Lemony Tortellini Spinach: A Surprising Comfort in a Bowl

Why I Chose This

It’s not about the ingredients today. It’s about the smell that hits you as you open the bag of frozen tortellini—that nearly electric zest of lemon peel. I never thought I’d crave how that sharp tang mingles with the warm, starchy bite of pasta, but here I am.

Right now, I think about how I’ve been cooking so much more to feel grounded when the world feels kind of off. This dish? It’s super simple. No fancy tricks. Just good flavors colliding. It’s the kind of meal that makes you pause, then forget about everything else for a minute. The sweetness of spinach, the citrus punch of lemon, the cheesy comfort inside each tortellini—somehow, it all works perfectly.

Oddly enough, I’ll probably make this again tomorrow. Or maybe the day after. It’s that kind of thing—unexpected in all the right ways.

Lemon Spinach Tortellini

This dish features cooked frozen tortellini combined with sautéed spinach and a bright lemon peel infusion. The pasta is tender and coated in a lightly oily, lemon-scented sauce, with the spinach adding a vibrant green contrast and fresh flavor.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 12 oz frozen tortellini cheese or spinach filling recommended
• 3 cups fresh spinach washed and chopped
• 2 tablespoons olive oil
• 1 lemon lemon peel zested
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

• Large pot for boiling
• Large skillet or sauté pan
• Wooden spoon or tongs
• Zester or microplane for lemon peel
• Chef’s knife
• Cutting board

Method

 

1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat. Once boiling, add the frozen tortellini and cook according to package instructions until al dente, approximately 3-5 minutes. Drain and set aside.
   12 oz frozen tortellini
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it turns light golden. Add the chopped spinach to the skillet and sauté, stirring frequently, until wilted and bright green, about 2-3 minutes.
   2 tablespoons olive oil, 2 cloves garlic, 3 cups fresh spinach
3. Reduce heat to low, then add the drained tortellini to the skillet with the spinach. Toss gently to combine, allowing the pasta to warm through and absorb some flavors, about 1-2 minutes.
   12 oz frozen tortellini, 3 cups fresh spinach, 2 tablespoons olive oil
4. Zest the lemon directly over the pasta mixture using a zester or microplane, aiming to catch the colorful peels. Stir in the lemon zest evenly, then season with salt and freshly ground pepper to taste. Cook for another minute to meld flavors.
   1 lemon lemon peel, to taste salt and pepper
5. Transfer the finished pasta to a serving dish. Optionally, garnish with additional lemon zest or a drizzle of olive oil. Serve immediately, allowing the bright citrus aroma to enhance each bite.

Sometimes, I wonder if I should add a pinch of chili flakes or a splash more lemon. But then I remember—this is enough. This is just right. And maybe that’s good enough for now.