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Mediterranean Tortellini

Mediterranean Tortellini

with Pesto Sauce and Roasted Summer Veggies

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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!

Tags:VeggieQuick Prep

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Fresh Cheese Tortellini

(ContainsEgg, Milk, Gluten)

400 g


56 g

Yellow Onion

160 g

Sweet Bell Pepper

½ cup

Basil Pesto


¼ cup

Parmesan Cheese, shredded


56 g

Baby Spinach

1 tbsp

Mediterranean Spice Blend


7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


½ tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1070 kcal
Fat56 g
Saturated Fat12 g
Carbohydrate111 g
Sugar13 g
Dietary Fiber8 g
Protein29 g
Cholesterol80 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Instructionsarrow up iconarrow up icon
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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. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Halve zucchini lengthwise, then cut zucchini into 1/2-inch thick half-moons.


Add onions, zucchini, peppers, half the Mediterranean Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until softened, 14-15 min.


Meanwhile, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain tortellini and set aside.


Heat the same large pot(from step 1) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) and remaining Mediterranean Spice Blend. Swirl the pot to melt butter, 1 min. Once butter has melted, add spinach and stir until wilted, 1-2 min. Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper. Toss until well combined.


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