Olive Oil Lemon Ricotta Tortellini
Zest-ify your favorite plant-based pasta dish by combining Kite Hill almond milk ricotta-filled tortellini with olive oil and lemon. Kite Hill ricotta tortellini isn’t just any filled pasta—it’s a filled pasta that’s looking out for your dairy-free needs and satisfies your taste buds at the same time! Feel free to get creative with additional toppings or add more lemon or salt to build your perfect meal.
1 package Kite Hill Ricotta Tortellini
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 tablespoons lemon juice
2 teaspoons lemon zest
1/4 teaspoon salt
Red pepper flakes
Boil water and cook tortellini following package directions.
While water is boiling, get all ingredients ready. Place olive oil in a small sauce pan and heat over medium-low. Once hot, add garlic and cook for 1-2 minutes, stirring constantly, until fragrant and just starting to lightly brown. (If your garlic burns, start over.) Pour into a bowl. Add lemon juice, zest, and salt.
Once tortellini is cooked and drained, place in a large serving bowl. Pour warm olive oil sauce overtop and very lightly toss to keep tortellini intact. Taste and add more lemon juice or salt if desired.
Top with red pepper flakes, chopped parsley, and additional lemon zest if desired.
This recipe is a great starting point, but add additional toppings or more lemon/salt to your liking.
This recipe uses:
Tortellini with Almond Milk Ricotta Alternative