Lemony Cheese Tortelloni

Lemony Cheese Tortelloni

with Pancetta, Peas, and Zucchini

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Rated 3.4 / 4out of 4253 ratings
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Here’s some cheesy, creamy pasta-night bliss for you: these tender tortelloni are coated in a rich combination of sour cream, butter, and lemon. It’s the sort of sauce that sticks to your spoon, encouraging you to lick off every drop of deliciousness. To round things out, we’re also tossing in juicy broiled zucchini slices and crisp pancetta (those are bacon bits with Italian-style flair).

Allergens:WheatEggsMilk

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

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

1 unit

Zucchini

9 ounce

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

2 clove

Garlic

1 unit

Lemon

4 ounce

Pancetta

4 ounce

Peas

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat42 g
Saturated Fat21 g
Carbohydrate69 g
Sugar9 g
Dietary Fiber7 g
Protein31 g
Cholesterol140 mg
Sodium1460 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Strainer
Zester
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Halve zucchini lengthwise, then slice crosswise into ⅓-inch-thick half-moons. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Cook Zucchini and Tortelloni
Cook Zucchini and Tortelloni
2

Place zucchini under broiler and broil until golden brown, about 10 minutes. (TIP: Check frequently to make sure zucchini don’t burn, especially after the first 5 minutes.) Meanwhile, once water in pot is boiling, add tortelloni. Cook, stirring occasionally, until tender, 4-5 minutes. Drain.

Prep
Prep
3

Meanwhile, mince garlic. Zest lemon, then cut into wedges.

Cook Pancetta and Peas
Cook Pancetta and Peas
4

After draining tortelloni, heat same pot over medium-high heat. Add pancetta and cook, tossing, until browned and crisp, about 5 minutes. Carefully pour out and discard any excess grease. Add garlic and peas. Cook, tossing, until garlic is fragrant and peas are warmed through, about 1 minute.

Toss Tortelloni
Toss Tortelloni
5

Add zucchini, tortelloni, sour cream, and 1 TBSP butter to pot and toss to combine. Stir in a squeeze or two of lemon (to taste). Season with salt and pepper.

Finish and Serve
Finish and Serve
6

Divide tortelloni mixture between bowls. Sprinkle with a pinch of lemon zest. Serve with remaining lemon wedges on the side for squeezing over.