Sauce For Lemon Basil Tortellini
Creamy Lemon Basil Sauce for Tortellini is a bright, zesty pasta sauce that transforms any meal in under 15 minutes!
Equipment
- Medium saucepan
- Whisk
- Microplane or fine grater (for lemon zest and garlic)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 tablespoon unsalted butter
- 2 cloves garlic finely grated
- 1 tablespoon all-purpose flour
- 1¼ cups half-and-half or heavy cream for richer sauce
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons very finely chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup reserved hot pasta water from boiling tortellini
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the grated garlic and sauté until fragrant, about 30 seconds.
- Whisk in the flour and cook for 1 minute to form a light roux.
- Slowly pour in the half-and-half, whisking constantly until smooth. Bring just to a gentle simmer (do not boil).
- Stir in the salt, pepper, lemon zest, and lemon juice. Whisk until well combined.
- Add Parmesan cheese and stir until fully melted and sauce is creamy.
- Whisk in the chopped basil and the reserved hot pasta water until the sauce reaches your desired consistency.
- Remove from heat immediately. Pour over freshly cooked tortellini, toss to coat, and serve garnished with more basil and a lemon wedge if desired.
Notes
For best flavor, always use fresh basil and freshly grated Parmesan.
If using heavy cream, the sauce will be richer; if using half-and-half, the sauce will be lighter.
Do not let the sauce boil after adding dairy to prevent separation.
Adjust lemon juice and zest to taste for more or less brightness.
Sauce can be stored in an airtight container in the fridge for up to 3 days. Stir gently while reheating and add a splash of milk if needed.