Get ready to transform your ordinary weeknight dinner into a restaurant-worthy experience with this mind-blowing Creamy Lemon Artichoke Tortellini Skillet! Imagine twirling your fork into a plate of perfectly cooked cheese tortellini, bathed in a luxurious, zesty cream sauce that's bursting with tangy lemon and tender artichoke hearts. This isn't just another pasta dish—it's a culinary journey that will transport you straight to the sun-drenched kitchens of Italy, all while being ridiculously easy to prepare in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz cheese tortellini
- 1 can artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 lemon, juiced and zested
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of cheese tortellini, 1 can of artichoke hearts (drained and chopped), 1 cup of heavy cream, 1 lemon (juiced and zested), 1 cup of grated Parmesan cheese, and salt and pepper to taste.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the cheese tortellini and cook according to package instructions, usually around 3-5 minutes, until they are al dente. Stir occasionally to prevent sticking.
- While the tortellini is cooking, prepare the creamy lemon sauce. In a large skillet, heat the heavy cream over medium heat. Stir frequently to prevent it from scorching.
- Once the cream is warmed, add the chopped artichoke hearts to the skillet. Stir to combine and let them heat through for about 2-3 minutes.
- Next, add the lemon juice and lemon zest to the skillet, stirring well to incorporate the flavors. Allow the mixture to simmer for an additional 2 minutes, letting the lemon infuse into the cream.
- After the tortellini is cooked, reserve about ½ cup of the pasta water, then drain the tortellini and add it directly to the skillet with the creamy lemon artichoke sauce.
- Sprinkle in the grated Parmesan cheese, stirring gently to combine everything. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Season the dish with salt and pepper to taste, adjusting the flavors as needed. Stir everything together until the tortellini is well coated with the creamy sauce.
- Remove the skillet from heat and let it sit for a minute to thicken slightly before serving.
- Serve the creamy lemon artichoke tortellini in bowls, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired. Enjoy your delicious Italian dish!
Tips
- Always salt your pasta water generously—it should taste like the sea to properly season your tortellini from the inside out.
- Reserve some pasta water before draining! The starchy liquid is a secret weapon for adjusting sauce consistency and helping the sauce cling to your pasta.
- Use fresh lemon zest and juice for the brightest, most vibrant flavor. Bottled lemon juice just can't compare.
- Grate your Parmesan cheese fresh if possible—pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
- Keep your heat at medium when making the cream sauce to prevent scorching and ensure a smooth, silky texture.
- Don't overcook the tortellini—aim for al dente to maintain that perfect chewy texture.
- For extra elegance, garnish with fresh chopped parsley or basil to add a pop of color and freshness.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 22g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 110mg
