Mediterranean Tortellini
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Mediterranean Tortellini

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.

Tags:
Veggie
Allergens:
Egg
Milk
Wheat
Sulphites

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

350 g

Fresh Cheese Tortellini

(Contains Egg, Milk, Wheat)

200 g

Zucchini

56 g

Yellow Onion

160 g

Sweet Bell Pepper

¼ cup

Basil Pesto

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Mediterranean Spice Blend

(Contains Sulphites)

7 g

Basil

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories980 kcal
Fat49 g
Saturated Fat15 g
Carbohydrate106 g
Sugar12 g
Dietary Fiber7 g
Protein26 g
Cholesterol95 mg
Sodium1170 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
Colander

Instructions

Prep
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. While water comes to a boil, 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).

Roast veggies
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.

Cook tortellini
3

While veggies roast, 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.

Assemble pasta
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. Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper, to taste. Gently stir until well combined.

Finish and serve
5

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