water
- fresh basil, to garnish, optional
Instructions
- Begin by bringing a large pot of salted water to boil. Add your tortellini, and cook according to package instructions. Set aside until ready to use.*Tip: save 1/4 cup of reserved pasta water to thin out the sauce to your liking.
- To a large pan set to medium heat, add your olive oil and butter.
- Once melted, add your shallot and sauté for 2-3 minutes, or until fragrant.
- Add your garlic and red pepper flakes, and sauté for an additional minute.
- Add your heavy cream and let simmer for 2-3 minutes, until thickened slightly.
- Add your lemon juice (starting with 1/4 cup) and stir continuously until well incorporated.
- Reduce heat to low/simmer and add your parmesan cheese and lemon zest, and mix to combine.
- Taste to see if you need salt or more lemon juice. *Tip: I don't add salt to this recipe because I find the parmesan cheese adds enough salt, but if adding use about 1/4 tsp.
- Add your spinach and cooked tortellini and mix to combine.
- Use a few splashes of reserved pasta water to thin out to the sauce.
- Let simmer for an additional minute, or until the spinach wilts.
- Dish up, and top with more parmesan cheese and fresh cracked black pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the easiest dinner I’ve ever made and it tasted amazing! 6 out of 5 stars. I laughed at the storing and reheating instructions….like there’s any left!
Hi Annette! I never have leftovers either LOL! Thank you for the wonderful review.
My husband loved the dinner.. I added chicken for extra protein. Only used 1/4 cup lemon juice. It is a keeper and will make again.
Hi Christine, so happy you enjoyed this recipe. Thank you for taking the time to leave me a review! xo
12/10 for me 🙂 I didn’t have any shallots and used red onion instead. The sauce is so delicious!! I used bread to soak it up lol. Thank you for the simple and delicious recipe!
Great recipe, we will definitely make it again.
Hi Deana, thanks so much for taking the time to leave a review. So happy you liked it!
Second time making this and it turned out better than the first. I opted to add both spinach and kale this time and it was delicious.
YUM! YUM! So delicious and easy…will definitely be making this one again!
Hi Deb! That is so awesome, so happy you enjoyed it!
I have probably made this 4 times and making it again for dinner tonight. It’s a family fav, esp my teenage daughter. Thank you so much for sharing this and all your recipes with us! 🙂
Hi! Thank you for such a nice comment. So happy you keep making and enjoying this one!
Great recipe!! I was told it’s a keeper by husband and 14 year old (which is rare if there’s a vegetable involved). 1/4 cup of lemon juice was just right with the zest and no additional salt was needed. Congrats!
Very good. I made this recipe with 1/3 cup lemon juice (I had small lemons and I just used up two to get enough zest), and arugula. Will make again 😊