Lemon Cream Tortellini

Lemon Cream Tortellini

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1 package (20 ounces) fresh or frozen cheese tortellini
2 tablespoons butter
2 cloves garlic, minced.
1 pint or 2 cups heavy cream
1/2 cup grated Parmesan cheese
1 lemon
Salt and pepper, to taste
1/4 cup shredded Parmesan cheese (optional)
2 tablespoons fresh chopped Italian parsley (optional)

Boil tortellini according to package directions. Drain well. In a skillet or saucepan, melt butter over medium heat. Add garlic and cook 30 seconds, stirring constantly. Add heavy cream and bring to a boil. Turn down the heat and whisk in grated Parmesan cheese, the zest and juice of one lemon. Simmer sauce a minute or two. Season with a little salt and pepper. Stir in pasta and heat to warm. Serve with shredded Parmesan and chopped parsley on top if you like.

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