Creamy Lemon Tortelloni with Bacon, Peas and Zucchini

This creamy lemon tortelloni is the ultimate comfort food, combining tender cheese-filled pasta with a rich, tangy sauce. Crispy bacon adds a savory crunch, while sweet peas and broiled zucchini bring freshness and color. It’s a satisfying meal that comes together in just 30 minutes.

The sauce is made with sour cream, butter and lemon, creating a luscious coating that clings to every tortelloni. A touch of chicken stock concentrate deepens the flavor and a final sprinkle of lemon zest brightens the whole dish. Perfect for a busy weeknight when you crave something indulgent yet easy.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high (or oven to 500°F). Bring a large pot of salted water to a boil. Wash and dry all produce. Trim the ends off the zucchini, cut it in half lengthwise, then slice crosswise into ⅓-inch-thick half-moons. Toss the zucchini on a baking sheet with a drizzle of olive oil, salt and pepper. Broil until golden brown and tender, 7-10 minutes, checking frequently to avoid burning.
2. Meanwhile, heat a large pan over medium-high heat. Add the bacon and cook, flipping occasionally, until crispy, 6-10 minutes (reduce heat if browning too quickly). Transfer the bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat (2 tablespoons for 4 servings). Once cool enough to handle, roughly chop the bacon.
3. Once the water is boiling, add the tortelloni to the pot. Cook, stirring occasionally, until tender, 4-5 minutes. Reserve ¼ cup of the pasta cooking water (½ cup for 4 servings), then drain the tortelloni. Meanwhile, mince the garlic. Zest the lemon and cut it into wedges.
4. Return the pot used for the tortelloni to medium heat. Add the reserved bacon fat, garlic and peas. Cook, stirring, until the garlic is fragrant and the peas are warmed through, about 1 minute. Stir in the chicken stock concentrate and 2 tablespoons of the reserved pasta cooking water (4 tablespoons for 4 servings).
5. Add the broiled zucchini, cooked tortelloni, sour cream, half of the chopped bacon and 1 tablespoon of butter (2 tablespoons for 4 servings) to the pot; toss to combine. If the mixture seems dry, stir in a splash more of the reserved cooking water. Turn off the heat. Squeeze in lemon juice to taste and season with salt and pepper.
6. Divide the tortelloni among bowls. Sprinkle with the remaining bacon and as much lemon zest as you like. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen peas?

Yes, frozen peas work perfectly. Add them directly to the pan without thawing.

Can I substitute the bacon?

Pancetta or prosciutto are great alternatives. For a vegetarian version, omit the bacon and use 1 tablespoon of olive oil instead of bacon fat.

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 to loosen the sauce.