Lemon Tortelloni Palermo

Name: Lemon Tortelloni Palermo with Roasted Bell Pepper & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 9 ounce Cheese Tortelloni; 1 unit Bell Pepper; 2 unit Scallions; 1 unit Lemon; 1 unit Roma Tomato; 2 tablespoon Cream Cheese; 2 tablespoon Sour Cream; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Roasted Bell Pepper & Parmesan

Recipe Development TeamPublished on January 26, 2022

4.4

(46K)

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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...

Tags:

Veggie

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

9 ounce

Cheese Tortelloni

(Contains: Eggs, Milk, Wheat)

1 unit

Bell Pepper

2 unit

Scallions

1 unit

Lemon

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

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Baking Sheet

•Medium Pot

•Zester

•Large Pan

•Strainer

Instructions

• 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.