Bright & Breezy Lemony Tortellini Spinach: Your Next Quick Comfort

Meet Your New Favorite Weeknight Win

Ready to turn ordinary ingredients into something delightfully vibrant? This Lemony Tortellini Spinach is your ticket to a bright, punchy pasta that’s as quick to toss together as it is to devour! Homemade always beats store-bought, especially when you can whip this up in under 30 minutes—no fancy ingredients needed.

It’s simply creamy, tangy, and remarkably fresh—a symphony of flavors that’ll have your taste buds dancing. And let’s be honest, who can resist that zesty lemon aroma mingling with tender spinach and cheesy tortellini? It’s a feel-good dish, with a playful twist—because in the kitchen, a splash of lemon always adds a little kick!

Plus, if you’re feeling adventurous, why not try pairing this with a quick homemade pesto or a fresh tomato salsa? The possibilities are as bright as the dish itself. So, grab your skillet and let’s get cooking—your taste buds will thank you!

Lemony Tortellini Spinach

This dish features cooked tortellini tossed with sautéed spinach in a creamy lemon sauce, resulting in a vibrant, tender pasta with a slightly tangy and fresh flavor profile. The preparation involves boiling the pasta, sautéing vegetables, and combining ingredients with a citrus-infused cream, culminating in a colorful, sauced presentation with al dente pasta and wilted spinach.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 480

Ingredients Equipment Method

Ingredients

  

• 12 oz tortellini fresh or frozen
• 3 cups fresh spinach roughly chopped
• 1 tablespoon olive oil for sautéing
• 2 cloves garlic minced
• 1 cup heavy cream or full-fat milk for a lighter version
• 1 lemon large lemon zested and juiced
• 0.5 cup Parmesan cheese grated
• to taste Salt and pepper for seasoning

Equipment

• Large pot
• Skillet or sauté pan
• Ladle
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife

Method

 

1. Bring a large pot of salted water to a boil, then add the tortellini and cook according to package instructions until al dente. Drain and set aside.
   
2. While the pasta cooks, heat olive oil in a sauté pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it begins to turn golden.
   12 oz tortellini
   
3. Add the chopped spinach to the pan and cook while stirring, until wilted and dark green, about 2-3 minutes.
   12 oz tortellini
   
4. Pour in the heavy cream and bring to a gentle simmer, allowing the mixture to thicken slightly, about 2 minutes. Stir frequently to prevent scorching.
   12 oz tortellini
5. Add lemon zest and juice to the sauce, stirring well to incorporate a bright, citrus flavor. Season with salt and pepper to taste.
   12 oz tortellini
   
6. Combine the cooked tortellini with the sautéed spinach and lemon cream sauce in the pan. Toss gently until evenly coated and heated through, about 1-2 minutes.
   12 oz tortellini
7. Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with additional lemon zest or cheese if desired.
   12 oz tortellini

Isn’t this recipe a breath of fresh (lemon) air? It’s perfect for busy weeknights or when you want something that feels special but is super simple. Serve it with a sprinkle of extra Parmesan or a zing of lemon zest on top for an extra pop! I’d love to hear how it turns out—drop a comment below and share your tasty twist with me. Happy cooking!