Lemon Cream Tortellini

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Lemon Cream Tortellini

Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 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.


Calories: 330kcal | Carbohydrates: 6g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 248mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1389IU | Vitamin C: 12mg | Calcium: 189mg | Iron: 0.4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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