Earlier, I shared a light and yummy Lemon Broccoli Tortellini recipe. This recipe is similar, but it adds butter and Parmesan cheese to make a cheesy, decadent sauce. When you’re interested in being not so healthy, try out this version as well.
Which version do you like better?
You’ll need:
- 20 oz cheese tortellini, fresh or frozen
- 2 heads broccoli, florets chopped
- 1 lemon, thinly sliced
- 1 lemon, juiced
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 1 cup reserved pasta water
- Salt & Pepper
Instructions:
- Bring a large pot of salted water to a boil. Cook tortellini until al dente.
- Reserve 1 cup of pasta water and set aside. Drain tortellini and set aside.
- While the water boils for the pasta, steam broccoli with water in microwave until it’s as soft or as crispy as you want. Drain broccoli and set aside.
- In a large skillet, fry the garlic and lemon slices in olive oil until fragrant. Add broccoli and lemon juice. When the sauce has reduced, add in butter.
- Stir in tortellini, Parmesan cheese and as much reserved pasta water as needed until you all the pasta is coated. Top with chopped chives, if desired, and serve!
Source: Adapted from a recipe by Half Baked Harvest