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Italian Recipes
Lemon Tortellini Palermo

Lemon Tortellini Palermo

with Roasted Bell Pepper and Parmesan

calorie smart
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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...


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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

2 unit


1 unit


1 unit

Roma Tomato

2 tablespoon

Cream Cheese


9 ounce

Cheese Tortelloni

(ContainsMilk, Wheat, Eggs)

2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Instructionsarrow up iconarrow up icon
Roast Bell Pepper
Roast Bell Pepper

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.


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

Make Sauce
Make Sauce

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and 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; simmer until sauce has thickened, 3-4 minutes. Season with salt and pepper. Turn off heat.

Cook Tortelloni
Cook Tortelloni

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

Finish Pasta
Finish Pasta

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


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.