Creamy Lemon Tortellini

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 tbsp unsalted butter

1 tbsp garlic, freshly minced

1 zucchini/courgette, finely sliced

Juice of ½ a lemon

1 cup (240 ml) chicken or vegetable stock

300 ml (1 ⅛ cups) thickened/heavy cream

½ tsp salt (or to taste)

½ tsp pepper (or to taste)

500 g (1 lb) spinach and ricotta tortellini (see note 1)

2 cups (60 g) baby spinach, firmly packed

1 cup (100 g) Parmesan cheese, freshly grated, plus extra to serve

Directions

Heat the butter on medium-high heat in a large, heavy-based, deep pan.

Add the garlic and cook, stirring for 30 seconds. Add the zucchini and cook for 2-3 minutes until softened.

Stir through the lemon juice, followed by the chicken or vegetable stock, thickened/heavy cream, salt and pepper. Bring to a simmer.

Add the fresh tortellini (no need to precook). Stir so that the tortellini are evenly coated with the sauce, using the back of your spoon to gently submerge the tortellini as much as possible (it’s okay if they aren’t completely submerged). Reduce the heat to medium-low so that the sauce is very gently simmering (you should be able to see gentle bubbles in the sauce but it should not be rapidly bubbling). Cover and cook for 3-5 minutes or until the pasta is cooked through. Stir once halfway through.

Stir through the spinach and Parmesan cheese. Once the spinach has softened, turn the heat off.

Sprinkle with extra Parmesan cheese and serve immediately.

Nutrition

• Calories: 738
• Total Fat: 41.9 g
• Saturated Fat: 25.3 g
• Trans Fat: 0.7 g
• Cholesterol: 149.4 mg
• Sodium: 1304.4 mg
• Total Carbohydrate: 65.5 g
• Dietary Fiber: 3 g
• Total Sugars: 4.5 g
• Protein: 27 g