Tortellini with Green Beans and Lemon

Honey-Thyme Roasted Carrots


  • 1 (19-oz) pkg frozen cheese tortellini
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 1 lb green beans, trimmed and cut into 1-inch pieces
  • 1 (12-oz) pkg frozen green peas
  • 3 cloves garlic, minced
  • 2 Tbsp chopped fresh dill
  • 1 tsp lemon zest
  • 3 Tbsp fresh lemon juice
  • ¾ cup shredded Parmesan cheese


  1. Cook pasta according to package directions; drain, reserving 1 cup pasta water.
  2. Meanwhile, melt butter with oil in a large skillet over medium heat. Add green beans and peas; cook, stirring often, 6 minutes. Add garlic, and cook, stirring often, 1 minute.
  3. Add dill, lemon zest, and lemon juice. Add pasta, cheese, and enough pasta water to make a thin sauce. Season with salt and pepper to taste.

Side Dish Ingredients

  • 8 carrots, cut into 3-inch pieces
  • 3 Tbsp olive oil
  • 2 Tbsp honey
  • 1 tsp dried thyme

Side Dish Instructions

  1. Preheat oven to 425°F. Toss together carrots, oil, honey, thyme, and salt and pepper to taste on a rimmed baking sheet.
  2. Bake 25 minutes or until browned and tender.

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