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) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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
Bacon Strips
100 g
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
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Unsalted Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- 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.
- Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return tortellini to the same 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 heat. When hot, add bacon to the dry pan. 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 over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min.
- Add garlic. Cook, stirring often, until fragrant, 1-2 min.
- Season with salt and pepper.
- Add cream cheese, cream, broth concentrate and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until sauce reduces slightly, 1-2 min.
- Season with salt and pepper, to taste.
- Pour cream sauce over tortellini in the pot, then add spinach and sun-dried tomato pesto.
- Return the pot to medium and cook, stirring often, until spinach wilts and sauce coats tortellini, 2-3 min.
- Season with salt and pepper, to taste.
- Roughly chop bacon.
- Divide creamy cheese tortellini between bowls.
- Sprinkle bacon over top.
- Sprinkle Parmesan over top.
If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium heat. When hot, add bacon to the dry pan. 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 pan, then carefully wipe the pan clean. Use the same pan to cook veggies.
Roughly chop bacon. Sprinkle bacon over tortellini.
1120
kcal
Calories
64
g
Fat
27
g
Saturated Fat
103
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
34
g
Protein
170
mg
Cholesterol
1860
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
6
mg
Iron
