Cheese Tortellini with Roasted Vegetables
Creamy Dill Sauce
Cooking time
20 minutes
Servings
2/4
Calories
900 /serving
Size for size, bite for bite, these cheese tortellini and chunky veggies are a perfect match. Wedges of onion and zucchini half-moons are oven-roasted before sinking into a creamy garlic sauce alongside the al dente pasta packages. For a light seasonal touch, drift some freshly chopped fronds of dill into the pot. Now all you have to do is sink into your own comfort zone at the table.
We will send you:
- 1 Bunch of dill
- 1 Onion (or shallot)
- 1 Green zucchini
- 350g Fresh three-cheese tortellini (contains lipase)
- 90g Heavy cream
- 2 Garlic cloves
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Parchment paper
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
18 g
Sodium
970 mg
Total Carb
100 g
Sugars
12 g
Protein
21 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and cut the onion into ¼ inch wedges. Halve the zucchini lengthwise; thinly slice crosswise on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 15 to 17 min., until browned and tender.
Mise en place
Meanwhile, mince the garlic. Pick the dill fronds off the stems; roughly chop the fronds.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Make the sauce
In the same pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, ½ the reserved cooking water, 1 tbsp butter (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until slightly thickened.
Combine the pasta & serve
To the pot of sauce, add the pasta, vegetables and as much dill as you’d like; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Bon appétit!
