Best Easy Broccoli Cheese Tortellini with Fried Lemon.
A quick, comforting tortellini dish with tender broccoli, melted cheeses, and bright fried lemon slices.
Servings: 6 servings
Ingredients
- 8 ounces cheese tortellini
- 2 heads broccoli florets roughly chopped
- 2 lemons preferably Meyer, thinly sliced
- 2 tablespoons olive oil
- 2 large handfuls baby spinach
- 1 tablespoon fresh chives chopped
- 4 tablespoons butter
- 1 cup Manchego cheese grated
- 1 cup Parmesan cheese grated
- pinch crushed red pepper flakes
- kosher salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the cheese tortellini and chopped broccoli to the boiling water and cook according to the tortellini package until the tortellini is al dente, about 4–6 minutes; add the lemon slices during the last minute of cooking.
- Just before draining, reserve 1 cup of the pasta cooking water, then drain the tortellini, broccoli, and lemon slices in a colander.
- Return the empty pot to medium heat and add the olive oil and the cooked lemon slices; fry the lemon slices until lightly golden on each side, about 30 seconds to 1 minute per side.
- Remove the pot from the heat and add the drained tortellini, broccoli, baby spinach, chopped chives, butter, Manchego, and Parmesan.
- Toss everything together, adding a splash of the reserved pasta water at a time until the cheeses melt and form a loose sauce; add more water as needed to reach desired consistency.
- Season the pasta with crushed red pepper flakes, kosher salt, and freshly ground black pepper to taste, then serve.
Equipment
- Large Pot
- Colander
- large sauté pan or the pot used for boiling
- Measuring Cups and Spoons
- Tongs or Slotted Spoon
- Knife
- Cutting Board
Notes
- Reserve pasta water to loosen the sauce as needed.
- Fry lemon slices briefly until just golden for best flavor.
- Use freshly grated cheeses for smoother melting.
- Adjust crushed red pepper to your heat preference.