Family Meal Kit
Marshall's Fire Roasted Tomato Tortellini with Pesto
and squash medley
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Jimmy Shay
Get fired up at dinnertime with Marshall’s Fire Roasted Tomato Tortellini with Pesto! Served with a tasty squash medley, this is a yummy pasta night dish that will make the whole family happy.
In Your Box (serves 4)
- 2 Yellow Squash
- 18 oz. Par-Cooked 5-Cheese Tortellini
- 2 Zucchini
- 4 oz. Fire Roasted Diced Tomatoes
- 2 oz. Cream Cheese
- 1⅗ oz. Tuscan Herb Butter
- 1 oz. Basil Pesto
- 1 oz. Grated Parmesan Cheese
- 1 tsp. Garlic and Parsley 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.
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Nutrition (per serving)
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Calories570
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Carbohydrates57g
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Net Carbs50g
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Fat29g
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Protein20g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
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
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1 Cook the Tortellini
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. Wipe pot clean and reserve.While tortellini cooks, continue recipe. -
2 Prepare the Ingredients
Trim and quarter yellow squash lengthwise. Cut into 1/2" dice.
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. -
3 Cook the Vegetables
Return pot used to cook tortellini to medium-high heat and add 4 tsp. olive oil.
Add zucchini, yellow squash, 1/4 tsp. salt, a pinch of pepper, and garlic and parsley seasoning to hot pot. Stir occasionally until vegetables are lightly browned and tender, 4-5 minutes. -
4 Add the Sauce
Add cream cheese, butter (to taste), pesto, tomatoes, 1/4 cup reserved tortellini cooking water, 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir in half the grated cheese (reserve remaining for garnish) until combined, 1-2 minutes.If too thick, add remaining tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Tortellini and Finish Dish
Add tortellini to hot pot. Stir until combined and heated through, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card, topping tortellini with remaining grated cheese. Bon appétit!
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