Bright & Creamy Lemony Tortellini Spinach: Your New Weeknight Favorite!"

Meet Your New Go-To Dinner

Hey there, kitchen buddy! Ready to jazz up your weeknight dinners? This Lemony Tortellini Spinach is a tasty little secret—bright, cheesy, and irresistibly cozy. Homemade wins over store-bought any day, especially when it’s quick and simple with pantry staples. Plus, that zingy lemon kick keeps things punchy and refreshing—perfect for lifting your mood with every bite.

And don’t worry, it’s so easy you’ll wonder why you didn’t try it sooner! The tender tortellini mingles with garlicky spinach and a splash of citrus, creating a symphony of flavor and texture. It’s like a little party in your mouth—all bright, creamy, and super satisfying.

Feeling adventurous? Why not stir in a dollop of pesto or top with a sprinkle of fresh herbs—yum! Ready to get those flavors dancing? Let’s start cooking!

Lemony Tortellini Spinach

This dish features cooked tortellini combined with sautéed spinach in a lemon-infused sauce. The ingredients are stirred together until creamy and well-coated, resulting in a vibrant, cheesy pasta with wilted greens and a bright citrus flavor, with a tender yet slightly al dente texture.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 400

Ingredients Equipment Method

Ingredients

  

• 12 ounces tortellini (fresh or frozen) cheese-filled preferred
• 3 cups fresh spinach roughly chopped if large leaves
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 large lemon zest and juice
• 0.5 cup grated Parmesan cheese plus extra for serving
• to taste salt and pepper for seasoning

Equipment

• Large Pot
• Skillet or frying pan
• Ladle or slotted spoon
• measuring cups and spoons
• Knife
• Cutting board

Method

 

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, then drain and set aside.
   
2. Heat the olive oil in a skillet over medium heat. Once shimmering, add the minced garlic and cook until fragrant, about 30 seconds to 1 minute, until garlic is golden but not burnt.
   12 ounces tortellini (fresh or frozen)
   
3. Add the chopped spinach to the skillet and sauté until wilted and vibrant green, about 2-3 minutes. Stir occasionally to coat in garlic oil.
   12 ounces tortellini (fresh or frozen)
   
4. Pour in the lemon juice and zest, stirring to combine with the spinach and garlic. Allow the mixture to simmer briefly, ensuring flavors meld.
   12 ounces tortellini (fresh or frozen)
   
5. Introduce the cooked tortellini to the skillet, gently folding to combine with the spinach and lemon sauce. Sprinkle in the grated Parmesan cheese and stir until the sauce coats the pasta evenly and begins to thicken slightly. Season with salt and pepper to taste.
   12 ounces tortellini (fresh or frozen)
   
6. Serve immediately, garnished with additional Parmesan and fresh herbs if desired. The dish should appear brightly coated, with tender pasta, wilted greens, and a glossy lemony sauce.
   

Congratulations—your quick, zingy Lemony Tortellini Spinach is ready to wow! Serve it with a side of crusty bread or a crisp salad for a complete meal. A squeeze of extra lemon or a sprinkle of parmesan makes for a perfect finishing touch. Drop a comment and share your favorites—happy cooking, friend!