- 1 pound store-bought cheese tortellini, cooked, plus 1/2 cup reserved pasta water
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 2 cups chopped tomatoes
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped chives
In pot, simmer pasta, cream and zest, stirring. Off heat, stir in tomatoes, cheese and chives. Toss, adding pasta water as needed to thin the sauce.