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Tuscan-Inspired Tortellini
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Tuscan-Inspired Tortellini

Tuscan-Inspired Tortellini

with Roasted Red Peppers

Sun-dried tomato pesto, fire-roasted red peppers and creamy Parmesan await with every bit of this Tuscan-inspired cheese tortellini. Get ready to be whisked away to Italy.

Tags:
Veggie
Quick
Allergens:
Egg
Milk
Wheat

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

170 mL

Roasted Peppers

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Baby Spinach

113 mL

Cream

(Contains Milk)

2 unit

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories970 kcal
Fat53 g
Saturated Fat25 g
Carbohydrate96 g
Sugar8 g
Dietary Fiber6 g
Protein25 g
Cholesterol155 mg
Sodium1280 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

Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander

Instructions

Prep
1

Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, drain roasted red peppers, then pat dry with paper towels. Cut into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop spinach.

Start sauce
2

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic and roasted red peppers. Cook, stirring occasionally, until fragrant, 2-3 min. Season with salt and pepper.

Cook tortellini
3

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

Finish sauce
4

Add sun-dried tomato pesto and cream to the pan with roasted red peppers. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper.

Finish tortellini
5

Add tortellini, spinach and reserved pasta water to the pan with sauce. Season with salt and pepper, then gently toss until spinach wilts, 1 min.

Finish and serve
6

Divide tortellini between plates. Sprinkle Parmesan over top.