300g spinach and ricotta tortellini
4 garlic cloves, crushed
Zest and juice of 1 lemon
Salt and black pepper
50g Parmesan, grated
- Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. Drain and set aside.
- Melt the butter in a large pan over a medium heat. Add the garlic and cook for 1-2 minutes.
- Remove from the heat and stir in the lemon zest and juice. Season to taste. Stir in the tortellini and toss to coat.
- Divide between two bowls and sprinkle with the Parmesan, to serve.
Per serving: 589kcals, 38g fat (22.8g saturated), 42.2g carbs (2.5g sugars), 19.3g protein, 4.7g fibre, 0.478g sodium