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Lemony Cheese Tortelloni

Lemony Cheese Tortelloni

with Bacon, Peas, and Zucchini

calorie smart
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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.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

9 ounce

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

2 clove

Garlic

1 unit

Lemon

4 ounce

Bacon

6 ounce

Peas

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chicken Stock Concentrate

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)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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Strainer
Large Pan
Paper Towel
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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.

6

Divide pasta between bowls. Sprinkle with remaining bacon and as much lemon zest as you like. Serve with remaining lemon wedges on the side.