Pesto Vegetable Tortellini

With Sundried Tomatoes, Sautéed Summer Vegetables, and Asiago Cheese

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

A note about serious food allergies

This easy vegetarian meal pairs sautéed zucchini and summer squash with a skillet pesto pine nut sauce. The sauce is made with fresh basil, arugula, lemon, and buttery whole pine nuts and topped with sundried tomatoes, which add a nice meatiness to this meal. This is a light, refreshing dish that uses lots of fresh vegetables (so mom will be proud).

In Your Box (serves 2)

  • ½ oz. Julienned Sun-Dried Tomatoes
  • 4 Basil Sprigs
  • Info
    2 cups Cheese Tortellini, Dried
  • ¾ oz. Baby Arugula
  • Info
    1 oz. Pine Nuts
  • Info
    2 oz. Shredded Asiago Cheese
  • 1 Lemon
  • 1 Yellow Squash
  • 1 Zucchini

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • Step 1 - Start Chopping

    Start Chopping

    Rinse and slice the ends off the zucchini and squash. Then slice in half vertically, and then slice in to half circles 1/8-inch thick. Loosely chop the sundried tomatoes and set them aside. Rinse the basil and arugula and chiffonade or very finely chop. Halve the lemon.

  • Step 2 - Sauté the Vegetables

    Sauté the Vegetables

    Heat 1 Tbsp. olive oil in a skillet over medium heat. Add the squash and zucchini and sprinkle with the salt and pepper. Sauté until the vegetables are slightly browned, this will take 6-8 minutes. Then remove from the skillet and set aside.

  • Step 3 - Prepare the Sauce

    Prepare the Sauce

    Bring a pot of lightly salted water to boil for the tortellini, while the water heats, work on the sauce. In a skillet over medium heat, warm 1 Tbsp. olive oil. Add 1 Tbsp. lemon juice, arugula, basil (reserving a pinch for garnish), and pine nuts. Salt and pepper to taste and, if desired, add additional lemon juice. Stir together and keep warm.

  • Step 4 - Cook the Tortellini

    Cook the Tortellini

    Place the tortellini in the boiling water in cook for 6-10 minutes, until al dente. Then drain and place the tortellini in the skillet with the sauce. Add the sautéed squash and zucchini, and toss to combine the ingredients until the sauce is evenly coating the tortellini.

  • Step 5 - Plate the Dish

    Plate the Dish

    Serve the tortellini in a shallow bowl. Garnish with a sprinkle of sundried tomatoes, Asiago cheese, and basil, if desired.

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