Creamy Lemon Tortellini with Zucchini and Spinach Recipe

Introduction

This Creamy Lemon Tortellini is a delightful blend of fresh flavors and indulgent creaminess. With tender tortellini, vibrant zucchini, and a zesty lemon sauce, it’s an easy yet impressive dish perfect for any weeknight dinner.

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• 1 zucchini (courgette), finely sliced
• 1 lemon, juiced
• 250 ml chicken or vegetable stock
• 300 ml thickened (whipping/heavy) cream
• ½ tsp sea salt flakes, or to taste
• ½ tsp freshly cracked black pepper, or to taste
• 500 g spinach and ricotta tortellini (see note 1)
• 100 g baby spinach
• 100 g freshly grated parmesan, plus extra to serve

Instructions

1. Step 1: Heat the butter in a large, heavy-based, deep pan over medium–high heat. Add the minced garlic and cook, stirring, for 30 seconds until fragrant.
2. Step 2: Add the sliced zucchini and cook for 2–3 minutes until softened.
3. Step 3: Stir in the lemon juice, followed by the chicken or vegetable stock, cream, salt, and pepper. Bring the mixture to a gentle simmer.
4. Step 4: Add the fresh tortellini to the pan without pre-cooking. Stir well to coat the tortellini with the sauce, gently submerging them as much as possible. Reduce the heat to medium–low to maintain a gentle simmer, cover, and cook for 3–5 minutes or until the tortellini are tender. Stir once halfway through cooking.
5. Step 5: Stir in the baby spinach and grated parmesan. Cook until the spinach has wilted, then turn off the heat.
6. Step 6: Serve immediately, sprinkled with extra parmesan.

Tips & Variations

• Use fresh tortellini for best results; frozen ones can be used but may require additional cooking time.
• Substitute zucchini with asparagus or peas for a different vegetable twist.
• Add a pinch of chili flakes for a subtle heat.
• For a vegetarian option, use vegetable stock and ensure the tortellini filling is vegetarian-friendly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of fresh?

Dried tortellini can be used, but you’ll need to cook them separately according to package instructions before adding to the sauce.

What if I don’t have parmesan?

Grana Padano or Pecorino Romano are good substitutes. You can also omit it, but the cheese adds a nice depth of flavor.

Creamy Lemon Tortellini with Zucchini and Spinach Recipe

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★★★★★

5 from 669 reviews

This creamy lemon tortellini recipe features tender spinach and ricotta tortellini simmered in a luscious lemon-infused cream sauce with zucchini and fresh spinach. Quick to prepare and packed with bright, comforting flavors, it’s a perfect weeknight meal that combines silky textures and zesty freshness.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• 1 zucchini (courgette), finely sliced
• 1 lemon, juiced
• 250 ml chicken or vegetable stock
• 300 ml thickened (whipping/heavy) cream
• ½ tsp sea salt flakes, or to taste
• ½ tsp freshly cracked black pepper, or to taste
• 500 g spinach and ricotta tortellini (fresh, no need to pre-cook)
• 100 g baby spinach
• 100 g freshly grated parmesan, plus extra to serve

Instructions

1. Cook the garlic: Heat the butter in a large, heavy-based, deep pan over medium–high heat. Add the freshly minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.
2. Add the zucchini: Add the finely sliced zucchini to the pan and cook for 2–3 minutes until it softens but still retains a slight bite.
3. Add the remaining sauce ingredients: Stir in the lemon juice followed by the chicken or vegetable stock, thickened cream, sea salt flakes, and freshly cracked black pepper. Bring the mixture to a gentle simmer.
4. Add the tortellini: Add the fresh spinach and ricotta tortellini directly to the pan without pre-cooking. Stir gently to coat the tortellini evenly with the sauce, using the back of your spoon to gently submerge them as much as possible. Reduce the heat to medium–low to maintain a very gentle simmer with light bubbling. Cover the pan and cook for 3–5 minutes, stirring once halfway through, until the tortellini is cooked through and tender.
5. Add the spinach and cheese: Stir in the baby spinach and freshly grated parmesan cheese. Cook just until the spinach softens and wilts, then turn off the heat.
6. Serve: Sprinkle extra parmesan over the top and serve immediately while warm and creamy.

Notes

• The tortellini does not require pre-cooking as it cooks quickly in the simmering sauce.
• Using fresh lemon juice brightens the rich cream sauce, balancing the flavors perfectly.
• If you prefer a vegetarian version, ensure you use vegetable stock and vegetarian-friendly parmesan.
• For a lighter dish, substitute the heavy cream with half-and-half or a lighter cream alternative, though the texture will be less rich.

Keywords: lemon tortellini, creamy pasta, spinach and ricotta tortellini, Italian pasta recipe, quick dinner, lemon cream sauce