Lemon Tortellini Palermo
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Lemon Tortellini Palermo

Lemon Tortellini Palermo

with Roasted Bell Pepper & 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...


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

Total Time30 minutes
Prep Time


serving amount

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

1 unit

Bell Pepper

2 unit


1 unit


1 unit

Roma Tomato

2 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat37 g
Saturated Fat20 g
Carbohydrate66 g
Sugar8 g
Dietary Fiber9 g
Protein24 g
Cholesterol120 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.


Baking Sheet
Medium Pot
Large Pan


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 each half with olive oil and season with salt and pepper. Arrange cut sides down. Roast until tender, 20-25 minutes.


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

Make Sauce

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. Add tomato; cook, stirring, until slightly softened, 2-3 minutes. Add ⅓ cup water (½ cup for 4) and cream cheese. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.

Cook Tortelloni

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

Transfer 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 TBSP butter (2 TBSP for 4 servings), and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese has melted and pasta is coated, 30-60 seconds. Stir in sliced bell pepper. If needed, stir in reserved cooking water a splash at a time until pasta is coated in a creamy sauce.


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

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