Creamy Tomato Parmesan Tortellini

with spinach and red bell pepper

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

According to some tall tales from Italy, tortellini came about when Venus (this time not on the half shell) stayed in an inn. Being Venus, and so beautiful, the innkeeper was overwhelmed by her looks and spies on her through the keyhole of her room. (#Metoo Venus!) All he can see is her navel, but it’s a beautiful navel and it inspires him to create pasta in said shape. That's a load of malarkey, but this meal isn't: delicate and rich stuffed pasta, bathed in a sauce of garlic, tomatoes, and fresh spinach. Tortellini's origins may be murky, but this meal is clearly delightful. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    ½ oz. Grated Parmesan
  • 2 Garlic Cloves
  • 1 Red Bell Pepper
  • Info
    4 oz. Light Cream
  • 5 oz. Baby Spinach
  • Info
    10 oz. Precooked 5-Cheese Tortellini

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.

  • Nutrition (per serving)

  • Calories
    607
  • Carbohydrates
    71g
  • Fat
    28g
  • Protein
    21g
  • Sodium
    1295mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve tomatoes. Stem, seed, remove ribs, and cut red bell pepper into thin strips. Coarsely chop spinach. Mince garlic.

  • 2

    Cook the Tortellini

    Once water is boiling, add tortellini and cook until al dente, 3-4 minutes. Reserve ¼ cup pasta cooking water. Drain tortellini in a colander and set aside.

  • 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and stir occasionally until lightly browned, 3-5 minutes. Add tomatoes, garlic, spinach and a pinch of salt. Stir occasionally until spinach is wilted, 1-2 minutes.

  • 4

    Make the Sauce

    Add pasta cooking water and cream to pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Remove from burner. Stir in cheese, pasta, ¼ tsp. salt, and a pinch of pepper.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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