Cheese Tortellini Recipe
Pasta recipes like this Easy Cheese Tortellini recipe satisfy my Italian side! I think something wired in my brains craves pasta dishes–and this certainly delivers!
Cheesy and so fast to fix, the hint of lemon adds a bit of freshness.
Don’t skimp on the tomatoes. If you love cherry tomatoes like I love cherry tomatoes, believe me when I say that they are incredible in this recipe! Our boys cheer whenever I serve this easy summery meal from Rachel Ray Magazine July/August 2013. Inwardly, so do I!
Easy Cheese Tortellini Recipe
Print Easy Cheese Tortillini Pasta RecipeRating: 51
Serving Size: 4
From Rachel Ray Magazine July/August 2013.
I do not add in the chives. I highly recommend that you use real Parmesan cheese and NOT the stuff that comes in a can!
It says that it serves 4 but I would say it serves 5, especially if you serve any extra sides like salad or breadsticks.
Ingredients
- 1 lb. Refrigerated Cheese Tortellini, Cooked, PLUS 1/2 Cup Reserved Pasta Water
- 1/2 Cup Heavy Cream
- 1 teaspoon Lemon Zest
- 2 Cups Chopped Tomatoes (I halve Cherry Tomatoes)
- 1/4 Cup Grated Parmesan
- 2 Tablespoons Chopped Chives
Instructions
- In a pot, simmer Pasta, Heavy Cream, and Lemon Zest. Stir often.
- Off heat, stir in Tomatoes, Parmesan Cheese, and Chives.
- Combine.
- Add Pasta Water as needed to thin sauce.
- Serve.
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