Lemony Olive Oil Tortellini Recipe

5 from 4 votes

A quick and easy lemony olive oil tortellini dinner meal. Prepared in a skillet in minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 907kcal

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

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

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.

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.