Express
Premium
Creamy Spinach and Artichoke Tortellini
with toasted breadcrumbs
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
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4 fl. oz. Cream Sauce Base
- 5 oz. Artichoke Hearts
- 2 oz. Baby Spinach
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1 oz. Shredded Italian Cheese Blend
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1 oz. Panko with Italian Seasoning
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Lemon Basil
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories600
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Carbohydrates67g
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Net Carbs61g
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Fat27g
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Protein26g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts or diced chicken thighs, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to tortellini as desired.
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1 Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander and set aside.While tortellini cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Drain artichokes, rinse, and pat dry. Coarsely chop.Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir often until golden-brown, 1-2 minutes.Transfer panko to a plate. Keep pan over medium heat. -
3 Make the Sauce
Add 2 tsp. olive oil and minced garlic and lemon basil to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add cream base, cheese, mirepoix base, spinach, artichokes, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer. -
4 Add Tortellini and Finish Dish
Once simmering, add tortellini and 2 Tbsp. reserved tortellini cooking water to hot pan. Stir occasionally until slightly thickened, 1-2 minutes.
If sauce is too thick, add additional tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing with panko and red pepper flakes (to taste). Bon appétit!
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