1. Bring a large pot of salted water to a boil. Add tortellini and cook, stirring occasionally, until pasta is tender, about 3 minutes. Drain and set aside.
2. Whisk together sour cream, water, and 1/4 teaspoon salt in a large saucepan. Stir in spinach and artichokes and cook over medium until mixture is hot, 3 to 5 minutes.
3. Remove saucepan from heat and stir in cooked tortellini, cheese, and lemon zest and juice; season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, May - June 2017