Spinach Artichoke Tortellini with Creamy Lemon Sauce
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This quick and easy tortellini dish is bursting with fresh, spring inspired flavors. Cheese filled tortellini are tossed in a light lemon cream sauce that’s both tangy and delicate.
I’ve been tired lately. Whenever I come home from school I want to put on my pajamas and sit on the couch. I don’t want to think about anything especially making dinner. Unfortunately since I’m the one that usually makes dinner that isn’t an option most nights.
Sometimes I just want something that is quick, easy, and comforting. Normally that means a pasta dish. My favorites are just plain old buttered noodles or spaghetti with marinara sauce.
We enjoy Chicken Fettuccine Alfredo with Vegetables for a quick weeknight meal. For a vegetarian entree Pasta Primavera is a great pasta dish. In the fall we love this easy to make Tortellini with Walnut Sage Sauce.
Other times I’m looking for something easy but still comforting. That’s where this Spinach Artichoke Tortellini dish comes in. I love making tortellini because it’s so filling and it only takes a few minutes to cook on the stove. Then you can top it with a variety of sauces.
In this case the tortellini is tossed in a creamy lemon sauce along with fresh spinach, artichokes, and asparagus. I like it because the cream sauce is light and the dish is packed with vegetables. So while it’s comforting dish I’m still getting some “good for you” ingredients in it.
Can I use other vegetables in this dish?
You can use any variety of vegetables that would work well with a cream sauce. This includes bell peppers, artichokes, broccoli, asparagus, onions, or carrots.
Ingredients:
- cheese tortellini (or spinach filled tortellini)
- olive oil
- garlic cloves
- shallots (or you can use onion)
- asparagus
- reduced fat cream cheese (or use full fat)
- lemon juice
- salt and pepper
- artichokes
- baby spinach (you can also use frozen spinach)
- grated parmesan cheese
Cook the tortellini according to the package directions.Heat the oil in a skillet over medium high heat. Add the garlic and saute. Add in the shallots and cook for 3 minutes.
Add the asparagus and cook for 3-4 minutes. Stir in the cream cheese and cook until melted then add in reserved pasta water, lemon juice, and salt. Mix well.
Do I have to use cream cheese?
If you prefer you can substitute heavy cream in place of the cream cheese and the sauce will still thicken up. In this case I would also add 1/4 cup of grated Parmesan cheese to the sauce as well as sprinkling it on top.
Finally, add the artichoken and tortellini. Cook until heated through. Toss in the spinach and cook just until wilted.
I loved the flavor of this dish. The cream sauce wasn’t heavy at all and it had a light cheese and lemon flavor.
The artichokes added a bit of acid while the spinach added flavor and color. I served it with a side of garlic bread and dinner was served!
How do you store the tortellini?
Store the leftovers in an air tight container in the refrigerator for up to 4 days. To reheat you can add a little bit of cream, milk, or cream cheese, stir, then heat in the microwave or on the stove top.
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Spinach Artichoke Tortellini with Creamy Lemon Sauce
Ingredients
- 1 package 9 oz cheese tortellini
- 1 Tablespoon olive oil
- 2 garlic cloves minced
- 2 shallots chopped
- 1 bunch asparagus 1 lb, cut into 1 inch pieces
- 6 oz. reduced fat cream cheese cut into chunks
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 can 14 oz quarter artichokes, drained
- 2 c. baby spinach stems removed
- Grated Parmesan
Instructions
- Cook the tortellini according to the package directions, reserving 1 cup pasta water.
- Heat the oil in a pan over medium high heat. Add the garlic and cook 1 minute. Add the shallots and cook for 3 minutes.
- Add the asparagus and cook for until it begins to softened, about 3-4 minutes.
- Stir in the cream cheese and cook until just melted. Add in reserved pasta water, lemon juice, and salt. Stir to combine.
- Turn the heat down to medium-low and add in the artichokes and tortellini. Cook until heated through. Add in spinach and cook for 1-2 minutes or until it starts to wilt.
- Serve hot with Parmesan cheese.
Notes
Oh, this is delicious. And thank you for the heavy cream substitution, as I don’t like cream cheese.
I’m so glad you liked it! It’s one of our favorite easy meals.
Those packaged tortellinis have been calling my name. I’m so excited to try your sauce.