Meal Kit

Culinary Collection

Green Vegetable Medley Tortellini

with basil pesto and Parmesan

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

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 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

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • Info
    9 oz. Par-Cooked 5-Cheese Tortellini
  • 1 Zucchini
  • 5 oz. Asparagus
  • Info
    2 oz. Basil Pesto
  • Info
    2 oz. Part-Skim Ricotta Cheese
  • 1 Shallot
  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Garlic Cloves
  • 1 tsp. Lemon & Herb Seasoning

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
    660
  • Carbohydrates
    63g
  • Net Carbs
    56g
  • Fat
    35g
  • Protein
    27g
  • Sodium
    1910mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 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

  • 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 NY strip steak, pat dry and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Add chicken to pasta and serve steak on the side.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends, quarter, and cut into 1/2" dice.

    Trim woody ends off asparagus. Slice 2 asparagus stalks as thinly as possible. Transfer sliced asparagus to a mixing bowl. Add a pinch of salt and 1 tsp. olive oil. Set aside.

    Cut remaining asparagus stalks into 1/2" pieces.

    Peel and halve shallot. Slice thinly.

    Thinly slice garlic.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add larger asparagus pieces and zucchini to hot pan. Stir occasionally until just starting to become tender, but are still crisp, 2-4 minutes.

    Add shallots, garlic, and lemon & herb seasoning. Stir occasionally until shallots and garlic are fragrant and tender, 2-3 minutes.

    While vegetables cook, continue recipe.

  3. 3

    Cook the Tortellini

    Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.

    Remove from burner. Reserve 1 cup tortellini cooking water. Drain tortellini in a colander and set aside.

  4. 4

    Add the Tortellini

    Add tortellini, 1/2 cup reserved tortellini cooking water, and mirepoix base to hot pan with vegetables. Bring to a simmer.

    Once simmering, stir occasionally until sauce begins to thicken, 2-3 minutes.

    Remove from burner. Stir in ricotta and pesto. If sauce is too thick, add additional tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing tortellini with sliced asparagus and Parmesan. Bon appétit!

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