Quick Cheese Tortellini in Creamy Tomato Sauce
with Kale & Zucchini
Cooking time
10 minutes
Servings
2/4
Calories
710 /serving
Consider supper solved! Ten minutes is all it takes to turn these fresh cheese-stuffed tortellini into a creamy, dreamy dish. It’s brimming with vegetables, in the form of dark green leafy kale and chunks of tender zucchini. The tomato sauce is sparked with tangy dried pepper seasonings and lushed up with cream, which makes for a nice velvety consistency. For this pasta pleasure, we’ll even use the word: it has great mouthfeel!
We will send you:
- 100g Chopped kale
- 1 Zucchini (green, yellow or heirloom)
- 350g Fresh three-cheese tortellini (contains lipase)
- 100ml Tomato sauce
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
10 g
Sodium
1210 mg
Total Carb
102 g
Sugars
14 g
Protein
22 g
Fibre
8 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; 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.
Make the sauce
Meanwhile, medium-dice the zucchini. In a large pan, heat a drizzle of oil on medium-high. Add the zucchini and sauté, 2 to 3 min., until tender. Add the kale, tomato sauce, cream, ½ the reserved cooking water, the spices and S&P. Cook, stirring frequently, 1 to 2 min., until heated through and the kale has wilted.
Combine the pasta
To the pan of sauce, add the pasta. Cook, stirring frequently, 1 to 2 min., until warmed through and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
