creamy tortellini with zucchini, lemon & chives

Mmmm... this dish was delish! I originally found it in my Real Simple magazine, but tweaked it a little to fit what we had. It was so good we didn't have any leftovers! 

Creamy Tortellini with Zucchini, Lemon & Chives


1 package of cheese tortellini
1 T. olive oil
1 shallot, chopped
2 small zucchini, sliced
3/4 cup heavy cream
zest from 1 lemon
1/2 cup grated Parmesan cheese
salt & pepper
chopped fresh chives 


Cook the pasta according to package directions, reserving 1/2 cup of the pasta water. Meanwhile heat the olive oil in a large skillet over medium heat. Add shallots and cook 3-4 minutes. Add zucchini and 1/4 t. salt & pepper. Cook 4-5 minutes, until zucchini begins to soften. Add the cream and lemon zest. Let simmer until the veggies are soft and the cream has thickened a bit. When cream sauce is thick, combine the tortellni, sauce, cheese, pasta water and 1/2 t. salt. Top with chives and additional Parmesan if you wish!


sasasunakku said...

Lemon and cream is of my favourite combinations too - I love how it's rich but not cloying.

Kari said...

This was absolutely amazing! The only thing we didn't like was that the sauce was very runny. I think I'll try it next time without the pasta water added in. The taste was completely spectacular!