This Creamy Lemon Dill Tortellini is the ultimate weeknight dinner. It’s creamy, light, and bursting with fresh flavors, all done in just 20 minutes!
This Creamy Lemon Dill Tortellini is a bright, comforting pasta dish that feels both cozy and fresh at the same time. Tender cheese-filled tortellini are tossed in a silky, lemon-kissed cream sauce that’s balanced with fragrant dill and a touch of garlic. The citrus adds a light, zesty lift that keeps the dish from feeling too heavy, while the creamy base clings to every bite of pasta.
For more zesty lemon dishes you have to check out my Lemon Pepper Chicken, Lemon Zucchini Bread, and Lemon Brownies.
Table of Contents
Why I Love This Creamy Tortellini
- This Lemon Dill Tortellini is packed with a variety of textures and flavors that the whole family will enjoy!
- I love that it’s a one-pan recipe. Because who wants to clean up a pile of pots and pans?
- This dish tastes just as good the next day, making it perfect for meal prep or lunch leftovers.
Recipe Ingredients
Cheese Tortellini – The cheesy tortellini brings a rich, savory flavor.
Fresh Dill – Dill adds a bright, herbal note that lightens the dish and balances the richness of the cream, keeping it from feeling too heavy.
Lemon Zest – Bright and zesty, the lemon zest brings a refreshing tang that balances the richness of the sauce.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Vegetable Add-ins – Swap sugar snap peas for asparagus or broccoli. Just blanch or steam them before adding to the dish.
Protein Boost – Add grilled chicken, shrimp, tofu, or even sautéed mushrooms to make the dish heartier. Cook them separately, and stir them in just before adding the tortellini to keep the sauce smooth.
How to Make Creamy Lemon Dill Tortellini
Step 1: Bring a large stock pot of salted water to a boil. Cook the tortellini according to the directions on the package (about 5 minutes). Add the sugar snap peas during the last 2-3 minutes of cooking time. Drain and set aside.
Step 2: In a large skillet or Dutch oven over medium heat, add the olive oil. Add the shallot and cook until fragrant, then add the garlic, stirring frequently to prevent burning. When they are both translucent, add the chicken broth, heavy cream, salt, pepper, lemon zest, and dill.
Step 3: Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the sauce has thickened and coats the back of a spoon. Add half of the cheese and stir until melted. Then, add in the tortellini and peas. Toss to coat and garnish with the remaining cheese and additional dill, if desired.
Expert Tips
Reserve Pasta Water – Before draining the tortellini, save about ¼ cup of the pasta water. The starchy water is a lifesaver if your sauce turns out a bit too thick. It’ll help loosen everything up without diluting the flavor.
Toss Pasta in Sauce Immediately – To keep the tortellini from sticking together, toss it directly into the sauce while it’s still warm. This not only keeps everything smooth but also lets the pasta soak up all those delicious flavors right away.
FAQs
If you’re looking to lighten it up a bit, you can swap the heavy cream for half-and-half or even whole milk. Just know that the sauce might be a little thinner, so let it simmer a bit longer to thicken up nicely.
A simple green salad or some roasted veggies like broccoli or asparagus go perfectly. And, of course, you can’t go wrong with garlic bread or a nice crusty baguette to soak up all that creamy sauce!
Storage Info
To STORE Lemon Tortellini, place leftovers in an airtight container in the refrigerator, where they will stay good for up to 3 days. While you can freeze the dish, the cream-based sauce may separate when thawed, so it’s best enjoyed fresh.
To REHEAT, gently warm it on the stovetop over medium-low heat, adding a splash of reserved pasta water or extra cream to keep the sauce smooth. Avoid using the microwave to prevent overcooking the tortellini.
More Tortellini Recipes to Try
Creamy Lemon Dill Tortellini Recipe
Ingredients
- 20 ounce refrigerated cheese tortellini
- 1 cup (or a large handful) sugar snap peas - ends removed
- 1 1/2 Tbsp olive oil
- 1 shallot - minced
- 2 cloves garlic - minced
- 1/3 cup low-sodium chicken broth
- 1 cup heavy whipping cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
- 2 tablespoons fresh dill - chopped
- 1/2 cup Parmesan cheese - divided
Instructions
- Bring a large stock pot of salted water to a boil. Cook the tortellini according to the directions on the package (about 5 minutes). Add the sugar snap peas during the last 2-3 minutes of cooking time. Drain and set aside.
- In a large skillet or Dutch oven over medium heat, add the olive oil. Add the shallot and cook until fragrant, then add the garlic, stirring frequently to prevent burning. When they are both translucent, add the chicken broth, heavy cream, salt, pepper, lemon zest, and dill.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the sauce has thickened and coats the back of a spoon. Add half of the cheese and stir until melted. Then, add in the tortellini and peas. Toss to coat and garnish with the remaining cheese and additional dill, if desired.
This came together quickly and tasted delicious.
Can this dish be served cold?
It can, though I like it best, warm. Either way, it’s still good!
These pictures are stunning. Can’t wait to try this! Thanks for repice!
Wow, looks like Chinese ravioli. I have to tell you that i’m in love with it already. Thanks for the recipe!!!