Creamy Tortelloni Limone

Name: Creamy Tortelloni Limone with Spinach & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 9 oz Tortelloni; 5 oz Spinach; 4 oz Cream Sauce Base; 1/2 Lemon; 1 tsp Garlic Powder; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Spinach & Parmesan

By Recipe0 System

Little tortellini are a stuffed pasta fave. And perhaps the only thing better than tortellini is BIGGER tortellini... aka tortelloni. These pillowy stuffed pasta pockets are made with a tender dough and their larger size means even more of that delicious cheese filling. Here we combine tortelloni with spinach in a lemony cream sauce. The result is a quick meal that’s oh-so comforting yet still feels light. It’s pasta-bly the easiest, most satisfying dish ever!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
9 oz Tortelloni
5 oz Spinach
4 oz Cream Sauce Base
1/2 Lemon
1 tsp Garlic Powder
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Quarter lemon.
2

Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes.

Reserve ¼ cup pasta cooking water, then drain.
3

While pasta cooks, heat cream sauce base, juice from half the lemon (whole lemon for 4 servings), and garlic powder in a large pan over medium-high heat. Bring to a simmer, then stir in spinach; cook until slightly wilted, 30-60 seconds. Remove pan from heat.

Add drained tortelloni, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) to pan with sauce; toss to coat. (TIP: If needed, stir in pasta cooking water 1 tablespoon at a time until pasta is coated in creamy sauce.) Taste and season with salt and pepper.
4

Divide pasta between bowls. Sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.

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