Lemon Basil Tortellini
Lemon Basil Tortellini features a creamy, zesty sauce made with fresh lemon and basil, tossed with tender tortellini. This quick and flavorful dish is ready in under 30 minutes, making it the perfect weeknight dinner for busy families or anyone who loves fresh, Mediterranean-inspired flavors.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Fine grater or microplane (for garlic and lemon zest)
- Whisk
- Measuring cups and spoons
- Colander
Ingredients
- 20 oz fresh tortellini cheese or spinach recommended
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 garlic cloves grated or finely minced
- 1 1/4 cups half-and-half or light cream
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water
- 2 tablespoons fresh lemon juice about 1 lemon
- 2 tablespoons finely chopped fresh basil plus more for garnish
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Lemon wedges for serving, optional
Instructions
- Bring a large pot of salted water to a boil.
- While waiting for the water, gather and prep all your ingredients: zest and juice the lemon, finely chop the basil, and grate the garlic and Parmesan cheese.
- In a large skillet over medium heat, melt the butter. Add grated garlic and chopped basil, sautéing for about 1 minute until fragrant.
- Sprinkle in the flour and whisk for 30 seconds to form a roux.
- Slowly pour in the half-and-half, whisking continuously to avoid lumps. Cook for 3–4 minutes, stirring, until the sauce just begins to thicken (do not let it boil).
- Stir in the lemon zest, lemon juice, and Parmesan cheese. Whisk until the cheese is fully melted and the sauce is smooth. Season with salt and pepper.
- Add the tortellini to the boiling water and cook according to package directions (usually 3–4 minutes for fresh tortellini). Reserve 1/4 cup of pasta water, then drain the tortellini.
- Add the reserved pasta water to the sauce and simmer for another 2–3 minutes to allow flavors to meld and sauce to reach desired consistency.
- Gently fold the drained tortellini into the sauce, stirring to coat each piece evenly.
- Serve immediately, garnished with extra basil and a lemon wedge if desired.
Notes
For a lighter version, substitute whole milk or a plant-based cream alternative.
Use pre-chopped basil to save time, or substitute with spinach for a variation.
Add sautéed shrimp or cooked chicken for a protein boost.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream.