Creamy Lemon Parmesan Tortellini with Roasted Bell Pepper

This creamy lemon Parmesan tortellini is the perfect weeknight pasta dish. Tender cheese-filled 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 scallions and tomato bring freshness.

Ready in just 30 minutes, this recipe is both quick and impressive. The sauce comes together in one pan and the tortellini cook in minutes. It’s a satisfying meal that feels indulgent but uses simple ingredients. Serve with extra lemon wedges for a burst of citrus.

Log in to save recipes and build weekly shopping lists.

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 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 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 ⅓ cup water (½ 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 ½ cup pasta cooking water, then drain.
5. Transfer 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 servings) and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese has melted and pasta is coated, 30-60 seconds. Stir in sliced bell pepper. If needed, stir in reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
6. Divide pasta 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, frozen tortellini works well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for cream cheese?

You can use mascarpone or a thick Greek yogurt, but the sauce may be slightly less creamy.

Can I make this vegetarian?

Yes, this recipe is already vegetarian. Ensure the tortellini and Parmesan are made with vegetarian rennet.