with Blistered Tomatoes and Spinach
Featuring creamy sun-dried tomato pesto sauce, baby tomatoes and Parmesan, this dish combines fresh, summer flavours with the wintery comforts of hearty pasta for the best of all seasons. Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower, oil, water) • Baby tomatoes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Garlic.
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
2 unit(s)
Garlic, cloves
2 unit(s)
Mild Italian Sausage, uncased
250 g
Salt
0.25 tsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, peel, then thinly slice shallot.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Drain and return tortellini to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper, then transfer to a plate.
- Meanwhile, prick tomatoes with a fork.
- Add 1 tbsp (2 tbsp) butter, then tomatoes to the same pan (used in step 2). Cook, stirring occasionally, until blistered, 4-5 min.
- Reduce heat to medium.
- Add shallots and garlic. Cook, stirring constantly, until softened, 2-3 min. Season with salt and pepper.
- Add cream cheese to the pan with veggies. Cook, stirring often, until melted, 1-2 min.
- Add pesto, reserved pasta water, spinach, sausage and half the Parmesan. Cook, stirring often, until sauce thickens slightly and spinach wilts, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
- Add sauce to the pot with tortellini. Stir until combined, 1-2 min.
- Season with salt and pepper, to taste.
- Divide tortellini between bowls.
- Sprinkle remaining Parmesan over top.
If you've opted to get sausage, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper, then transfer to a plate. Use the same pan to cook veggies in step 3.
Ajouter la saucisse à la casserole avec la sauce.
1030
kcal
Calories
48
g
Fat
18
g
Saturated Fat
103
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
48
g
Protein
165
mg
Cholesterol
1890
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
350
mg
Calcium
7
mg
Iron
