Creamy Lemon Parmesan Tortellini with Roasted Bell Pepper

This creamy lemon Parmesan tortellini is the perfect weeknight comfort food. Tender cheese-filled tortelloni are tossed in a luscious sauce made with cream cheese, sour cream and Parmesan, brightened with fresh lemon zest and juice. Roasted bell pepper adds a sweet, smoky note, while scallion greens provide a fresh finish.

Best of all, this dish comes together in about 30 minutes using simple ingredients. It’s a satisfying vegetarian pasta dinner that feels special enough for company but easy enough for any night of the week.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 400°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Roast until tender, 20-25 minutes.
2. Meanwhile, trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Dice tomato.
3. Melt 1 tablespoon butter in a large pan over medium-high heat. Add scallion whites; cook, stirring, 30 seconds to 1 minute. Add tomato; cook, stirring, until slightly softened, 2-3 minutes. Add ½ cup water and cream cheese. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 3-4 minutes. Season with salt and pepper. Turn off heat.
4. Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.
5. Transfer roasted bell pepper to a cutting board; thinly slice. Heat pan with sauce over medium-low heat. Stir in cooked tortelloni, sour cream, half the Parmesan, 1 teaspoon lemon zest, juice from 1 lemon wedge and 1 tablespoon butter. Cook until cheese is melted and tortelloni is coated, 30 seconds to 1 minute. If needed, stir in a splash of reserved cooking water until pasta is coated in a creamy sauce.
6. Divide tortelloni between bowls and sprinkle with scallion greens, remaining Parmesan and any remaining lemon zest if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, frozen tortellini works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I substitute the bell pepper?

Roasted red peppers from a jar can be used in a pinch. Drain and slice them, then add directly to the sauce.

How do I make this dairy-free?

Substitute dairy-free cream cheese, sour cream, Parmesan and butter. The sauce may be thinner; add a little pasta water to adjust.