Creamy Lemon Tortelloni with Bacon, Peas and Zucchini

This creamy lemon tortelloni is the ultimate comfort food for pasta lovers. Tender cheese-filled tortelloni are coated in a luscious sauce made with sour cream, butter and fresh lemon, creating a tangy and rich flavor that clings to every bite. Crispy bacon adds a savory crunch, while sweet peas and broiled zucchini bring freshness and color to the dish.

Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The combination of creamy, tangy and salty elements will have everyone coming back for seconds. Serve with extra lemon wedges and a sprinkle of lemon zest for a bright finish.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 zucchini, halve it 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 or bake until golden brown and tender, 7-10 minutes. Watch carefully 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. If the bacon browns too quickly, reduce the heat to medium. 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 pasta cooking water (½ cup for 4 servings), then drain the tortelloni. Meanwhile, mince the garlic. Zest the lemon, then quarter it.
4. Heat the pot used for the tortelloni over medium heat. Add the reserved bacon fat, garlic and peas. Cook, stirring, until the garlic is fragrant and the peas are warmed through, 30 seconds to 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 zucchini, tortelloni, sour cream, half the chopped bacon and 1 tablespoon of butter (2 tablespoons for 4 servings) to the pot. Toss to combine. If needed, stir in more reserved cooking water a splash at a time until the pasta is coated in a creamy sauce. Turn off the heat. Stir in a squeeze of lemon juice to taste. Season with salt and pepper.
6. Divide the pasta 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 instead of fresh?

Yes, frozen peas work perfectly. Add them directly to the pan without thawing; they will warm through quickly.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche for a similar tangy creaminess. For a dairy-free option, try a plant-based sour cream.

How do I store leftovers?

Store leftovers 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 restore the creamy texture.