Serves 2

300g spinach and ricotta tortellini
60g butter
4 garlic cloves, crushed
Zest and juice of 1 lemon
Salt and black pepper
50g Parmesan, grated

1. 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.
2. Melt the butter in a large pan over a medium heat. Add the garlic and cook for 1-2 minutes.
3. Remove from the heat and stir in the lemon zest and juice. Season to taste. Stir in the tortellini and toss to coat.
4. 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