This Creamy Lemon Tortellini with Zucchini is on the table in less than 20 minutes – prep time included! This is the perfect weeknight dinner for those days when you need an effortless, delicious family meal in a hurry. The cheese filling in the pasta instantly makes it feel more filling and substantial, it’s comforting, and although I’ve opted for silky zucchini, it can be loaded with any vegetables you like! It is all made in one pan so clean up is easy, it is suitable to freeze and the sauce is so incredibly delicious and moreish that you will want to make it again and again.
Note 1 – Tortellini found in the refrigerated section of the supermarket (that takes between 2-5 minutes to cook) is required for this recipe.
Creamy Lemon Tortellini is best made and eaten immediately to get the most out of the luxurious, ultra-creamy sauce.
Leftovers can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely overnight in the fridge before reheating. The sauce will absorb into the pasta but will still be equally delicious!
Keywords: creamy lemon tortellini, creamy lemon tortellini recipe
