Lemon Tortelloni Palermo
with Roasted Bell Pepper & Parmesan
- Eggs
- Milk
- Wheat
Tender tortelloni are pretty much great in any form, but they’re especially great when packed with pillowy ricotta cheese. Add tender roasted bell pepper slices and a squeeze of bright, tangy lemon juice to the mix and you’ve got yourself a pasta night for the books. This divine dish is taken to the next level with a creamy, Parmesan-spiked sauce and a sprinkle of scallion greens. Be still, our pasta-loving hearts...
Ingredients
¼ cup
Parmesan Cheese
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
2 tablespoon
Sour Cream
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
1 unit
Tomato
2 unit
Scallions
1 unit
Bell Pepper
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper; remove stem and seeds. Arrange, cut sides down, on a baking sheet; drizzle each half with olive oil and season with salt and pepper. • Roast on top rack until tender, 20-25 minutes.
• While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Add tomato; cook, stirring, until slightly softened, 2-3 minutes. • Add cream cheese and 1⁄3 cup water (½ cup for 4). Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.
• Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. • Reserve ½ cup pasta cooking water, then drain.
• Transfer roasted bell pepper to a cutting board; thinly slice. • Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan (save the rest for serving), 1 TBSP butter (2 TBSP for 4 servings), and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese has melted and pasta is coated, 30-60 seconds. • Stir in sliced bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.
• Divide tortelloni between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright, lemony taste and creamy sauce, though some found it too zesty or bland.
- Ease of prep: Quick and simple to make, though roasting the pepper took extra time for some.
- Suggestions: Consider adding protein like chicken or shrimp; some enjoyed extra veggies like spinach or peas 🍲.
- Portions: Several felt servings were small; adding a side salad or garlic bread helped round out the meal.
- Texture: The roasted peppers added nice depth, but a few found the pasta overcooked or sauce too thin.
Reviews from our home cooks
I really liked this recipe which is very fresh tasting and fulfilling. I did not add the roasted bell pepper, which made the recipe extra easy to prepare. The tortellini cooks really fast and the sauce is really easy to prepare. I plan to order it again. And, it's a great vegetarian choice.
Super easy. Roasted the bell pepper in the air fryer and after the tortelloni were done mixed up everything in the pot. Good stuff.
This was yummy. The lemon sauce and the cheese tortelloni were lovely. Had a side of focaccia and the meal was complete. Will order this again.
This was easy. I cut up the pepper and roasted it in the air fryer. Super easy. Then added it to the pot, after draining the tortellonis and making the sauce. Love the flavor, added a garlic clove too.
With the added lemon, this was just way too lemony. I don't know what was in the pesto, but it was already lemon-flavored; adding actual lemon just took it way too far over the top. I love the tortelloni themselves, and with a regular cream sauce or garlic or cheese they'd be great, or even regular non-lemon pesto. But lemon pesto *and* lemon was just too much, I couldn't taste anything else.
This is my favorite so far and that's not easy to decide!! All the food is so good but the roasted peppers and creamy sauce mixed with the tortellini was out of this world!
The tortellini were perfect and the recipe easy and delish. I took the advice and marinated the roasted peppers with garlic and olive oil which added a tasty punch.
Over the top delicious and easy. We added extra tortellini and extra red bell pepper to the recipe. Everyone loved this meal.
Best tortelloni dish thus far. Only negative is that the tomato was not fully ripe and the red bell pepper was already old in certain spots - had to cut parts out to eat around it.
I think the addition of red pepper flakes (optional) would be a good thing to add to this dish. The peppers add flavor, but not spice. There needs to be a bit of spice to cut through the lemon and pesto.
