Cheese Tortellini Primavera with Lemon-Parmesan Cream

Steps

1. Step 1

   Bring a large pot of water to a boil and salt it generously. While it heats, prep the vegetables, zest and juice the lemon, and grate the Parmesan if needed.

   8 min

   • salt
2. Step 2

   Melt the butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant but not browned, about 1 minute.

   1 min

   • 2 tbsp unsalted butter
   • 2 cloves garlic
   • 1/4 tsp red pepper flakes
3. Step 3

   Pour in the heavy cream and add the lemon zest (save the juice for later). Simmer gently, stirring now and then, until slightly thickened, 3 to 4 minutes. Turn the heat to low.

   4 min

   • 1 cup heavy cream
   • 1/2 lemon
4. Step 4

   Meanwhile, drop the tortellini into the boiling water and cook per the package, usually 3 to 5 minutes. Add the broccoli and snap peas during the last 2 minutes, so everything finishes together. Scoop out 1 cup of the cooking water, then drain.

   5 min

   • 20 oz refrigerated cheese tortellini
   • 3 cups broccoli florets
   • 6 oz sugar snap peas
5. Step 5

   Off the heat, whisk the Parmesan into the cream a handful at a time until smooth, then stir in 2 tablespoons of the lemon juice and the black pepper. The sauce should coat a spoon; loosen it with splashes of the reserved pasta water if it is thick.

   2 min

   • 3/4 cup finely grated Parmesan
   • 1/2 lemon
   • 1/2 tsp black pepper
6. Step 6

   Add the drained tortellini and vegetables to the skillet along with the cherry tomatoes. Toss gently over low heat for about 1 minute, just to warm the tomatoes and coat everything. Taste and add salt and more lemon juice as you like.

   1 min

   • 1 pint cherry tomatoes
7. Step 7

   Scatter the torn basil over the top and serve right away, with extra Parmesan at the table.

   • 1/2 cup fresh basil leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026