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Cheese Tortellini w/Spinach, Peas, and Brown Butter


Don't put more tortellini in than the recipe calls for, no matter how much you are tempted to do so--they swell up and soak up the liquid!

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  • 1 pound fresh or frozen cheese tortellini
  • 1 cup frozen peas
  • 4 T unsalted butter
  • 1 small bunch flat leaf spinach, thick stems removed, about 6 cups
  • 1 medium beefsteak tomato
  • 1 t finely grated lemon zest, plus 1 T fresh lemon juice
  • Kosher salt and black pepper


Servings 4
Cooking time 25mins


Step 1

Cook the tortellini according to package directions; add the peas during the last minute of cooking time.

Meanwhile, melt the butter in a large skillet over medium heat and cook stirring frequently, until golden, 2-3 minutes. Add the spinach and tomatoes, and cook, tossing occasionally, until the spinach is wilted and tomato begins to soften, 4-5 minutes more.

Add the tortellini, peas, lemon zest and juice, 1/2 t salt and 1/4 t pepper to the skillet and toss to combine.


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