Lemon Tortellini Palermo
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Lemon Tortellini Palermo

Lemon Tortellini Palermo

with Roasted Bell Pepper and Parmesan

Tender tortelloni are pretty much great in any form, but they’re especially great when packed with pillowy ricotta cheese. Add tender roasted bell pepper slices and a squeeze of bright, tangy lemon juice to the mix and you’ve got yourself a pasta night for the books. This divine dish is taken to the next level with a creamy, Parmesan-spiked sauce and a sprinkle of scallion greens. Be still, our pasta-loving hearts...

Tags:
Veggie
Allergens:
Milk
Eggs
Wheat

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

2 unit

Scallions

1 unit

Lemon

1 unit

Roma Tomato

2 tablespoon

Cream Cheese

(Contains Milk)

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat39 g
Saturated Fat21 g
Carbohydrate62 g
Sugar8 g
Dietary Fiber9 g
Protein25 g
Cholesterol125 mg
Sodium900 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

Baking Sheet
Medium Pot
Zester
Large Pan
Strainer

Instructions

Roast Bell Pepper
1

Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Roast until tender, 20-25 minutes.

Prep
2

Meanwhile, trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Dice tomato.

Make Sauce
3

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 30 seconds to 1 minute. Add tomato; cook, stirring, until slightly softened, 2-3 minutes. Add ½ cup water (¾ cup for 4) and cream cheese. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 3-4 minutes. Season with salt and pepper. Turn off heat.

Cook Tortelloni
4

Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.

Finish Pasta
5

Transfer roasted bell pepper to a cutting board; thinly slice. Heat pan with sauce over medium-low heat. Stir in cooked tortelloni, sour cream, half the Parmesan, 1 tsp lemon zest, juice from 1 lemon wedge, and 1 TBSP butter. (For 4, use 2 tsp lemon zest, 2 lemon wedges, and 2 TBSP butter.) Cook until cheese is melted and tortelloni is coated, 30 seconds to 1 minute. If needed, stir in a splash of reserved cooking water until pasta is coated in a creamy sauce.

Serve
6

Divide tortelloni between bowls and sprinkle with scallion greens, remaining Parmesan, and any remaining lemon zest if desired. Serve with remaining lemon wedges on the side.

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