Mediterranean Tortellini
with Pesto Sauce and Roasted Summer Veggies
A feast for the eyes and the tastebuds, this colourful confetti of summer vegetables and cheese tortellini is sure to put you in a good mood!
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.
Ingredients
350 g
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
400 g
Zucchini
56 g
Yellow Onion
160 g
Sweet Bell Pepper
½ cup
Basil Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
7 g
Basil
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Halve zucchini lengthwise, then cut zucchini into 1/2-inch thick half-moons.
Add onions, zucchini, peppers, half the Mediterranean Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until softened, 14-15 min.
Meanwhile, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain tortellini and set aside.
Heat the same large pot(from step 1) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) and remaining Mediterranean Spice Blend. Swirl the pot to melt butter, 1 min. Once butter has melted, add spinach and stir until wilted, 1-2 min. Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper. Toss until well combined.
Divide tortellini and roasted veggies between bowls. Sprinkle with remaining Parmesan. Tear basil over top.
