Tortellini and courgette in creamy parmesan sauce
Recipe for tortellini and courgette in a creamy parmesan and lemon sauce.
Ingredients
- 1 courgette, halved lengthways and sliced
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 100 ml dry white wine
- 1/2-1 lemon, finely grated zest and juice
- 500 g tortellini
- 200 ml cream whipping cream (38% fat)
- 50 g parmesan, finely grated
- 1 handful fresh spinach
- Pasta cooking water
- Salt and freshly ground pepper
- Oil
Method
- Heat a splash of oil in a frying pan and fry the courgette over fairly high heat until lightly browned. Season with salt and freshly ground pepper. Set aside.
- In the same pan, fry the onion and garlic until the onion is soft and translucent.
- Add the white wine, lemon zest and the juice of half a lemon and let it reduce. Season with salt and freshly ground pepper.Meanwhile, bring a pan of water to the boil and cook the tortellini according to the packet instructions.
- Pour the cream into the pan, add the parmesan and heat the sauce through. Adjust the consistency with a little pasta cooking water if needed. Season to taste with salt and freshly ground pepper – and more lemon juice and zest if you like.
- Toss the tortellini into the pan and add the fried courgette and the spinach. Toss everything together until the spinach wilts.
- Serve with a little extra lemon zest on top and, if you like, a drizzle of good olive oil and freshly ground pepper.