Creamy Lemon Parmesan Tortellini with Roasted Bell Pepper

This creamy lemon Parmesan tortellini is the perfect weeknight dinner that feels special. Pillowy cheese tortellini 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.

Ready in about 30 minutes, this dish is both comforting and vibrant. Serve it with extra lemon wedges for a pop of citrus. It’s a pasta night your whole family will love.

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Ingredients

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

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

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 each half with olive oil and season with salt and pepper. Arrange cut sides down. Roast on top rack until tender, 20-25 minutes.
2. While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.
3. Melt 1 tbsp butter (2 tbsp for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. Add tomato; cook, stirring, until slightly softened, 2-3 minutes. Add 1/3 cup water (1/2 cup for 4) and cream cheese. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 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 1/2 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 tbsp butter (2 tbsp for 4) and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese is melted and pasta is coated, 30-60 seconds. Stir in sliced bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.
6. Divide tortelloni between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, just cook according to package directions, usually a few minutes longer than fresh.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.