One-Pan Tortellini Piccata

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 cloves garlic

1 large lemon

1 small bunch fresh parsley

4 tablespoons (1/2 stick) unsalted butter

2 tablespoons all-purpose flour

3 cups low-sodium vegetable or chicken broth

1 teaspoon kosher salt, plus more as needed

20 ounces refrigerated or frozen cheese tortellini (do not thaw)

3 tablespoons drained capers, rinsed if salt-packed

Grated Parmesan cheese, for serving (optional)

Directions

Step 1

Mince 2 garlic cloves. Finely grate the zest from 1/2 large lemon (about 1/2 tablespoon), then juice the lemon (3 to 4 tablespoons). Pick the leaves from 1 small bunch fresh parsley and finely chop until you have 1/4 cup.

Step 2

Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add 2 tablespoons all-purpose flour and stir into the butter to combine. Cook, stirring regularly to cook out the flour taste, for 1 minute.

Step 3

Gradually add 3 cups low-sodium vegetable or chicken broth, and 1 teaspoon kosher salt. Stir to combine. Bring to a simmer. Add 20 ounces refrigerated or frozen cheese tortellini. It will be mostly, but not fully, submerged in the sauce. Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, 5 to 6 minutes for refrigerated tortellini or 8 to 11 minutes for frozen tortellini.

Step 4

Remove the skillet from the heat. Add the lemon zest, juice, parsley, and 3 tablespoons drained capers. Stir to combine. Taste and season with more kosher salt as needed. Top with grated Parmesan cheese if desired.

Nutrition

• Serving Size: Serves 4
• Calories: 342 cal
• Total Fat: 20.1 g
• Saturated Fat: 10.1 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 898.9 mg
• Total Carbohydrate: 29.5 g
• Dietary Fiber: 5.3 g
• Total Sugars: 7.8 g
• Protein: 12.6 g