Tortellini Al Limone
with Wilted Leafy Greens
Cooking time
10 minutes
Servings
2/4
Calories
740 /serving
Keeping supper simple, bright and meat-free is one way to refresh the midweek blahs. In 10 minutes, you’ll be spearing chubby cheese-filled packages, tumbled with soft leafy greens, Parmigiano Reggiano and lemon. As for having only one pot to wash? Da best.
We will send you:
- 1 Shallot (or onion)
- 120g Baby greens (baby spinach or kale)
- 1 Lemon
- 350g Fresh three-cheese tortellini (contains lipase)
- 25g Parmigiano Reggiano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
13 g
Sodium
750 mg
Total Carb
98 g
Sugars
11 g
Protein
24 g
Fibre
7 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.- Reserve the pot.
Mise en place
- Meanwhile, halve, peel and mince the shallot.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the sauce
- In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the shallot and sauté, 1 to 2 min., until fragrant.
- Add the lemon juice, ½ the reserved cooking water and S&P.
- Cook, stirring often, 2 to 3 min., until the sauce has slightly thickened.
Combine the pasta
- To the pot, add the pasta, spinach and ½ the cheese.
- Cook, stirring often, 2 to 3 min., until warmed through and the spinach has wilted.
- 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 plates.
- Garnish with the remaining cheese and the lemon wedges. Bon appétit!
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