My Recipes: Spinach Tortellini With Lemon Cream Sauce

Spinach Tortellini with Lemon Cream Sauce

Almost two months ago, I instagrammed a pick of one of my favorite dinners to make, and had a few people respond wanting the recipe. So I decided to finally get it up on the blog!

As I said on my instagram, it’s one of my faves because it takes less than 20 minutes to make, it tastes fresh and it’s so delicious. I’m all about a easy/tasty meal, especially lately as standing up with what feels like a watermelon hanging off the front of my body is becoming more difficult.

The lemon cream sauce was first introduced to me by Daniel’s father, Roger. When I lived with his parents while we were engaged, Roger would make this fantastic sauce and pour it over a pasta of some kind and usually cook salmon or shrimp to go with it. I’ve made this with both as well as with chicken, but that takes extra time of course.


Here’s what you’ll need to whip up this dish. Can you tell I like Trader Joes? Hehe. So I know recipes are supposed to come with measurements and such, but I cook a lot of my meals by eyesight and taste. If you’re a by-the-book kinda person, I do apologize, but I don’t measure any of this stuff out.

Our garlic mincer broke and we haven’t been able to find one we like (and are willing to pay for) yet, so I’ve been lazy and just used crushed garlic. But fresh minced garlic is strongly encouraged! Use however much you like. I use a little less than a tablespoon of the crushed garlic, and that seems to be just enough. For the parmesan cheese, use at least a half a cup. Or use however much you want, it’s your sauce. If you’re using a small lemon, you’re gonna want to microplane the entire lemon for all the zest, and then the lemon juice from half the lemon. Since we usually use small onions, I just cut up the entire thing and throw it in there. Make sure you’ve got some EVOO to sauté your onions and garlic before you add the rest of the ingredients. I don’t usually add salt, because the parmesan cheese can be pretty salty, but you can taste your sauce and go from there, adding whatever you want.

How to cut an onion

Onion tip: I learned this from Daniel, who learned it from his best friend Chris. Cut into the onion as shown above, making squares as big or small as you’d like them. Then when you go to slice the onion, it’s already diced. Time saver!

Spinach Tortellini

Tort Tip: This is the best tortellini I’ve had yet. You can get any brand tortellini you prefer, but try to stick to the kind that’s in the refrigerated section of the store instead of the frozen. It takes less time to boil.

Ok, so here we go!

Spinach Tortellini With Lemon Cream Sauce

Total Time: 15 minutes

Yield: A meal for 2 adults and 1 child

Spinach Tortellini With Lemon Cream Sauce


  • 1 Package of Spinach Tortellini
  • Some EVOO
  • 1 small onion
  • Crushed or minced garlic
  • 1 cup of heavy whipping cream
  • Zest from 1 small lemon
  • Juice from half a lemon
  • Shredded or grated parmesan cheese
  • Black Pepper to taste


  1. Pour some EVOO in a medium sized pan over medium heat.
  2. While the oil is heating, slice and dice your onion, mince your garlic and microplane that lemon.
  3. Sauté your onion for a minute or two to open up the fragrance and flavor.
  4. Add your garlic and continue to sauté for about a minute.
  5. Get your pot of water on high for the tort.
  6. Pour your heavy whipping cream in the pan, and lower the heat a little bit.
  7. Allow the cream to cook down for a few minutes, and then add your lemon zest and juice.
  8. As it cooks down a bit more and thickens, add your parmesan cheese and turn it down to low heat.
  9. Add black pepper to taste.
  10. By this time, your tort water should be boiling, so pour your pasta in.
  11. Let your tort boil for about 3 minutes, and then pour it into a strainer.
  12. Serve hot, and drown that tort in sauce!


If you've got some handy, add a splash or two of white wine. It opens up the flavors and gives it a little kick!