Indulge in the luscious and tangy flavor of this easy-to-make creamy lemon tortellini recipe. Savor the rich and silky texture of the velvety lemon parmesan sauce that coats every inch of the cheese tortellini and fresh spinach. This mouthwatering dish can be whipped up in no time, taking less than 30 minutes from start to finish.
I have been turning to cheese tortellini to make several meals lately. It’s quicker to boil than traditional pasta and not as boring thanks to that yummy cheese filling.
If you are looking for more family-friendly pasta dishes, you must try my Homemade Hamburger Helper! It’s a long-time reader favorite, and we love it, too! This Spaghetti Carbonara is great for when you don’t have much in the pantry, and Million Dollar Spaghetti is a hearty, comforting meal sure to please.
Why This Creamy Lemon Tortellini Works
- It’s super simple! It uses simple and easy-to-find ingredients that won’t break the bank. Plus, it comes together in a flash, making it a perfect busy night meal.
- Creamy, luscious, and comforting! This tortellini recipe has a slightly tangy lemon parmesan cream sauce that coats the pasta perfectly.
- It will quickly become a family favorite. Great for all ages, including picky eaters. I have a few that don’t care for spinach, but with this recipe, they gobble it up!
CHEESE TORTELLINI: I strongly suggest buying a good quality cheese tortellini for the best flavor. I like to use Buitoni or Rana.
ONION AND GARLIC
LEMON: In this recipe, you will use the zest and juice for a nice bright flavor. Be sure to choose a large lemon.
How To Make This Creamy Lemon Tortellini Recipe
This is just a quick overview of the method for this tortellini. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Boil your pasta according to the package directions.
STEP 2: While the pasta is getting ready to boil, saute the onion until soft. Stir in the garlic. Add the lemon zest, juice, heavy cream, and pasta water. Stir in the parmesan cheese and bring to a simmer.
STEP 3: Remove from heat and stir in the spinach and tortellini.
Recipe Tips and Variations
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Mix-ins: other things you can add to this pasta recipe are cooked chicken or shrimp, mushrooms (saute with the onion), steamed broccoli, steamed asparagus, or even cherry tomatoes (saute with the onion).
I like to keep things simple most of the time when I am making this recipe. I usually serve this with a nice side salad with whatever veggies I have in the fridge that I can throw in the salad.
Creamy Lemon Tortellini
- 1 (20oz) (567g) cheese tortellini
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- zest and juice of 1 large lemon
- 1 cup (235ml) heavy whipping cream
- 1 cup (115g) grated parmesan cheese
- 2 cups (70g) baby spinach
- In a large pot of SALTED boiling water, cook the pasta according to the package directions.
- While the pasta is preparing, saute the onion with the butter in a large skillet over medium-low heat until soft. Stir in the garlic and cook for 30 seconds. Stir in the lemon zest, lemon juice, heavy cream, and ½ cup pasta water.
- Stir in the parmesan cheese and simmer for 2 minutes. Remove from heat and stir in the tortellini and spinach.
- STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.