Meal Kit
Culinary Collection
Green Vegetable Medley Tortellini
with basil pesto and Parmesan
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
-
Vegetarian
Chef
Tom Scodari
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)
-
9 oz. Par-Cooked 5-Cheese Tortellini
- 1 Zucchini
- 5 oz. Asparagus
-
2 oz. Basil Pesto
-
2 oz. Part-Skim Ricotta Cheese
- 1 Shallot
-
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)
-
Calories660
-
Carbohydrates63g
-
Net Carbs56g
-
Fat35g
-
Protein27g
-
Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 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 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 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 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 Finish the Dish
Plate dish as pictured on front of card, garnishing tortellini with sliced asparagus and Parmesan. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
