Ingredients
For the Roasted Broccoli:
- 1 1/2 pounds broccoli, cut into bite size pieces
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, chopped
- Salt and black pepper, to taste
For the Tortellini:
- 1 pound cheese tortellini, refrigerated or frozen
- 3 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- Dash of crushed red pepper
- 3 cups packed fresh spinach
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Prepare and roast the broccoli: Preheat your oven to 400°F (204°C). Spread the bite-sized broccoli pieces on a large baking sheet. Drizzle them with olive oil and fresh lemon juice, then add the chopped garlic. Toss everything together until the broccoli is evenly coated. Season with salt and black pepper to your preference. Roast in the oven for 20-25 minutes, stirring once halfway through, until the broccoli is crisp and slightly charred. Remove from the oven and set aside.
- Cook the tortellini: While the broccoli is roasting, bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, whether refrigerated or frozen. Once cooked, drain the tortellini but reserve ½ cup of the pasta water. Set both aside for later use.
- Sauté aromatics and spinach: Return the pot to the stove over medium heat and melt the unsalted butter. Add the minced shallot, minced garlic, and a dash of crushed red pepper. Cook until fragrant, then add the fresh spinach. Continue cooking for about 3 minutes or until the spinach has wilted completely. Stir in the lemon zest to infuse brightness.
- Combine tortellini and broccoli: Turn the heat to low and add the cooked tortellini and roasted broccoli to the pot. Pour in the reserved pasta water and the juice of one large lemon. Gently stir and cook on low heat for about 2 minutes to warm everything through and let the flavors meld.
- Finish and serve: Sprinkle the freshly grated Parmesan cheese over the tortellini mixture. Season again with salt and black pepper to taste. Serve the lemon broccoli tortellini warm, garnished with additional Parmesan if desired.
Notes
- The tortellini can be stored in the refrigerator for up to 3 days.
- When reheating leftovers, drizzle a little olive oil and fresh lemon juice over the pasta and toss to revitalize the flavors.
- Additional Parmesan cheese can be used as a garnish for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
