Go Back
–+ servings
lemon dill tortellini in large pot with serving spoon.
Print Recipe
5 from 9 votes

Dill Lemon Tortellini

I’m obsessed with this Lemon Tortellini recipe—each tender bite is coated in a rich garlic butter sauce and finished with fresh dill for the perfect bright, herby balance of citrusy flavor.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 2
Calories: 385kcal
Author: Courtney Paige

Equipment

  • deep skillet
  • knife & cutting board
  • measuring cups / spoons
  • Zester
  • Mixing Bowl
  • Whisk
  • Rubber Spatula

Ingredients

  • 2 tbsp butter
  • 1 tbsp Minced garlic
  • 1 ½ cups Broth use bone broth for more protein
  • 1 Lemon juiced & zested
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 9 oz package three cheese tortellini
  • 1/2 cup half and half
  • red pepper flakes

Lemon Parm Mixture

  • 1 egg yolk
  • 3/4 cup freshly shredded parmesan cheese
  • 1/4 bunch fresh dill finely minced
  • 1 Lemon juiced and zested

Instructions

  • Heat a deep, large skillet to medium heat. Once warm, add butter. Let it melt and then add minced garlic with salt and pepper. Stir to avoid burning.
    sauce form lemon dill tortellini in large gray skillet.
  • When fragrant, pour in the broth and tortellini noodles with the butter mixture. There should be just enough broth to cover the noodles. Cover and let the tortellini cook for 6-8 minutes or until broth is almost absorbed and noodles are cooked. Stir the noodles once or twice while cooking.
    creamy tortellini cooked in large gray skillet.
  • In a separate mixing bowl, make the lemon dill mixture. Use a fork to separate the egg yolk. Add in the lemon juice and lemon zest, parmesan cheese, and fresh dill weed. Stir together until the egg is fully incorporated into the mixture.
    lemon dill sauce in large glass mixing bowl.
  • Once the tortellini noodles are done cooking, remove the skillet from heat. Fold the dill and egg mixture into the noodles and stir continuously. This will ensure the egg doesn’t fry but is spread throughout. While stirring, gradually pour half and half into the pasta in 2 tablespoon increments. The amount of broth left will vary and we want the pasta to be a light, creamy sauce.
    tortellini cooked in large skillet topped with lemon dill sauce.
  • Garnish with fresh lemon zest, pinch of red pepper flakes, serve with a lemon wedge and enjoy!

Video

Notes

In the refrigerator for up to 3 days. As it sits, the sauce gets absorbed into the noodles. When you reheat, add 2 tablespoons - ¼ cup half/half or whole milk to ensure your pasta isn’t dry.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 38g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 1185mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g