Creamy Lemon Tortellini Recipe

Creamy Lemon Tortellini

This is 20 days of 20 minutes dinners on a budget. We are up to day 2 and today brings you this one pan, delicious, creamy lemon tortellini recipe.

My favourite meals are those that are fast, achievable and that are made with simple ingredients that I already have most of in my pantry. This recipe requires very minimal prep and clean up which is so great for when when I don’t particularly feel like cooking! It’s well under $5 per serve and you can freeze leftovers for a rainy day so there’s no waste. Save this one for when you next need some dinner inspo, you’ll love it!

2 tbsp unsalted butter
1 tbsp garlic, freshly minced
1 zucchini, finely sliced
Juice of 1/2 a lemon
1 cup chicken or vegetable stock
300 ml thickened/heavy cream
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
500 g spinach and ricotta tortellini (must be the fresh kind that takes 2-5 mins to cook, no need to precook!)
2 cups baby spinach, firmly packed
1 cup parmesan cheese, freshly grated, plus extra to serve

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