HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Tortelloni Palermo
Lemon Tortelloni Palermo

Lemon Tortelloni Palermo

with Roasted Bell Pepper & Parmesan

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

1 unit

Bell Pepper

2 unit


1 unit


1 unit

Roma Tomato

2 tablespoon

Cream Cheese


2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Fat40 g
Saturated Fat22 g
Carbohydrate66 g
Sugar15 g
Dietary Fiber8 g
Protein22 g
Cholesterol160 mg
Sodium1140 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper; remove stem and seeds. Arrange, cut sides down, on a baking sheet; drizzle each half with olive oil and season with salt and pepper. • Roast on top rack until tender, 20-25 minutes.


• While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.


• 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 cream cheese and 1⁄3 cup water (½ cup for 4). 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.


• 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.


• Transfer roasted bell pepper to a cutting board; thinly slice. • Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan (save the rest for serving), 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 pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.


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