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Mediterranean Tortellini and Shrimp

Mediterranean Tortellini and Shrimp

with Pesto Sauce and Roasted Veggies

Custom recipe
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This colourful confetti of roasted vegetables, shrimp and cheese tortellini is a feast for the eyes and the taste buds. This meal is sure to put you in a good mood.

Tags:Veggie
Allergens:EggMilkGlutenSulphitesShrimp/Crevettes

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, Milk, Gluten)

200 g

Zucchini

56 g

Yellow Onion

160 g

Sweet Bell Pepper

¼ cup

Basil Pesto

(ContainsMilk)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites)

7 g

Basil

113 g

Baby Tomatoes

285 g

Shrimp

(ContainsShrimp/Crevettes)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories975 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate105 g
Sugar13 g
Dietary Fiber8 g
Protein44 g
Cholesterol267 mg
Sodium1985 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.
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. Meanwhile, 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).Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

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

Meanwhile, 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. Add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 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. Stir gently until well-combined.

5

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