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Creamy Tortelloni Limone

Creamy Tortelloni Limone

with Spinach & Parmesan

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Little tortellini are a stuffed pasta fave. And perhaps the only thing better than tortellini is BIGGER tortellini... aka tortelloni. These pillowy stuffed pasta pockets are made with a tender dough and their larger size means even more of that delicious cheese filling. Here we combine tortelloni with spinach in a lemony cream sauce. The result is a quick meal that’s oh-so comforting yet still feels light. It’s pasta-bly the easiest, most satisfying dish ever!

Tags:Easy PrepVeggie
Allergens:EggsMilkWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

4 ounce

Cream Sauce Base

(ContainsMilk)

1 teaspoon

Garlic Powder

5 ounce

Spinach

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories670 kcal
Fat40 g
Saturated Fat24 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber8 g
Protein22 g
Cholesterol180 mg
Sodium1420 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
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lemon.

2

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. • Reserve ¼ cup pasta cooking water, then drain.

3

• While pasta cooks, heat cream sauce base, juice from half the lemon (whole lemon for 4 servings), and garlic powder in a large pan over medium-high heat. Bring to a simmer, then stir in spinach; cook until slightly wilted, 30-60 seconds. Remove pan from heat. • Add drained tortelloni, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) to pan with sauce; toss to coat. (TIP: If needed, stir in pasta cooking water 1 tablespoon at a time until pasta is coated in creamy sauce.) Taste and season with salt and pepper.

4

• Divide pasta between bowls. Sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.