Chopped & Ready
One Pan
Harvest Veggie Sun-Dried Tomato Tortellini
with zucchini, corn, and spinach
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Vegetarian
Chef
Hannah Fenton
In Your Box (serves 4)
- 18 oz. Par-Cooked 5-Cheese Tortellini
- 8 fl. oz. Cream Sauce Base
- 8 oz. Sliced Zucchini
- 3 oz. Frozen Corn
- 2 oz. Sun Dried Tomato Pesto
- 2 oz. Baby Spinach
- 1 oz. Grated Parmesan Cheese
- ½ oz. Shredded Parmesan Cheese
- 1 tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Salt
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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Calories530
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Carbohydrates57g
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Net Carbs51g
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Fat25g
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Protein20g
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Sodium1450mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Plate
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.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, lemon n herb seasoning, corn, and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are slightly browned and tender, 6-8 minutes.Transfer vegetables to a plate. Wipe pan clean and keep over medium-high heat. -
2 Cook the Tortellini
Add 1 1/4 cups water, cream base, and garlic salt to hot pan. Stir to combine and bring to a simmer.
Once simmering, add tortellini. Cover and cook until al dente, 5-6 minutes. -
3 Add the Spinach
Uncover; add spinach in batches (don't overflow pan) and pesto to hot pan. Stir often until spinach is wilted, 1-2 minutes.
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4 Add Vegetables and Cheese and Finish Dish
Add vegetables and grated cheese to hot pan. Stir often until combined and vegetables are coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping tortellini with shredded cheese. Bon appétit!
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