Creamy Tortellini Florentine
with Fresh Tomatoes & Crushed Croutons
Cooking time
10 minutes
Servings
2/4
Calories
860 /serving
This delish pasta dish features pillowy packages of cheese tortellini with a mass of veggies for surefire summer energy. Wilted leafy greens get a counterpunch from freshly chopped tomatoes. Against a creamy mascarpone sauce, crushed croutons add instant texture.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 2 Tomatoes
- 50g Diced onions
- 15ml Minced garlic
- 350g Fresh three-cheese tortellini (contains lipase)
- 25g Croutons
- 60ml Heavy cream
- 30ml Mascarpone
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
37 g
Saturated Fat
14 g
Sodium
1230 mg
Total Carb
110 g
Sugars
14 g
Protein
24 g
Fibre
7 g
Preparation
Sauté the spinach
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the onions and garlic. Sauté, 2 to 3 min., until fragrant. Add the spinach and sauté, 1 to 2 min., until just wilted; season with ¾ of the spices and S&P.
Mise en place
Meanwhile, small-dice the tomatoes. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P. Crush the croutons into crumbs.
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 ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
To the pan, add the mascarpone, cream and ½ the reserved cooking water. Reduce to medium and cook, stirring often, 1 to 2 min., until the cheese has melted. Add the pasta and cook, stirring often, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Finish & serve
To the pan, add the tomatoes. Divide the pasta between your plates. Garnish with the croutons. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
