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Tortellini with Spinach and Lemon Sauce

super easy

If you don’t want to be spending all of your summer time in the kitchen, these Tortellini with Spinach and Lemon Sauce recipe is perfect for you!

Every bite tells a story, from the soft, pillowy tortellini, a testament to tradition, to the velvety creaminess of the sauce, bursting with bright lemon and fresh spinach. The rich, nutty parmesan generously sprinkled over the top, meeting the vibrant lemon zest that leaves a hint of summer on your palate.

Whether you’re a seasoned foodie or a beginner in the kitchen, this recipe offers a delicious escape. It’s more than just a pasta dish – it’s a heartwarming experience wrapped in fond memories and shared smiles.



Adjust Servings
400 grams tortellini
50 grams butter
3 garlic cloves
250 ml heavy cream
zest of 1 lemon
juice of 1 lemon
1/2 teaspoon ground black pepper
2 cups of spinach - chopped
To Finish
parmesan cheese
pasta water
Nutritional Information
628 Calories
40 g Fat
17 g Protein
51 g Carbs
3 g Sugars


Cook the Tortellini
Cook the tortellini according to package instructions. Be sure to save some pasta water before draining. Set the cooked tortellini aside. While the tortellini is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic to the skillet, stirring occasionally for about 1-2 minutes, or until the garlic is fragrant but not browned. Pour in the heavy cream, lemon zest, lemon juice, and ground black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer for about 5 minutes, stirring occasionally. Add the chopped spinach to the skillet and continue to cook until the spinach wilts, about 2-3 minutes. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until your desired consistency is reached. Add the cooked tortellini to the skillet, gently stirring to ensure the pasta is well-coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Serve warm, topped with freshly grated Parmesan cheese.
Mark as complete
Don't forget to reserve some pasta water before you drain your tortellini. The starchy pasta water can help to thin out the sauce if it becomes too thick, and can also help the sauce adhere to the pasta.
When zesting and juicing your lemon, make sure to zest it first - it's much easier that way. Also, try to use a fresh lemon, as bottled lemon juice can sometimes have a more bitter taste.
If you like your pasta sauce thicker, you can simmer it for a few extra minutes before adding the tortellini and spinach.
Feel free to adjust the amount of Parmesan to your taste. Some like a light dusting, while others prefer a heavier hand.
If you can't find tortellini, you can substitute it with any other stuffed pasta like ravioli or even use a simple pasta like penne or spaghetti.
If you want a lighter version, replace heavy cream with half-and-half or even whole milk, although this will result in a less rich sauce.
Store any leftover Tortellini with Spinach and Lemon Sauce in an airtight container in the refrigerator. It should stay good for about 3-5 days.

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