Tortelloni Toscana

Name: Tortelloni Toscana with Zucchini Ribbons, Peas & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 clove Garlic; 1 unit Lemon; 1 unit Zucchini; 9 ounce Cheese Tortelloni; 2 tablespoon Cream Cheese; 2 tablespoon Crème Fraîche; ¼ cup Parmesan Cheese; 4 ounce Peas; 2 tablespoon Butter; Salt; Pepper

with Zucchini Ribbons, Peas & Parmesan

Recipe Development TeamPublished on September 14, 2020

4.2

(3.1K customers rated)

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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

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

• 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.

• 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.

• 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.

• 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.