Garlic Butter Cheese Tortellini

Name: Garlic Butter Cheese Tortellini with Spinach Salad
Total time: 35 min
Yield: 2
Cuisine: Canadienne
Ingredients: 350 g Tortellinis au fromage; 1 pièce(s) Ail, bulbe; 7 g Ciboulette; ¼ tasse(s) Parmesan, râpé grossièrement; ¼ tasse(s) Mozzarella, râpée; 56 g Jeunes épinards; 1 cs Vinaigre de vin blanc; 113 g Petites tomates; 30 g Câpres; 113 g Oignon, haché; 1 pièce(s) Crème sure; 2 cs Beurre non salé*; 2 cc Sel*; 1 cs Huile*; ¼ cc Sel et Poivre*

with Spinach Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Inspired by our favourite side "garlic bread," garlic buttered tortellini is a pasta dinner you didn't know you needed! The secret is roasting the head of garlic for a savoury sticky caramelized flavour.

étiquettes:

Végétarien

Allergènes:

Oeuf

•Lait

•Blé

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

350 g

Tortellinis au fromage

(Contient: Oeuf, Lait, Blé)

1 pièce(s)

Ail, bulbe

7 g

Ciboulette

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient: Lait)

¼ tasse(s)

Mozzarella, râpée

56 g

Jeunes épinards

1 cs

Vinaigre de vin blanc

(Contient: Sulfites)

113 g

Petites tomates

30 g

Câpres

(Peut contenir: Lait, Sulfites, Noix, Blé, Oeuf, Poisson)

113 g

Oignon, haché

1 pièce(s)

Crème sure

Pas inclus dans votre livraison

2 cs

Beurre non salé*

2 cc

Sel*

1 cs

Huile*

¼ cc

Sel et Poivre*

Informations nutritionnelles

Énergie (kcal)770 kcal

Graisses31 g

dont saturés13 g

Glucides98 g

dont sucres9 g

Fibres7 g

Protéines27 g

Cholestérol95 mg

Sel3560 mg

Gras Trans1 g

Potassium850 mg

Calcium300 mg

Fer3.5 mg

Ustensiles

•Plaque de cuisson

•Papier aluminium

•Cuillères à mesurer

•Verre doseur

•Grand bol

•Fouet

•Passoire

•Grande poêle antiadhésive

Instructions

Cut the head of garlic in half width-wise. Drizzle each cut half with 1/2 tbsp oil, then season with salt. Loosely wrap each half in foil keeping the cut side up. Transfer the garlic to a baking sheet. Roast in the middle of the oven until golden and tender, 15-18 min. When garlic is done, let cool slightly 1-2 min. Using a spoon scope out the roasted garlic from the bulb.

While the garlic roasts, add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Thinly slice the chives. Halve the tomatoes.

Whisk together the capers, vinegar and 2 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add the tomatoes and toss to coat. Set aside.

Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside off heat.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl) then the onions. Cook, stirring often until softened, 2-3 min. Add reserved pasta water and sour cream to the pan. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, roasted garlic, mozzarella and half the Parmesan. Remove from heat and stir together until coated.

Add the spinach to the large bowl with the marinated tomatoes. Toss to combine. Divide pasta between plates. Sprinkle the chives and remaining Parmesan over top. Serve with the salad on the side.