One-Pot Cheese Tortelloni

Name: One-Pot Cheese Tortelloni with Kale and Heirloom Grape Tomatoes
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Kale; 4 ounce Heirloom Grape Tomatoes; 2 clove Garlic; 1 unit Lemon; 9 ounce Cheese Tortelloni; 1 teaspoon Chili Flakes; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Kale and Heirloom Grape Tomatoes

Recipe Development TeamPublished on June 05, 2018

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(521 customers rated)

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To paraphrase a certain pop legend, “If you like it then you should put a ring on it.” Well, we’ve put rings all over our true love, kale. They may be tortelloni rings, but hey, it’s OK because when it comes to deliciousness, they’re about as precious as can be. We’ve also invited all of our favorite pals to be in the wedding party, like heirloom grape tomatoes, zesty lemon, and Parmesan cheese.

Tags:

Spicy

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 Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

4 ounce

Heirloom Grape Tomatoes

2 clove

Garlic

1 unit

Lemon

9 ounce

Cheese Tortelloni

(Contains: Eggs, Milk, Wheat)

1 teaspoon

Chili Flakes

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2594 kJ

Calories620 kcal

Fat32 g

Saturated Fat17 g

Carbohydrate62 g

Sugar4 g

Dietary Fiber6 g

Protein25 g

Cholesterol110 mg

Sodium740 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

•Large Pot

•Zester

•Strainer

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Remove large ribs and stems from kale; tear or chop leaves into 1-inch pieces. Halve tomatoes lengthwise. Mince or grate garlic. Zest 1 tsp zest from lemon, then cut into quarters.

Once water boils, add tortelloni to pot. Cook, stirring occasionally, until tender, 3-5 minutes. Reserve ½ cup cooking water, then drain.

After draining tortelloni, heat a large drizzle of olive oil in same pot over medium-high heat. Add kale and cook, tossing, until tender, 3-4 minutes (TIP: Add a splash of water if leaves won’t soften.) Season with salt and pepper.

Add tomatoes, garlic, and chili flakes to pot with kale. (TIP: Add the chili flakes to taste—start with a pinch and go up from there). Cook, tossing, until fragrant, 1-2 minutes. Season with salt and pepper.

Add tortelloni, 2 TBSP reserved cooking water, and 2 TBSP butter to pot with veggies and toss to combine. Stir in a squeeze or two of lemon. Season with salt and pepper.

Divide pasta between bowls. Sprinkle with Parmesan, lemon zest, and any remaining chili flakes, to taste. Serve with remaining lemon quarters for squeezing over.