with Sun-Dried Tomato Pesto and Spinach
Cheese-stuffed tortellini gets a royal treatment in tonight's speedy dinner! This slightly untraditional, lip-smacking rosé sauce uses sun-dried tomato pesto to pack a flavourful punch. 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) • Sweet bell pepper • Spinach • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 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) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic.
Allergens
Utensils
Tags
Cheese Tortellini
350 g
Garlic, cloves
2 unit(s)
Cream
56 mL
Baby Spinach
113 g
Parmesan Cheese, shredded
0.25 cup
Shallot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Sun-Dried Tomato Pesto
0.25 cup
Cream Cheese
3 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Bacon Strips
100 g
Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain tortellini, then return to the pot, off heat.
- Meanwhile, peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- Cut bacon strips in half crosswise.
- Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard bacon fat from the pan. Carefully wipe the pan clean.
- Reheat the same pan (from step 2) pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots and peppers. Cook for 3-4 min, stirring occasionally, until softened.
- Add garlic. Cook for 1-2 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add cream cheese, cream, broth concentrate and reserved pasta water. Cook for 1-2 min, stirring occasionally, until sauce reduces slightly.
- Season with salt and pepper.
- Pour cream sauce over tortellini in the pot, then add spinach and sun-dried tomato pesto.
- Return the pot to medium and cook for 2-3 min, stirring often, until spinach wilts and sauce coats tortellini.
- Season with salt and pepper, if you like.
- Roughly chop bacon.
- Divide creamy cheese tortellini between bowls.
- Sprinkle bacon and Parmesan over top.
If you've opted to add bacon, cut strips in half crosswise. Heat the pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Use the same pan to cook veggies in step 3.
Roughly chop bacon. Sprinkle bacon and Parmesan over top.
1180
kcal
Calories
69
g
Fat
31
g
Saturated Fat
106
g
Carbohydrate
17
g
Sugar
7
g
Dietary Fiber
36
g
Protein
185
mg
Cholesterol
1980
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
450
mg
Calcium
5
mg
Iron
