This pasta dish combines tender cheese-filled tortelloni with fresh zucchini ribbons and sweet peas, all enveloped in a silky Parmesan cream sauce. The sauce gets its richness from a blend of butter, cream cheese and crème fraîche, while a hint of lemon zest and juice brightens every bite.
It’s a quick and satisfying meal that comes together in just 20 minutes, making it perfect for busy weeknights when you crave something comforting yet elegant. The zucchini ribbons add a lovely texture and the peas provide a pop of color and sweetness.
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, use a vegetable peeler to create long ribbons from the zucchini. Set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the cream cheese and crème fraîche to the skillet, stirring until melted and smooth. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Stir in the grated Parmesan cheese until melted. Season with salt and black pepper to taste.
- Add the cooked tortelloni, zucchini ribbons and peas to the skillet. Toss gently to coat everything in the sauce. Cook for 1-2 minutes until the zucchini is slightly softened and the peas are heated through.
- Zest the lemon over the pasta, then squeeze in the juice from half the lemon. Toss once more. Taste and adjust seasoning if needed.
- Serve immediately, garnished with additional Parmesan and lemon zest if desired.
Recipe Tips
For best results, use fresh tortelloni from the refrigerated section. If using dried, adjust cooking time accordingly.
Reserve more pasta water than you think you’ll need; the starchy water helps thicken the sauce and bind it to the pasta.
Don’t overcook the zucchini ribbons – they should be tender but still have a slight bite.
If you prefer a thinner sauce, add more pasta water. For a thicker sauce, let it simmer a bit longer before adding the pasta.
FAQ
Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly. Add them directly to the skillet without thawing; they will heat through quickly.
What can I substitute for crème fraîche?
You can use sour cream or full-fat Greek yogurt as a substitute. The sauce will be slightly tangier but still delicious.
Can I make this dish vegetarian?
Yes, this recipe is already vegetarian as written. Ensure the tortelloni you choose are vegetarian-friendly (some contain cheese and eggs).
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