with Blistered Tomatoes and Spinach
Featuring creamy sun-dried tomato pesto sauce, baby tomatoes and Parmesan, this dish combines summery flavours with the wintery comforts of hearty pasta for the best of all seasons. Ingredients: Yellow potato • Ground turkey • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Red onion • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Cheese Tortellini
350 g
Sun-Dried Tomato Pesto
0.25 cup
Shallot
1 unit(s)
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Baby Tomatoes
113 g
Cream Cheese
1 unit(s)
Garlic, cloves
2 unit(s)
Mild Italian Sausage, uncased
250 g
Salt
0.25 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, peel, then thinly slice shallot.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add tortellini to the boiling water. Cook 2-3 min, stirring occasionally, until tender.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Drain and return tortellini to the same pot, off heat.
- Meanwhile, prick tomatoes with a fork.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains** Season with salt and pepper. Transfer to a plate, then cover to keep warm.
- To the same pan, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook 4-5 min, stirring occasionally, until blistered.
- Reduce heat to medium.
- Add shallots and garlic. Cook 2-3 min, stirring constantly, until softened. Season with salt and pepper.
- Add cream cheese to the pan with veggies. Cook 1-2 min, stirring often, until melted.
- Add pesto, reserved pasta water, spinach, sausage and half the Parmesan. Cook 2-3 min, stirring often, until sauce thickens slightly and spinach wilts.
- Remove from heat.
- Season with salt and pepper.
- Add sauce to the pot with tortellini. Stir 1-2 min, until combined.
- Season with salt and pepper.
- Divide tortellini between bowls.
- Sprinkle remaining Parmesan over top.
If you've opted to add sausage, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm. Reuse the same pan in step 3.
Add sausage to sauce along with pesto.
1030
kcal
Calories
50
g
Fat
20
g
Saturated Fat
99
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
48
g
Protein
180
mg
Cholesterol
1940
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
with Blistered Tomatoes and Spinach
with Blistered Tomatoes and Spinach
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