Lemon and Herb Tortellini ~
Easy pasta dinner made with dairy-free tortellini, zesty lemon, and garden fresh herbs!
Ready to serve in 20 minutes!
Summer Tortellini Recipe
I like this recipe because it’s a tasty way to enjoy pasta during the warmer months in a way that’s not a salad. The flavor is light and herbaceous yet the dish is filling because…it’s still pasta after all. This recipe is also very forgiving and easy to customize with different types of tortellini or by adding vegetables such as asparagus or broccoli.
Fresh Herbs
The key to success for this already easy recipe is using fresh herbs. Dried herbs will not do here. In fact, it’s not even up for discussion. If you have an herb garden, you most likely have the herbs needed for this recipe – chives, parsley, and dill – and you’re good to go. If not, it’s worth the splurge to buy those fresh potted herbs from the produce section. There is a time and place for dried herbs but this is not it.
We happen to have a garden and I love the convenience of having a variety of fresh ingredients readily available right in my backyard. This year, our herb assortment includes basil (obviously; everyone does basil, right?), chives, parsley, dill, oregano, mint, rosemary, and thyme. I still want to add sage and maybe some cilantro… anyway, on to the recipe!
Ingredients for Lemon and Herb Tortellini
You will need the following:
- 2 (9-ounce) packages dairy-free cheese tortellini
- 3 tablespoons vegan butter
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/8 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons chives, chopped
- 1 teaspoon parsley, chopped
- 1/2 teaspoon dill, chopped
- 1/4 cup vegan parmesan cheese, divided
How to Make Lemon and Herb Tortellini
STEP ONE: Cook the tortellini according to the package directions. Drain, rinse with cold water, and set aside. Return the cooking pot to the stove and set the heat to medium-high.
STEP TWO: Add the butter and olive oil. When the butter is melted, add the garlic and pepper. Cook for 30 seconds then remove from heat.
STEP THREE: Add the cooked tortellini to the butter mixture and toss to coat.
STEP FOUR: Add the lemon juice, lemon zest, chives, parsley, dill, and half of the parmesan cheese, then toss again.
STEP FIVE: Sprinkle with remaining parmesan cheese and serve.
More Summer Pasta Recipes You’ll Love!
- Pasta Primavera
- Bell Pepper Pasta Salad
- Broccoli Spaghetti Aglio e Olio
- Lemon Capellini with Almond Parmesan
- Zucchini Pasta Bake
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Lemon and Herb Tortellini
Ingredients
- 2 9-ounce packages dairy-free cheese tortellini
- 3 tablespoons vegan butter
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1/8 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons chives chopped
- 1 teaspoon parsley chopped
- 1/2 teaspoon dill chopped
- 1/4 cup vegan parmesan cheese divided
Instructions
- Cook the tortellini according to the package directions. Drain, rinse with cold water, and set aside. Return the cooking pot to the stove and set the heat to medium-high.
- Add the butter and olive oil. When the butter is melted, add the garlic and pepper. Cook for 30 seconds then remove from heat.
- Add the cooked tortellini to the butter mixture and toss to coat.
- Add the lemon juice, lemon zest, chives, parsley, dill, and half of the parmesan cheese, then toss again.
- Sprinkle with remaining parmesan cheese and serve.
Jenn Freedman
Yum! This was so delicious with all the fresh herbs, especially the dill!