Tortellini w/ Spinach in a Lemon Cream Sauce

20 mins
Serves 1
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Directions

  1. 1Get some tortellini into some boiling water.
  2. 2Get some tortellini into some boiling water.
  3. 3Get some tortellini into some boiling water.
  4. 4Add butter, olive oil, garlic, and spices to a pan set to low/medium heat and sauté for about a minute.
  5. 5Add butter, olive oil, garlic, and spices to a pan set to low/medium heat and sauté for about a minute.
  6. 6Add butter, olive oil, garlic, and spices to a pan set to low/medium heat and sauté for about a minute.
  7. 7Add heavy cream and bring to a simmer for about 3 minutes, or until it reduces slightly.
  8. 8Add heavy cream and bring to a simmer for about 3 minutes, or until it reduces slightly.
  9. 9Add heavy cream and bring to a simmer for about 3 minutes, or until it reduces slightly.
  10. 10Add the juice of a lemon, mixing often so the mixture doesn't curdle.
  11. 11Add the juice of a lemon, mixing often so the mixture doesn't curdle.
  12. 12Add the juice of a lemon, mixing often so the mixture doesn't curdle.
  13. 13Add lemon zest and Parmesan cheese and mix until melted and the sauce thickens.
  14. 14Add lemon zest and Parmesan cheese and mix until melted and the sauce thickens.
  15. 15Add lemon zest and Parmesan cheese and mix until melted and the sauce thickens.
  16. 16Add roughly chopped spinach and cooked tortellini to the pan.
  17. 17Add roughly chopped spinach and cooked tortellini to the pan.
  18. 18Add roughly chopped spinach and cooked tortellini to the pan.
  19. 19Add some pasta water and combine.
  20. 20Add some pasta water and combine.
  21. 21Add some pasta water and combine.
  22. 22Top with more fresh parm, more lemon zest, and lots of fresh cracked pepper.
  23. 23Top with more fresh parm, more lemon zest, and lots of fresh cracked pepper.
  24. 24Top with more fresh parm, more lemon zest, and lots of fresh cracked pepper.

Ingredients

  • 250 grams tortellini
  • 250 grams tortellini
  • 250 grams tortellini
  • 0.33 cup butter
  • 0.33 cup butter
  • 0.33 cup butter
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 cloves garlic, chopped
  • 2 cloves garlic, chopped
  • 1 cup whipping cream
  • 1 cup whipping cream
  • 1 cup whipping cream
  • 0.75 cup parmesan cheese
  • 0.75 cup parmesan cheese
  • 0.75 cup parmesan cheese
  • 2 cups spinach, roughly chopped
  • 2 cups spinach, roughly chopped
  • 2 cups spinach, roughly chopped
  • 0.33 cup Reserved pasta water
  • 0.33 cup Reserved pasta water
  • 0.33 cup Reserved pasta water
  • 1 lemon, juiced
  • 1 lemon, juiced
  • 1 lemon, juiced
  • 0.5 lemon, zest
  • 0.5 lemon, zest
  • 0.5 lemon, zest
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp red pepper flakes
  • 0.25 tsp red pepper flakes
  • 0.25 tsp red pepper flakes
  • Basil for topping
  • Basil for topping
  • Basil for topping

Equipment

large potlarge pan

Tips

  • As you add your lemon juice, make sure you're mixing it as you do so that the sauce doesn't curdle.