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Mediterranean Tortellini

Mediterranean Tortellini

with Pesto Sauce and Roasted Veggies

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A feast for the eyes and the taste buds! This colourful confetti of roasted vegetables and cheese tortellini is sure to put you in a good mood.

Tags:Veggie
Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

200 g

Zucchini

56 g

Yellow Onion

160 g

Sweet Bell Pepper

¼ cup

Basil Pesto

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

7 g

Basil

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat49 g
Saturated Fat15 g
Carbohydrate106 g
Sugar12 g
Dietary Fiber7 g
Protein26 g
Cholesterol95 mg
Sodium1170 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

2

Add onions, zucchini, peppers, tomatoes, half the Mediterranean Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies soften, 14-15 min.

3

While veggies roast, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain tortellini.

4

Heat the same large pot over medium. When hot, add 2 tbsp butter (dbl for 4 ppl) and remaining Mediterranean Spice Blend. Swirl the pot until butter is melted and spices are toasted, 1 min. Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper, to taste. Gently stir until well combined.

5

Divide tortellini between bowls. Sprinkle with remaining Parmesan. Tear basil over top.