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Creamy lemon garlic tortellini made with tender cheese tortellini tossed in a rich buttery Parmesan cream sauce with fresh lemon, garlic, and parsley. Cozy comfort food ready in under 30 minutes.
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Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 20 oz tortellini
  • Salted water for boiling
Lemon Garlic Cream Sauce
  • 8 tablespoon butter
  • 2 garlic cloves minced
  • 1 cup heavy cream
  • 1 ¼ cups freshly grated Parmesan cheese
  • Juice and zest of ½ lemon
  • Salt to taste
  • Black pepper to taste
Garnish
  • Fresh parsley chopped
  • Extra Parmesan cheese

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Microplane or zester
  • Tongs or spoon

Method
 

Cook the tortellini
  1. Bring a large pot of salted water to a boil.
  2. Cook the tortellini according to package instructions. Reserve ½ cup pasta water before draining.
Start the sauce
  1. In a large skillet over medium heat, melt the butter.
  2. Add the minced garlic and cook for 30–60 seconds until fragrant.
Add the cream
  1. Pour in the heavy cream and let simmer gently for 2–3 minutes.
Add the Parmesan
  1. Stir in the Parmesan cheese until fully melted and smooth.
Add lemon
  1. Lower the heat and stir in the lemon juice and zest.
Season with salt and black pepper to taste.
    Combine everything
      Add the cooked tortellini to the sauce and toss until fully coated.
        Add a splash of reserved pasta water if needed to loosen the sauce.
          Finish and serve
          1. Top with fresh parsley and extra Parmesan cheese before serving.

          Notes

          Freshly grated Parmesan melts best and gives the smoothest sauce.
          Reserve pasta water to help loosen and emulsify the sauce if needed.
          Add lemon slowly and taste as you go for the perfect balance.
          Fresh parsley brightens up the richness of the sauce.