Mediterranean Tortellini
with Pesto Sauce and Roasted Veggies
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
350 g
Tortellinis au fromage
(Contient Blé, Oeuf, Lait Peut contenir Blé, Oeuf, Poisson, Lait, Moutarde, Soya, Sulfites)
1 pièce(s)
Courgette
1 pièce(s)
Oignon jaune
1 pièce(s)
Poivron
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Noix, Blé, Lait, Soya, Sulfites, Oeuf, Poisson)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites Peut contenir Blé, Arachides, Moutarde, Noix, Triticale, Lait, Sésame, Sulfites, Soya)
113 g
Petites tomates
2 pièce(s)
Poitrines de poulet
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
- 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).
- Prick tomatoes with a fork.
- Add onions, zucchini, peppers, tomatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven until veggies soften, 12-14 min.
- Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (3/4 cup) pasta water, then drain tortellini.
- Heat the same large pot over medium.
- When hot, add 2 tbsp (4 tbsp) butter and remaining Zesty Garlic Blend. Swirl the pot until butter is melted and spices are toasted, 1 min.
- Remove 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.
- Divide tortellini between bowls.
- Sprinkle with remaining Parmesan.