Ingredients
- 1 pound cheese tortellini fresh or refrigerated
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1/4 cup capers drained and rinsed
- 1 cup vegetable broth
- 1/4 cup fresh lemon juice about 2 lemons
- Zest of 1 lemon
- 1/2 tsp red pepper flakes optional
- Salt and black pepper to taste
- 1/4 cup fresh parsley chopped
- Grated Parmesan cheese for serving
Instructions
- Cook the Tortellini: In a large pan, cook the tortellini according to package instructions. Drain and set aside.
- Prepare the Sauce: In the same pan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Capers and Broth: Stir in the capers, then add the vegetable broth. Bring the mixture to a simmer.
- Incorporate Lemon and Seasonings: Add the lemon juice, lemon zest, and red pepper flakes (if using). Season with salt and black pepper to taste. Simmer for about 2-3 minutes until the sauce slightly reduces.
- Combine Tortellini and Sauce: Add the cooked tortellini back to the pan, tossing to coat in the sauce. Stir in the remaining 2 tablespoons of butter until melted and well combined.
- Finish with Fresh Herbs: Remove from heat and stir in the chopped parsley.
- Serve: Transfer the tortellini to serving plates and sprinkle with grated Parmesan cheese.
Notes
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