Creamy Lemon Dill Tortellini Recipe
You're going to fall in love with this creamy lemon dill tortellini! It's simple, light and full of flavor!
Servings: 4 servings
Calories: 759kcal
Ingredients
- 20 oz 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 Tbsp fresh dill chopped
- 1/2 cup Parmesan cheese divided
Instructions
- Bring a large stock pot of salted water to a boil, cook tortellini according to 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 and 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 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 remaining cheese and additional dill, if desired.
Notes
-You can easily add crispy pancetta or bacon to this dish!
Nutrition
Serving: 1serving | Calories: 759kcal | Carbohydrates: 67g | Protein: 29g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 1130mg | Potassium: 165mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1255IU | Vitamin C: 17mg | Calcium: 406mg | Iron: 4mg