Mediterranean Tortellini
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Mediterranean Tortellini

Mediterranean Tortellini

with Pesto Sauce and Roasted Veggies

A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables and cheese tortellini is sure to put you in a good mood.

Tags:
Veggie
Allergens:
Egg
Milk
Wheat
Soy
Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Fresh Cheese Tortellini

350 g

Fresh Cheese Tortellini

(Contains Egg, Milk, Wheat)

Zucchini

200 g

Zucchini

Red Onion, sliced

56 g

Red Onion, sliced

Sweet Bell Pepper

160 g

Sweet Bell Pepper

Basil Pesto

¼ cup

Basil Pesto

(Contains Milk, Soy)

Parmesan Cheese

¼ cup

Parmesan Cheese

(Contains Milk)

Basil

7 g

Basil

Mediterranean Spice Blend

1 tbsp

Mediterranean Spice Blend

(Contains Sulphites)

Not included in your delivery

Unsalted Butter*

1 tbsp

Unsalted Butter*

(Contains Milk)

Oil*

2 tbsp

Oil*

Salt and Pepper*

¼ tsp

Salt and Pepper*

Salt*

2 tsp

Salt*

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Nutrition Values

Energy (kJ)3891 kJ
Calories930 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber6 g
Protein26 g
Cholesterol85 mg
Sodium1200 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
Measuring Cups
Measuring Spoons
Baking Sheet
Strainer

Cooking Steps

PREP
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Bring 10 cups water and 2 tsp salt to a boil in a large pot (use same for 4 ppl). Core, then cut peppers into 1/2-inch pieces. Cut zucchini into 1/2-inch thick half-moons.

ROAST VEGGIES
2

Toss onions, zucchini, peppers and half the Mediterranean Spice blend with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 14-15 min.

COOK TORTELLINI
3

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

ASSEMBLE PASTA
4

Heat the same large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and remaining Mediterranean spice blend. Swirl the pan to melt butter and toast spices, 1 min. Remove the pan from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Toss until well combined. Season with salt and pepper.

FINISH AND SERVE
5

Divide tortellini and roasted veggies between bowls. Tear over basil leaves and sprinkle over remaining Parmesan.

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