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Tortelloni Toscana

Tortelloni Toscana

with Zucchini Ribbons, Peas & Parmesan

Tender tortelloni are pretty much great in any form, but they’re especially great when tossed with zucchini ribbons and green peas. Add a sprinkle of lemon zest and a squeeze of fresh lemon juice to the mix, and you’ve got yourself a pasta dish for the books. This divine dish is taken to the next level with a rich, silky sauce of Parmesan, garlic, butter, and crème fraîche. Be still, our pasta-loving hearts.

Tags:
Veggie
Lightning Prep
Calorie Smart
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 Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 clove

Garlic

1 unit

Lemon

1 unit

Zucchini

9 ounce

Cheese Tortelloni

(Contains: Eggs, Milk, Wheat)

2 tablespoon

Cream Cheese

(Contains: Milk)

2 tablespoon

Crème Fraîche

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

4 ounce

Peas

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat36 g
Saturated Fat22 g
Carbohydrate69 g
Sugar10 g
Dietary Fiber11 g
Protein25 g
Cholesterol130 mg
Sodium920 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

Medium Pot
Peeler
Zester
Strainer

Instructions

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Peel and mince or grate garlic. Zest and quarter lemon. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core.

Cook Tortelloni
2

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for the next step.

Make Sauce
3

• Heat pot used for tortelloni over medium-high heat; add 2 TBSP butter (4 TBSP for 4 servings) and garlic. Cook, stirring, until fragrant, 30 seconds. • Stir in ¼ cup reserved pasta cooking water (1⁄3 cup for 4), cream cheese, crème fraîche, and Parmesan until combined and creamy. Simmer until thickened, 1-2 minutes. Season generously with salt and pepper.

Toss Pasta
4

• Add tortelloni, zucchini ribbons, lemon zest, peas, and a squeeze of lemon juice to pot with sauce. Season with salt and pepper. Cook, stirring, until everything is thoroughly coated and zucchini ribbons are tender, 2-3 minutes. If necessary, add a few splashes of reserved pasta cooking water. • Taste and season with salt and pepper. • Divide between bowls. Serve with remaining lemon wedges on the side.

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