Creamy Lemon & Spinach Tortellini

A plate of cheese tortellini mixed with creamy sauce, wilted spinach, and topped with fresh basil leaves, served on a round white plate. The background is a textured gray surface.

4.91 from 10 votes

Creamy Lemon & Spinach Tortellini

Creamy Lemon & Spinach Tortellini is so 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. I hope you love this one as much as we all do!

Prep Time5

Cook Time10

Course: Main Course

Cuisine: American

Keyword: Creamy Lemon & Spinach Tortellini, creamy tortellini, lemon cream, lemon cream sauce, tortellini

Servings: people

Author: Sammy Montgoms

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.

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