with Roasted Red Peppers
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) • Ground beef • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Sundried tomato pesto (milk) (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) • Spinach • 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.
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Tags
Cheese Tortellini
350 g
Sun-Dried Tomato Pesto
0.25 cup
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
56 g
Cream
113 mL
Garlic, cloves
2 unit(s)
Roasted Peppers
125 g
Ground Beef
250 g
Butter
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Meanwhile, drain roasted red peppers, then pat dry with paper towels.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then beef, garlic and roasted red peppers. Cook for 4-6 min, breaking up beef into smaller pieces, until beef is cooked through.**
- Carefully drain and discard excess fat.
- Season with salt and pepper.
- To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water.
- Strain tortellini, then return to the pot, off heat.
- To the pan with beef and roasted red peppers, add sun-dried tomato pesto and cream. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- To the pan with sauce, add tortellini, spinach and reserved pasta water. Season with salt and pepper, then gently toss for 1 min, until spinach wilts.
- Divide tortellini between plates.
- Sprinkle Parmesan over top.
If you've opted to add beef, when the pan is hot, add 2 tbsp (4 tbsp) butter, then beef, garlic and roasted red peppers. Cook for
4-6 min, breaking up beef into smaller pieces, until beef is cooked through.** Carefully drain and discard excess fat. Continue with recipe as written.
1250
kcal
Calories
75
g
Fat
34
g
Saturated Fat
96
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
51
g
Protein
250
mg
Cholesterol
1590
mg
Sodium
2
g
Trans Fat
950
mg
Potassium
350
mg
Calcium
6
mg
Iron
with Spinach, Bell Peppers and Parmesan
with Mushrooms and Spinach
