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Lemon Roasted Broccoli Tortellini
Lemony roasted broccoli and cheese-filled tortellini collide in this simple lemon roasted broccoli tortellini that's ready in MINUTES with only a handful of basic pantry ingredients!
Servings 4 servings
- 1 medium lemon
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 medium cloves garlic, minced
- Salt and pepper to taste
- 1 (10 oz) package tortellini, cooked according to package instructions
- 1/4 cup grated Parmesan cheese
Preheat oven to 400F. Lightly grease a large baking sheet and set aside for a moment.
Zest lemon until you have about 1 teaspoon of zest. Slice half of lemon into thin slices and juice the other half until you have about 1 tablespoon of juice. Toss lemon slices, zest, juice, olive oil, and broccoli florets together in a large bowl until evenly combined. Season with salt and pepper to taste.
Lay broccoli in a single layer on prepared baking sheet. Roast broccoli at 400F 15-20 minutes until tender and golden brown. Set aside to cool.
In a large skillet over medium heat, melt butter and swirl to coat bottom of pan. Add garlic and saute 1-2 minutes until a very light golden brown. Add roasted broccoli and tortellini to pan and toss together several minutes until heated through.
Season tortellini with salt and pepper if needed and squeeze a little extra lemon juice over top. Top with Parmesan cheese. Serve tortellini warm and enjoy!
Store tortellini in refrigerator up to 6 days.
Serving: 8oz | Calories: 330kcal | Carbohydrates: 37.6g | Protein: 15.2g | Fat: 14.2g | Saturated Fat: 5.4g | Cholesterol: 39mg | Sodium: 417mg | Potassium: 246mg | Fiber: 4.9g | Sugar: 3.6g | Calcium: 204mg | Iron: 2mg