Lemon Tortellini

 2 Tbsp. butter

1 Tbsp. minced garlic

1 zucchini, finely sliced

Juice of ½ a lemon

1 cup chicken broth

1 cup heavy cream

 ½ tsp. salt

1 pkg. Spinach and ricotta tortellini

2 cup baby spinach, firmly packed

1 cup parmesan cheese, freshly grated

Heat butter on medium heat in a large sauce pan. Add garlic and zucchini and cook until softened.  Stir in lemon juice, chicken stock, heavy cream, salt and pepper. Bring to a simmer. 

Add tortellini and stir.  Reduce heat to low and simmer.  Cover and cook for 3-5 minutes or until the pasta is cooked through. Stir once halfway.

 

Stir in spinach and parmesan cheese, once the spinach is softened, remove from heat.

Sprinkle with extra parmesan cheese and serve.