A simple but flavorful tortellini dinner meal idea, coated in a skillet with lemon, garlic, basil, and olive oil.
Global Food Recipes
with Spices and Herbs
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Ingredient Notes
- tortellini - I recommend spinach ricotta tortellini with this recipe.
- lemon zest - from an untreated organic lemon (no pesticides).
- salt and black pepper
- garlic - fresh
- olive oil — Good quality olive oil can turn this dish into an irresistible taste experience.
- basil - fresh
- parmesan (optional) — Try getting Italian Parmigiano for the best result.
Process Overview
Step 1
Keep ingredients ready. Peel and chop the lemon or zest the lemon fine with a zester, and chop the garlic.
Cook tortellini as per package instructions.
Step 2
Heat up a skillet with olive oil and sauté garlic.
Add chopped lemon zest and seasoning.
Step 3
Stir in cooked tortellini.
Top with fresh basil and parmesan.
📖 Recipe
Lemony Olive Oil Tortellini Recipe
Ingredients
Cook Tortellini
- 17.6 Ounces Tortellini *see Notes
- Salt Water
Flavored Olive Oil
- 4 Teaspoon Lemon Peel freshly grated, *see Notes
- 2-3 Piece Garlic Cloves fresh
- 2 Tablespoon Olive Oil
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
To garnish
- Basil Fresh
- Parmesan optional
Instructions
Prepping
- Peel the lemon, but don't peel the white pith (that's the bitter part). Chop the lemon finely. If you have a lemon zester, you can use that instead to prepare fine lemon zest.4 Teaspoon Lemon Peel
- Peel and chop the garlic fine.2-3 Piece Garlic Cloves
- Keep fresh basil and other ingredients ready.Basil Fresh
Cook Tortellini
- Bring a pot with salt water to a boil.Salt Water
- Place tortellini in boiling saltwater and boil as per package instructions. They are done when they swim to the surface. Take it from the water and keep it aside.17.6 Ounces Tortellini
Flavored Olive Oil
- Heat up a skillet with olive oil and saute garlic over a medium to low heat setting.2 Tablespoon Olive Oil, 2-3 Piece Garlic Cloves
- Stir in chopped lemon peel and keep over the same heat setting. Stir for a minute or so.4 Teaspoon Lemon Peel
- Season with salt and black pepper and mix in. Take it from the heat.½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground
- Toss tortellini in flavored olive oil.
- Top with fresh basil and parmesan.Parmesan, Basil Fresh
- Serve up hot and enjoy.
Notes
- Pick a lemon that hasn't been sprayed with pesticides! Just peel a whole lemon and use what you need to make this dish. The rest of the chopped peel can be used in other dishes in the future. Store in an airtight container in your fridge.
- We love spinach ricotta tortellini. Try getting two packs of 8.8 ounces of tortellini if you want to use the base measurement for 2 servings.
- I recommend using grated or shaved Parmigiano Reggiano as a parmesan cheese topping.
Equipment
- 8" Chef Knife
Nutrition
Serving
We just love our tortellini with lemon and olive oil as is. But a small side dish salad works great with it too. Pick and make a salad to serve along:
Storing
Store leftovers in an airtight container in your fridge for up to 2-3 days. Heat up again in the oven, microwave, or gradually in a skillet. Add some fresh basil after reheating and some parmesan.
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