Lemony Cheese Tortelloni

Name: Lemony Cheese Tortelloni with Bacon, Peas, and Zucchini
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Zucchini; 9 ounce Cheese Tortelloni; 2 clove Garlic; 1 unit Lemon; 4 ounce Bacon; 6 ounce Peas; 4 tablespoon Sour Cream; 1 unit Chicken Stock Concentrate; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Bacon, Peas, and Zucchini

Recipe Development TeamPublished on August 12, 2019

4.3

(3.9K customers rated)

Get Free Steak + 10 Free Meals

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:

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 Time

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

9 ounce

Cheese Tortelloni

(Contains: Eggs, Milk, Wheat)

2 clove

Garlic

1 unit

Lemon

4 ounce

Bacon

6 ounce

Peas

4 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat30 g

Saturated Fat15 g

Carbohydrate71 g

Sugar13 g

Dietary Fiber12 g

Protein37 g

Cholesterol130 mg

Sodium940 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

•Large Pot

•Strainer

•Large Pan

•Paper Towel

•Zester

Instructions

Adjust rack to top position and heat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise, then slice crosswise into ⅓-inch-thick halfmoons. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Broil or bake until golden brown and tender, 7-10 minutes. TIP: Watch carefully to avoid burning.

Meanwhile, heat a large pan over medium-high heat. Add bacon and cook, flipping occasionally, until crispy, 6-10 minutes. (If bacon starts to brown too quickly, lower heat to medium.) Transfer to a paper-towel-lined plate. Reserve 1 TBSP bacon fat (2 TBSP for 4 servings). Once cool enough to handle, roughly chop bacon.

Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender, 4-5 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain. Meanwhile, mince garlic. Zest and quarter lemon.

Heat pot used for tortelloni over medium heat. Add reserved bacon fat, garlic, and peas. Cook, stirring, until garlic is fragrant and peas are warmed through, 30 seconds to 1 minute. Stir in stock concentrate and 2 TBSP reserved pasta cooking water (4 TBSP for 4 servings).

Add zucchini, tortelloni, sour cream, half the bacon, and 1 TBSP butter (2 TBSP for 4 servings) to pot; toss to combine. If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Turn off heat. Stir in a squeeze of lemon juice to taste. Season with salt and pepper.