Mediterranean Tortellini
with Pesto Sauce and Roasted Summer Veggies
A feast for the eyes and the tastebuds, this colourful confetti of summer vegetables and cheese tortellini is sure to put you in a good mood!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Fresh Cheese Tortellini
(Contains: Egg, Milk, Wheat)
200 g
Zucchini
56 g
Onion, sliced
160 g
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains: Milk, Soy)
¼ cup
Parmesan Cheese
(Contains: Milk)
56 g
Baby Spinach
1 tbsp
Mediterranean Spice Blend
(Contains: Sulphites)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Bring 10 cups water and 2 tsp salt to a boil in a large pot. Core, then cut peppers into 1/2-inch pieces. Cut zucchini into 1/2-inch thick half-moons.
Toss onions, zucchini, peppers and half the Mediterranean Spice blend with 1 tbsp oil on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 14-15 min.
While veggies roast, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and set aside.
Heat the same large pot over medium heat. When hot, add 2 tbsp butter and remaining Mediterranean Spice Blend. Swirl the pan to melt butter, 1 min. Once butter has melted add the spinach and stir together until spinach wilts, 1-2 min.Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Toss until well combined. Season with salt and pepper.
Divide tortellini and roasted veggies between bowls. Sprinkle over remaining Parmesan.
