Shortly after discovering this delightful recipe, I couldn’t resist the urge to whip up a batch of Crispy Parmesan Tortellini & Spinach. This dish is all about the satisfying crunch of golden-brown tortellini, coupled with the freshness of baby spinach and a tangy-lemon drizzle. Perfect for weeknight dinners or a leisurely brunch, this meal effortlessly combines convenience and flavor, leaving everyone asking for seconds (or even thirds!).
Why you’ll love this dish
Crispy Parmesan Tortellini & Spinach is the epitome of comfort food with a gourmet touch. It’s quick to prepare, making it an ideal weeknight dinner dish when you’re tight on time but don’t want to compromise on taste. The crispy tortellini are a hit with kids and adults alike, and they give you that satisfying crunch with every bite. Plus, it’s a budget-friendly meal that doesn’t skimp on flavor or presentation. Whether you’re cooking for family or entertaining guests, it’s sure to impress.
"Absolutely delicious! The Parmesan crust was perfect, and the lemon drizzle brought it all together. I served it for dinner last night, and my family loved it!" – A Happy Cook
The cooking process explained
Making Crispy Parmesan Tortellini & Spinach is a straightforward yet rewarding process. You’ll start by cooking the tortellini until they’re tender, then sautéing them to achieve the perfect crispy exterior. While they are cooking, you’ll whip up a zesty lemon sauce that elevates the dish to new heights. The combination of textures and flavors makes this dish a standout. Here’s how the process flows:
- Cook the tortellini.
- Sauté until golden and crispy.
- Add Parmesan for that irresistible cheesy crust.
- Create a tangy lemon drizzle to brighten it all up.
- Plate on a bed of fresh spinach.
- Enjoy while hot!
What you’ll need
Gather these items for your recipe:
- 10 oz (280 g) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and freshly ground black pepper, to taste
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon olive oil
- Pinch of salt
If you’re looking for substitutions, you can swap the Greek yogurt with sour cream, or use any type of leafy greens if you’re out of spinach.
