Crispy Parmesan Tortellini & Spinach with Lemon Drizzle

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Description

This Crispy Parmesan Tortellini & Spinach with Lemon Drizzle is a quick, flavorful, and crowd-pleasing dish that combines cheesy tortellini with fresh spinach, crispy parmesan coating, and a refreshing lemon drizzle. The tortellini is lightly breaded and pan-fried until golden and crunchy, paired with sautéed spinach, then finished with a zesty lemon drizzle that brightens the entire dish. Perfect as a main course, appetizer, or side dish.

Ingredients for Crispy Parmesan Tortellini & Spinach with Lemon Drizzle

  • 12 oz (340 g) cheese tortellini (fresh or refrigerated)

  • 2 cups fresh spinach leaves, roughly chopped

  • ½ cup grated Parmesan cheese

  • ½ cup breadcrumbs (panko preferred for extra crisp)

  • 2 large eggs, beaten

  • 1 tbsp olive oil (plus more for frying)

  • 2 tbsp butter

  • 1 garlic clove, minced

  • Zest and juice of 1 lemon

  • Salt and black pepper, to taste

  • Optional: red pepper flakes for a little heat

Instructions

  1. Cook Tortellini

    • Bring salted water to a boil and cook tortellini according to package instructions (usually 2–3 minutes). Drain well and let cool slightly.

  2. Prepare Coating

    • In one bowl, whisk eggs.

    • In another, combine breadcrumbs, Parmesan, salt, and pepper.

  3. Coat & Crisp

    • Dip each tortellini in egg, then coat with the breadcrumb-Parmesan mixture.

    • Heat olive oil in a skillet over medium-high heat. Fry tortellini in batches until golden and crispy (about 2–3 minutes per side). Transfer to a paper towel–lined plate.

  4. Sauté Spinach

    • In the same pan, melt butter, add garlic, and cook for 30 seconds.

    • Toss in spinach and sauté until just wilted. Season lightly with salt and pepper.

  5. Lemon Drizzle

    • Mix lemon juice, zest, and a drizzle of olive oil. Whisk together for a light dressing.

  6. Assemble

    • Plate the spinach, top with crispy tortellini, and drizzle with the lemon mixture. Sprinkle with extra Parmesan and red pepper flakes if desired.

Notes

  • Use fresh or refrigerated tortellini for best results (frozen works too but needs to be thawed).

  • Panko breadcrumbs give a crunchier texture than regular breadcrumbs.

  • Don’t overcrowd the pan while frying; this ensures even crisping.

  • The lemon drizzle should be added just before serving to keep tortellini crisp.

Tips

  • For extra flavor, mix Italian seasoning or garlic powder into the breadcrumb coating.

  • Make it lighter: Instead of frying, air-fry at 375°F (190°C) for 8–10 minutes until crisp.

  • Great for parties: Serve with a marinara or creamy garlic dipping sauce.

  • Add protein: Top with grilled chicken, shrimp, or chickpeas for a full meal.

Servings

  • Makes 4 servings as a main dish or 6 servings as a side/appetizer.

Nutritional Info (per serving, approx.)

  • Calories: 360

  • Protein: 14 g

  • Carbohydrates: 38 g

  • Fat: 17 g

  • Fiber: 3 g

  • Sodium: 610 mg

(Values may vary based on ingredients and portion sizes.)

Benefits

  • Balanced meal – contains protein, carbs, and vegetables.

  • Spinach boost – rich in iron, vitamin C, and antioxidants.

  • Comfort food with freshness – cheesy pasta balanced by lemon and greens.

  • Versatile – works as a snack, appetizer, or main course.

Q & A

Q1: Can I make this ahead of time?
Yes, you can coat the tortellini earlier in the day and refrigerate until ready to fry. Fry just before serving for maximum crispiness.

Q2: What can I use instead of spinach?
Kale, arugula, or even sautéed zucchini work great.

Q3: Can I bake the tortellini instead of frying?
Yes! Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through, until golden and crisp.

Q4: Does it work with different tortellini flavors?
Absolutely. Try spinach & ricotta, mushroom, or chicken-filled tortellini for variation.

Q5: How do I make it gluten-free?
Use gluten-free breadcrumbs and gluten-free tortellini.

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