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Lemon Ricotta Tortellini
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4 from 1 vote

Lemon Ricotta Tortellini

Author: foodyschmoody

Ingredients

  • 24 oz refrigerated tortellini
  • 1 lemon juice and zest
  • 3 C broccoli florets
  • 15 oz ricotta cheese part skim
  • ¼ C chives chopped
  • ½ C parsley freshly chopped
  • ½ teaspoon salt
  • teaspoon black pepper freshly cracked

Instructions

  • Bring a large pot of water to a boil over high heat. Add tortellini and cook according to package instructions. During last 5 minutes of cooking, add broccoli florets.
  • While tortellini and broccoli is cooking, stir together ricotta, lemon juice, lemon zest, chives, parsley, salt and pepper.
  • Drain tortellini, reserving ½ C cooking water. Return tortellini and broccoli back to pan. Stir in the ricotta mixture and ¼ C reserved cooking water. Cook over low heat for 2-3 minutes, stirring often. If mixture is too dry, add a little more reserved cooking water until desired consistency is achieved.