with Cherry Tomatoes and Spinach
Ingredients: Cheese tortellini (egg, milk, wheat) (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) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Baby tomato • Spinach • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Parmesan cheese (milk) (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)) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chili flakes.
Allergens
Tags
Cheese Tortellini
350 g
Baby Tomatoes
113 g
Baby Spinach
56 g
Onion, chopped
56 g
Garlic Puree
1 tbsp
Marinara Sauce
1 cup
Chili Flakes
4 g
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, to a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
- To the boiling water, add tortellini. Cook for 2-3 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain tortellini.
- Return tortellini to the same pot, off heat.
- Add 2 tbsp (4 tbsp) butter. Stir to coat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tomatoes, onions and 1/4 tsp (1/2 tsp) chili flakes. (Tip: Like things spicy? Add more chili flakes!)
- Cook for 3-4 min, stirring occasionally, until tomatoes burst.
- To the pan, add marinara sauce and garlic puree.
- Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Meanwhile, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- To the pot with tortellini, add sauce, cream, spinach and reserved pasta water.
- Season with salt and pepper, then stir until combined and spinach is wilted.
- Divide tortellini between bowls.
- Sprinkle Parmesan over top.
900
kcal
Calories
42
g
Fat
20
g
Saturated Fat
105
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
28
g
Protein
130
mg
Cholesterol
1450
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach
and Cherry Tomatoes and Spinach
and cherry tomatoes and spinach
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach
with Cherry Tomatoes and Spinach