Express
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Lemon and Dill Tortellini
with zucchini and feta
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Rachel Post
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
- 8 oz. Sliced Zucchini
- 1 Onion
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2 oz. Greek Butter
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1 oz. Crumbled Feta Cheese
- 0.28 fl. oz. Lemon Juice
- 2 Dill Sprigs
- 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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Calories670
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Carbohydrates64g
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Net Carbs57g
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Fat38g
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Protein20g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using diced chicken thighs, pat dry. 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add to tortellini as desired.
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1 Cook Tortellini and Prepare Ingredients
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 pasta cooks, stem and tear dill.Halve and peel onion. Cut halves into 1/4" dice. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onions, zucchini, and garlic salt to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes. -
3 Add the Sauce and Tortellini
Add cream base and 1/4 cup tortellini cooking water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until combined and slightly thickened, 2-3 minutes.Add tortellini, half the lemon juice (reserve remaining for garnish), and butter. Stir occasionally until tortellini is coated and heated through, 3-4 minutes.If sauce is too thick, add additional tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing tortellini with cheese, dill, and remaining lemon juice (to taste). Bon appétit!
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