Ingredients
Scale
- 2 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 1 zucchini (courgette), finely sliced
- Juice of ½ lemon
- 1 cup (250 ml) chicken or vegetable stock
- 300 ml (10 fl oz) thickened (heavy) cream
- ½ tsp sea salt flakes, or to taste
- ½ tsp cracked black pepper, or to taste
- 500 g (1 lb 2 oz) spinach and ricotta tortellini (see note 1)
- 2 firmly packed cups (100 g) baby spinach
- 1 cup (100 g) freshly grated parmesan, plus extra to serve
Instructions
- Heat the butter in a large, heavy-based, deep pan over medium–high heat.
- Add the garlic and cook, stirring, for 30 seconds. Add the zucchini and cook for 2–3 minutes until softened.
- Stir through the lemon juice, followed by the chicken or vegetable stock, cream, salt and pepper. Bring to a simmer.
- Add the fresh tortellini (no need to pre-cook). Stir so that the tortellini are evenly coated with the sauce, using the back of your spoon to gently submerge the tortellini as much as possible (it’s okay if they aren’t completely submerged). Reduce the heat to medium–low so that the sauce is very gently simmering (you should be able to see gentle bubbles in the sauce but it should not be rapidly bubbling). Cover and cook for 3–5 minutes or until the pasta is cooked through. Stir once halfway through.
- Stir through the spinach and parmesan. Once the spinach has softened, turn the heat off.
- Sprinkle with extra parmesan and serve immediately.
Notes
Note 1 – Tortellini found in the refrigerated section of the supermarket (that takes between 2–5 minutes to cook) is required for this recipe.
MAKE AHEAD
Creamy Lemon Tortellini is best made and eaten immediately to get the most out of the luxurious, ultra-creamy sauce.
LEFTOVERS
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!
- Prep Time: 5 minutes
- Cook Time: 10 minutes