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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
Cook Time 15 minutes
Total Time 25 minutes
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.