Lemon Broccoli Tortellini

By Maria Lichty

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Quick Summary

Lemon Broccoli Tortellini Recipe – cheese tortellini recipe with roasted broccoli, spinach, lemon, and parmesan cheese. This easy pasta dish is a favorite weeknight dinner.

Tortellini Recipe made with lemon and roasted broccoli

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How do you get your kids to eat broccoli? You make them Lemon Broccoli Tortellini. It’s that simple.

Our boys go back and forth when it comes to broccoli and I never know what nights will be a broccoli win. I do know that when I serve them this Lemon Broccoli Tortellini recipe there is never a complaint and they clean their plates.

This tortellini recipe is magic, at least I consider it magic, mom magic. Any night our boys eat their vegetables, clean their plate, and don’t complain is a magical night and a huge mom win!

Tortellini with roasted broccoli in aa bowl

Roasted Broccoli

For this tortellini recipe, I roast the broccoli which brings out the BEST flavor. Roasted broccoli is my all-time favorite vegetable. If you haven’t tried roasted broccoli you are really missing out, but don’t worry, you won’t be missing out for long because you are going to make this recipe and fall sooooo in love!

The roasted lemon broccoli gets tossed into buttery, garlicky cheese tortellini. I also add in some spinach because the boys never notice and two green vegetables in one dinner is a major victory!

Cheese Tortellini Recipe with lemon roasted broccoli and parmesan cheese

Favorite Tortellini Recipe

The broccoli and tortellini are bursting with a nice and light lemon flavor. To finish off the dish, I sprinkle freshly grated Parmesan cheese over the top. This easy tortellini recipe is one of my favorites. It’s always a dinner winner at our house and I think you will like it too.

I serve it as a main dish, usually with a green salad or fruit salad on the side. You could also serve this pasta dish as a side with chicken, fish, or steak. It is also a favorite at potlucks and dinner parties. Everyone loves this cheesy pasta dish!

How to Store

The tortellini will keep in the refrigerator for up to 3 days. After reheating, drizzle a little olive oil and fresh lemon juice over the top and toss to freshen it up. You can also garnish it with additional Parmesan cheese.

And I think it is good cold, right from the refrigerator too. It tastes more like a cold pasta salad.

More Tortellini Recipes

Easy Lemon Broccoli Tortellini with parmesan cheese in bowl
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Tortellini recipes with spinach and lemon broccoli

Lemon Broccoli Tortellini

This easy and cheesy pasta dish is bursting with lemon and roasted broccoli. It is great served as a side dish or main dish.
4.74 from 26 votes


For the Roasted Broccoli:

For the Tortellini:

  • 1 pound cheese tortellini, refrigerated or frozen
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced shallot
  • 2 cloves garlic, minced
  • Dash of crushed red pepper
  • 3 cups packed fresh spinach
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste


  • Preheat the oven to 400 degrees F. Place the broccoli pieces on a large baking sheet. Drizzle with olive oil and lemon juice. Add the garlic and toss broccoli until well coated. Season with salt and pepper, to taste. Place baking sheet in the oven and roast for 20-25 minutes, stirring once. Remove broccoli when it is crisp and slightly charred. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When cooked, drain, but reserve ½ cup of the pasta water. Set the water and tortellini aside.
  • Put the pot back on the stove and melt the butter over medium heat. Add the shallot, garlic, crushed red pepper, and spinach and cook until spinach is wilted, about 3 minutes. Add the lemon zest and stir.
  • Turn the heat to low and add the cooked tortellini and roasted broccoli to the pot. Stir in the reserved pasta water and lemon juice. Cook on low until tortellini is warm, about two minutes. Sprinkle Parmesan cheese over the tortellini and season with salt and pepper, to taste. Serve warm.


The tortellini will keep in the refrigerator for up to 3 days. After reheating, drizzle a little olive oil and fresh lemon juice over the top and toss to freshen it up. You can also garnish it with additional Parmesan cheese.


Calories: 388kcal, Carbohydrates: 42g, Protein: 18g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 51mg, Sodium: 506mg, Potassium: 452mg, Fiber: 6g, Sugar: 4g, Vitamin A: 2360IU, Vitamin C: 106.9mg, Calcium: 273mg, Iron: 3.2mg
Keywords tortellini

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.74 from 26 votes (14 ratings without comment)

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    1. 5 stars
      This recipe was amazing!!
      Love all the garlic and the freshness of lemon.❤️

  1. This looks amazing! I have always loved broccoli and roasting it brings it to a whole new level. Oddly enough my lil sister will only eat broccoli raw. 

  2. What kind of Tortellini do you like? I’ve tried a couple of refrigerated and dry and haven’t found any that I love. Most of them have a strange aftertaste to me with the cheese.

    Look forward to trying it with your favorite tortellini :)!

  3. I LOVE ROASTED BROCCOLI WITH LEMON!!! So good. This recipe looks great and I’ll be trying it!

  4. 5 stars
    This was delicious! I didn’t have spinach so I left that out this time. A great Meatless Monday meal!

  5. 5 stars
    Super yummy! We always make it as is, EXCEPT add some chicken or shrimp from time to time. It’s definitely a staple in our dinner rotation.

  6. Got my grocery list going for tomorrow,
    Making this, have never roasted broccoli, I usually steam & that is boring.

  7. 5 stars
    Oh boy, was this combo great! Love it! Crispy Bacon would be a lovely addition to sprinkle as you plate it up.

  8. 5 stars
    Delish! Followed the recipe but since I just got the email with the recipe today, I had no tortellini! So I used Banza Chickpea Shells. The recipe was very good and since my husband is vegan we used vegan parm. Even though the shells were very good I can see how the tortellini would even be better!

  9. 1 star
    We are experienced cooks and routinely try new recipes. It’s very rare we encounter a recipe that can’t be salvaged with increasing an ingredient or adding something. I couldn’t save this recipe – even after adding triple the cheese, triple the shallot, triple the garlic, and probably 6 times the red pepper, this was the blandest, most tasteless dish I have ever made. The ratios are also extremely off.
    After following the recipe exactly, it was about 75% vegetable and 25% pasta, making it very hard to argue for using it as a main dish (which was our plan). We make other broccoli, cheese, and lemon dishes which are lovely, but we will not be making this again.

  10. Maria thank you for these wonderful and delicious recipes. I also enjoy cooking and baking. I come from Sweden and now live in the mountains of Colorado. It has been difficult to be successful baking Swedish Cardamom and Safrans bread here believe it’s due to our high elevation. Sadly I lost my beloved husband a few months ago and now trying to cook for one is not as much fun due to so much food left over. Oh well, thank you for your delicious recipes. Merit

    1. I am so sorry for your loss. Sending my best. I hope some of our recipes bring you some joy. Take care!

  11. I have made and loved so many of your recipes Maria, but this was not our favorite. We ate it but I wouldn’t make it again. Too lemony I think for my tastes and just didn’t work for us. Sorry!

  12. I air fried the broccoli and used a roux to make a lemon cream sauce. It was delish! Thanks for a wonderful and easy recipe

  13. 5 stars
    Such a great base recipe! I made it for dinner tonight and it was a hit. I did take out the lemon zest since my kids don’t like it but I added additional lemon to the adults bowls. I also added caramelized mushrooms and onions (instead of shallots) and cooked them in a little olive oil instead of the butter, I also added the spinach to this after they were almost done. Then I doubled the butter and browned it before adding everything else together. Turned out awesome!