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In a large pot of boiling water, add 1/2 Tablespoon of salt and start cooking the tortellini.
In another skillet over medium heat. Add the olive oil and start sautéing the garlic and tomatoes for 1 minute.
Then add in the lemon zest and half of the fresh herbs. Sauté them for another minute.
Remove the tortellini from the boiling water and reserve a cup of that cooking water, set it aside.
Toss the tortellini with the garlic tomato mixture and add in 1/4 cup of the pasta cooking water. Lower the heat so that the water is simmering, but not boiling vigorously.
Season the pasta with a pinch of salt and pepper.
Add in a few crumbles of feta (about half the amount) and gently toss the pasta together.
If you feel the pasta is dry, keep adding the pasta cooking water 1/4 cup at a time and allow it to cook over low heat to thicken up.
The sauce should be ready in no longer than 3 minutes, and the pasta should be fully cooked.
At that point, turn off the heat, sprinkle the remaining extra herbs, lemon juice and feta cheese on the top and serve.