Fresh Cheese Tortellini & Sautéed Heirloom Zucchini
with Cherry Tomatoes & Pesto Ricotta
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
Veggies and pasta fit together so seamlessly in this satisfying supper, it’s hard to know where one ends and the other begins. Our fresh tortellini, stuffed with a trio of cheeses, rarely meet a veg they don’t like. So they’re very comfortable rubbing shoulders with thinly sliced zucchini and cherry tomatoes sautéed to the bursting point. Ricotta blended with a bit of butter and basil pesto is the special touch you’re looking for.
We will send you:
- 140g Cherry tomatoes
- 30ml Basil pesto
- 1 Heirloom zucchini
- 30ml White balsamic vinegar
- 350g Fresh three-cheese tortellini (contains lipase)
- 60g Ricotta
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), sunflower oil, black pepper, cellulose)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Large pan
Total Fat
36 g
Saturated Fat
14 g
Sodium
960 mg
Total Carb
99 g
Sugars
13 g
Protein
23 g
Fibre
5 g
Preparation
Sauté the vegetables
Bring a medium pot of salted water to a boil. Halve the zucchini lengthwise; thinly slice crosswise. In a large pan, heat a drizzle of oil on medium-high. Add the zucchini and tomatoes. Sauté, 4 to 5 min., until tender. Add the vinegar (start with ½), ⅔ of the spices and S&P; stir well. Crush the tomatoes with a spoon.
Boil the pasta
Meanwhile, 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 pesto ricotta
Meanwhile, in a small bowl, combine the ricotta, 1 tsp of the pesto (double for 4 portions) and S&P.
Make the sauce & combine the pasta
In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the pasta, remaining pesto and spices, ½ the reserved cooking water and S&P. Cook, stirring frequently, 2 to 3 min., until the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the vegetables; toss well.
Plate your dish
Divide the pasta between your plates. Top with the pesto ricotta. Bon appétit!
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