Zesty Lemon Ricotta Tortellini with Peas and Optional Chicken — A Quick & Creamy Weeknight Delight
This creamy and zesty lemon ricotta tortellini dish with peas is a perfect quick and easy weeknight meal. Optionally, add cooked chicken for extra protein and a heartier dish.
Equipment
- large pot
- large skillet or pan
Ingredients
Pasta
- 1 pound fresh or frozen ricotta tortellini
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup whole milk ricotta cheese
- ½ cup reserved pasta water
- 3-4 tablespoons Juice of 1 large lemon
- ¼ cup grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper to taste
Garnish & Optional Protein
- Fresh parsley or basil, chopped for garnish, optional
- 1 cup cooked, shredded chicken for added protein
Instructions
Cooking Tortellini
- Cook tortellini in boiling salted water according to package directions. Before draining, reserve about ½ cup of pasta water, then drain the tortellini and set aside.
Preparing Sauce
- While tortellini cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add frozen peas and cook for 2-3 minutes, stirring occasionally, until bright green and tender-crisp.
- Reduce heat to low; stir in ricotta cheese, lemon juice, Parmesan, and ¼ cup reserved pasta water. Stir until smooth, adding more pasta water if needed for consistency.
- If using, stir cooked shredded chicken into the sauce to warm through.
Combine and Serve
- Add cooked tortellini to the skillet with the sauce and peas (and chicken, if used); toss gently to coat evenly.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with extra Parmesan and fresh herbs, if desired.
Notes
For best results, use fresh ingredients and adjust seasonings to your personal preference. The optional chicken makes this a more substantial meal.