Crispy Parmesan Tortellini & Spinach with Lemon Drizzle is one of those quick wins that tastes like a treat but takes barely any time. Think golden, crunchy tortellini tossed with tender spinach, a shower of nutty Parmesan, and a fresh, zesty lemon finish. It’s weeknight-friendly, but it shines on a weekend too.
You can serve it as a main or a hearty side, and it plays well with everything from roasted chicken to a simple salad. If you’ve been craving something comforting yet fresh, this is it.
What Makes This Recipe So Good
- Fast and fuss-free: From start to finish, you’re looking at about 25 minutes. It’s easy enough for a busy night and impressive enough for guests.
- Big texture payoff: Crisp-chewy tortellini contrasts with soft spinach for a dish that feels satisfying without being heavy.
- Bright and balanced: The lemon drizzle cuts through the richness of cheese and butter, adding lift and freshness.
- Pantry-friendly: Most ingredients are everyday staples.
Fresh tortellini makes it feel special without the effort.
- Flexible: Add protein, swap greens, or bump up the heat—this recipe is easy to customize.
What You’ll Need
- 1 pound (450 g) fresh cheese tortellini
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 packed cups baby spinach (about 4 ounces/115 g)
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup panko breadcrumbs (optional for extra crunch)
- Kosher salt and freshly ground black pepper
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Boil the tortellini briefly: Bring a large pot of salted water to a boil. Cook the tortellini just until they float and are barely tender, 1–2 minutes less than package directions. Drain well and spread on a tray to dry for a minute.
Pat gently with paper towels to remove excess moisture.
- Toast the panko (optional): In a large skillet over medium heat, add 1 tablespoon olive oil and the panko. Stir until golden, 2–3 minutes. Transfer to a small bowl and set aside.
- Crisp the tortellini: In the same skillet, heat 2 tablespoons olive oil and the butter over medium-high heat until shimmering.
Add the tortellini in a single layer. Cook without moving for 2–3 minutes, until the bottoms are golden and crisp. Flip and cook another 2–3 minutes.
Work in batches if needed so they crisp, not steam.
- Add garlic and heat: Reduce heat to medium. Push tortellini to the edges and add the minced garlic to the center. Cook 30 seconds, stirring, until fragrant.
Sprinkle in red pepper flakes if using.
- Wilt the spinach: Add the spinach and a pinch of salt. Toss with the tortellini until just wilted, 1–2 minutes. Don’t cook it to death—keep some vibrant green.
- Finish with lemon and Parmesan: Turn off the heat.
Add lemon zest, lemon juice, and the grated Parmesan. Toss to coat, adding a splash of water if it looks dry. Taste and season with salt and black pepper.
- Serve: Plate warm.
Top with more Parmesan, the toasted panko for crunch, and a little chopped basil or parsley. Add an extra squeeze of lemon if you like it brighter.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The tortellini will lose some crispness but still taste great.
- Reheat: Warm in a skillet over medium heat with a drizzle of olive oil.
Add a splash of water to loosen the sauce and restore moisture. Avoid the microwave if you want any crisp left, though it works in a pinch.
- Freezing: Not recommended once cooked with spinach and lemon. The pasta can become mushy and the greens can darken.
Why This is Good for You
- Spinach delivers nutrients: You get iron, folate, vitamin K, and antioxidants in a tasty, approachable way.
- Lemon adds brightness, not heaviness: Citrus brings flavor with almost no calories, helping balance richer elements like butter and cheese.
- Satisfying without excess: A moderate amount of cheese and a focus on texture make this meal filling without needing large portions.
- Customizable health tweaks: Use whole wheat tortellini, add grilled chicken for protein, or sub in extra greens to boost fiber.
Pitfalls to Watch Out For
- Overcooking tortellini: If you boil too long, it won’t crisp well.
Cook slightly under for the best texture.
- Crowding the pan: Too many tortellini at once causes steaming. Work in batches for real crusty edges.
- Burning the garlic: Garlic cooks fast. Lower the heat before adding it and stir constantly for 20–30 seconds.
- Skipping the drying step: Wet pasta won’t brown.
Drain and pat dry before crisping.
- Overdoing the lemon: Bright is great, sharp is not. Start with the suggested amount, then adjust to taste.
Variations You Can Try
- Brown butter twist: Swap butter with browned butter for a nutty, toasted flavor. Add sage leaves to crisp in the butter.
- Garlic-herb breadcrumbs: Stir chopped parsley, a pinch of salt, and lemon zest into the toasted panko for an herby crunch.
- Protein boost: Fold in sliced grilled chicken, sautéed shrimp, or crispy pancetta.
Finish with a little black pepper and extra lemon.
- Greens swap: Use baby kale or arugula. Arugula will wilt quickly and add peppery bite.
- Spicy version: Add Calabrian chile paste or more red pepper flakes for a gentle burn.
- Mushroom umami: Sauté sliced cremini mushrooms before crisping the tortellini. Their juices add depth—season well.
- Dairy-light option: Reduce Parmesan to 1/4 cup and add a spoonful of nutritional yeast for savory flavor.
FAQ
Do I need to boil the tortellini before crisping?
Yes, but just briefly.
Par-cook until barely tender, then dry well. This ensures the centers are cooked while the outside gets golden in the skillet.
Can I use frozen tortellini?
You can. Boil straight from frozen according to package directions, subtracting a minute to keep them slightly underdone before crisping.
What kind of Parmesan works best?
Freshly grated Parmigiano Reggiano melts and coats better than pre-shredded.
If you only have pre-grated, use a light hand and add a splash of water to help it blend.
How do I keep the tortellini from sticking to the pan?
Use enough fat, let the oil and butter heat until shimmering, and resist moving the tortellini too early. A well-seasoned cast-iron or nonstick skillet helps.
Can I make this gluten-free?
Yes. Use gluten-free tortellini and skip the panko or use gluten-free breadcrumbs.
Check labels on Parmesan if you’re strict about cross-contamination.
What can I serve with this?
A simple side salad with a light vinaigrette, roasted vegetables, or grilled chicken. Garlic bread works if you’re feeling extra cozy.
Will the lemon curdle anything?
No. There’s no dairy-based sauce to split here—just Parmesan and butter.
Add lemon off the heat, and it will brighten without curdling.
Can I make it ahead?
You can crisp the tortellini and store separately, then re-warm and add spinach and lemon just before serving. Fresh spinach and lemon taste best added at the end.
In Conclusion
Crispy Parmesan Tortellini & Spinach with Lemon Drizzle hits that sweet spot between comfort and freshness. The crunchy pasta, tender greens, and bright citrus make each bite feel lively.
It’s quick, flexible, and endlessly useful—from busy weeknights to casual dinners with friends. Keep a pack of tortellini in the fridge, and you’ve got a beautiful meal ready in minutes. Simple, satisfying, and a little bit special—that’s the charm of this dish.
Crispy Parmesan Tortellini & Spinach with Lemon Drizzle – A Bright, Satisfying Skillet Meal
Ingredients
- 1 pound (450 g) fresh cheese tortellini
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 packed cups baby spinach (about 4 ounces/115 g)
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup panko breadcrumbs (optional for extra crunch)
- Kosher salt and freshly ground black pepper
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Boil the tortellini briefly: Bring a large pot of salted water to a boil. Cook the tortellini just until they float and are barely tender, 1–2 minutes less than package directions. Drain well and spread on a tray to dry for a minute.Pat gently with paper towels to remove excess moisture.
- Toast the panko (optional): In a large skillet over medium heat, add 1 tablespoon olive oil and the panko. Stir until golden, 2–3 minutes. Transfer to a small bowl and set aside.
- Crisp the tortellini: In the same skillet, heat 2 tablespoons olive oil and the butter over medium-high heat until shimmering.Add the tortellini in a single layer. Cook without moving for 2–3 minutes, until the bottoms are golden and crisp. Flip and cook another 2–3 minutes.Work in batches if needed so they crisp, not steam.
- Add garlic and heat: Reduce heat to medium. Push tortellini to the edges and add the minced garlic to the center. Cook 30 seconds, stirring, until fragrant.Sprinkle in red pepper flakes if using.
- Wilt the spinach: Add the spinach and a pinch of salt. Toss with the tortellini until just wilted, 1–2 minutes. Don’t cook it to death—keep some vibrant green.
- Finish with lemon and Parmesan: Turn off the heat.Add lemon zest, lemon juice, and the grated Parmesan. Toss to coat, adding a splash of water if it looks dry. Taste and season with salt and black pepper.
- Serve: Plate warm.Top with more Parmesan, the toasted panko for crunch, and a little chopped basil or parsley. Add an extra squeeze of lemon if you like it brighter.
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