Lemon Cream Tortelloni with Spinach and Parmesan

There’s something magical about stuffed pasta and tortelloni takes it to the next level. These oversized pasta pillows are filled with a creamy cheese blend and when paired with a bright lemon cream sauce and tender spinach, they become a weeknight wonder. This dish comes together in about 20 minutes, making it perfect for those evenings when you want something comforting but don’t have hours to spend in the kitchen.

The sauce is velvety and rich, thanks to a combination of butter, cream sauce base and garlic powder, while fresh lemon juice and zest cut through the richness with a burst of citrus. Parmesan adds a salty, nutty finish that ties everything together. Serve it as a main course or a hearty side-either way, it’s sure to become a favorite.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. While the pasta cooks, zest and juice the lemon. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the garlic powder and cook for 30 seconds until fragrant.
4. Add the cream sauce base and lemon juice to the skillet. Stir to combine and bring to a gentle simmer.
5. Add the spinach to the skillet in handfuls, stirring until wilted, about 2-3 minutes.
6. Drain the tortelloni and add it to the skillet with the cream sauce. Toss gently to coat, adding a splash of reserved pasta water if the sauce is too thick.
7. Remove from heat. Stir in the lemon zest and half of the Parmesan cheese. Season with salt and black pepper to taste.
8. Serve immediately, topped with the remaining Parmesan cheese.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, adding a minute or two extra if needed.

What can I substitute for the cream sauce base?

You can use heavy cream or half-and-half mixed with a pinch of nutmeg for a similar creamy base.

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 milk or water to loosen the sauce.