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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

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

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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