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Tortellini with Spinach and Lemon Cream Sauce

Quick and Easy Tortellini with Spinach and Creamy Lemon Sauce l

Summer unofficially starts this weekend. The days are getting longer and the temps are getting warmer. That is so hard to believe.

I have no idea where time has gone. But since we finally have warm weather and more daylight to enjoy it in, we need to take advantage of it!

I don’t want to be spending all of my time in the kitchen. Summer foods to me are all about quick, easy meals that are either grilled or require no oven.

This tortellini with spinach and lemon cream sauce is just that kind of meal and will be finding its way to our table many times this summer I’m sure.

30 Minute Tortellini with Spinach and Lemon Cream Sauce from A Kitchen Addiction

It really is quite simple. Just start with some pre-made cheese tortellini and add in some fresh spinach and lemon juice and zest.

Cheese tortellini has become a freezer staple for us. They are so easy to quick whip up. Plus, they are filling and usually produce leftovers for lunches the next day.

Just pick up a pack on your next trip to the grocery store, and they’ll be ready and waiting for this meal when you’re in a time crunch!

30 Minute Tortellini with Spinach and Lemon Cream Sauce Recipe from A Kitchen Addiction

This meal takes less than 30 minutes from start to finish and has bright, fresh flavors. A simple creamy sauce of whole milk, garlic, lemon juice, and lemon zest is sprinkled with salt and pepper and left to simmer until thick.

All you have to do is stir in the spinach and cooked tortellini at the end until spinach is wilted and tortellini is heated through.

Serve it up, and go enjoy those lazy summer evenings!

30 Minute Tortellini with Spinach and Lemon Cream Sauce from A Kitchen Addiction

Tortellini with Spinach and Lemon Cream Sauce

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A simple pasta meal filled with bright, fresh flavors!


  • 12 oz refrigerated or frozen cheese tortellini
  • 1 tbsp + 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 1/4 C whole milk
  • 2 tbsp flour
  • 1/4 C fresh lemon juice
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 1/2 C baby spinach


  1. Cook tortellini according to package instructions. Stir in a teaspoon of olive oil to prevent sticking. Set aside.
  2. Heat remaining olive oil in a large skillet over medium-high heat. Stir in minced garlic and cook until garlic just starts to brown.
  3. Whisk in milk and flour. Quick whisk in lemon juice. (It's important to do this quickly to prevent the milk from curdling.) Bring to a simmer, but avoid bringing it to a boil.
  4. Reduce heat to medium-low heat and stir in lemon zest, salt and pepper. Stir until thickened, about 2-3 minutes.
  5. Stir in spinach and cooked tortellini and cook until spinach is wilted and tortellini is heated through.
  6. Serve with additional lemon zest.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 456mgCarbohydrates: 33gFiber: 2gSugar: 3gProtein: 10g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

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 Tortellini with Spinach and Lemon Cream Sauce Recipe l

Kathy Barbee

Wednesday 29th of March 2023

Could a non-dairy milk be substituted

Jessica@A Kitchen Addiction

Thursday 30th of March 2023

I'm afraid I have not tried it with non-dairy milk.


Thursday 4th of November 2021

This was very tasty and creamy. I served this with shrimp lobster ravioli so the lemon really amped this up. The next time I will thin out the sauce with some pasta water (or chicken broth) and chop the spinach a bit before adding. All in all though this is the best lemon cream sauce yet!


Tuesday 5th of June 2018

I had some fresh baby spinach in the fridge, so I made this tonight. Didn’t have tortellini but cavatelli worked just fine. It was delicious, the lemon and lemon zest made it. I did add some crushed red pepper to give it a bite, but it was perfect. Will definitely make again Thanks


Monday 13th of March 2017

I was afraid with the milk & lemon juice that it would curdle - sure enough, that's what mine did. I quick threw in the flour but am unsure of whether it's okay to eat - help!


Friday 19th of February 2016

I made this for dinne tonight. It was very but a little strong on the lemon flavor for my preference. Any recommendations on how to decrease the lemon instensity but keep the creaminess of the sauce?

Jessica@A Kitchen Addiction

Saturday 20th of February 2016

You could substitute whatever lemon juice you don't use with more milk. So if you only want a subtle lemon flavor, maybe just try using 2 tablespoons lemon juice and then use an additional 2 tablespoons milk. Hope that helps!

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