Lemon Broccoli Tortellini
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Lemon Broccoli Tortellini
Description
Lemon Broccoli Tortellini features broccoli cut into bite-sized pieces, coated in olive oil, lemon juice, garlic, salt, and pepper, and roasted until slightly charred and crisp-tender. Meanwhile, cheese tortellini is cooked according to package instructions. After draining, the reserved pasta water is saved to adjust sauce consistency.
In the cooking pot, butter is melted and sautéed with minced shallot, garlic, crushed red pepper, and fresh spinach until the spinach wilts. Lemon zest is added to infuse citrus aroma, then the cooked tortellini and roasted broccoli are folded in along with reserved pasta water and fresh lemon juice to create a light sauce that clings to the pasta.
Finally, freshly grated Parmesan cheese is sprinkled over the dish, adding savory, nutty flavor and slight creaminess. The result is a vibrant pasta dish with a balance of roasted vegetable textures, citrus brightness, and cheesy richness.
Leftover tortellini can be refrigerated for up to three days. When reheating, drizzling additional olive oil and fresh lemon juice refreshes the flavors. Additional Parmesan on top is recommended to enhance the dish further when reheated.
Ingredients
For the Roasted Broccoli:
- 1 1/2 pounds broccoli cut into bite size pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice fresh
- 2 cloves garlic chopped
- salt to taste
- black pepper to taste
For the Tortellini:
- 1 pound cheese tortellini refrigerated or frozen
- 3 tablespoons butter unsalted
- 1 tablespoon shallot minced
- 2 cloves garlic minced
- crushed red pepper dash
- 3 cups spinach packed, fresh
- lemon zest of 1 large
- lemon juice of 1 large
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place the broccoli pieces on a large baking sheet. Drizzle with olive oil and lemon juice. Add the garlic and toss broccoli until well coated. Season with salt and pepper, to taste. Place baking sheet in the oven and roast for 20-25 minutes, stirring once. Remove broccoli when it is crisp and slightly charred. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When cooked, drain, but reserve 1/2 cup of the pasta water. Set the water and tortellini aside.
- Put the pot back on the stove and melt the butter over medium heat. Add the shallot, garlic, crushed red pepper, and spinach and cook until spinach is wilted, about 3 minutes. Add the lemon zest and stir.
- Turn the heat to low and add the cooked tortellini and roasted broccoli to the pot. Stir in the reserved pasta water and lemon juice. Cook on low until tortellini is warm, about two minutes. Sprinkle Parmesan cheese over the tortellini and season with salt and pepper, to taste. Serve warm.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- When reheating, add a drizzle of olive oil and fresh lemon juice to refresh flavors.
- Additional Parmesan cheese can be added after reheating to enhance the taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 506mg | 21% |
| Potassium | 452mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 2360IU | 47% |
| Vitamin C | 106.9mg | 119% |
| Calcium | 273mg | 27% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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