Creamy Tortelloni Limone
with Spinach & Parmesan
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
5 ounce
Spinach
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lemon.
• 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.
• 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.
• Divide pasta between bowls. Sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.
