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Lemon Butter Tortellini

Rich cheese-filled pasta in a silky lemon butter sauce that's both comforting and bright, ready in just 15 minutes from start to finish.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh or frozen cheese tortellini
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 2 large lemons, zest and juice
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons fresh parsley, chopped
  • salt and black pepper to taste
  • red pepper flakes (optional)

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package directions until they float to the surface and are tender. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  3. Pour heavy cream into the skillet, stirring constantly. Let it simmer gently for 2 minutes until slightly thickened. Don't let it boil vigorously or the cream might separate.
  4. Remove skillet from heat and whisk in lemon zest, lemon juice, and Parmesan cheese. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
  5. Add drained tortellini to the sauce, tossing gently to coat each piece. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until reaching desired consistency. Sprinkle with fresh parsley and serve immediately with extra Parmesan.

Notes

Start boiling water for pasta while gathering ingredients since the sauce comes together quickly. Don't let garlic brown or it will turn bitter. Avoid boiling cream sauce vigorously to prevent separation. Never add lemon juice while pan is still on heat as acid can curdle cream. Serve immediately since cream sauces thicken as they cool. Store leftovers in refrigerator for up to 3 days. Reheat gently with splash of cream or milk. Freezing not recommended as cream sauces separate when thawed.