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Spinach and Artichoke Tortellini
with toasted breadcrumbs
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Laura Alpern
In Your Box (serves 2)
- 9 oz. Par-Cooked 5-Cheese Tortellini
- 4 fl. oz. Cream Sauce Base
- 6 oz. Artichoke Hearts
- 2 oz. Baby Spinach
- 1 oz. Shredded Italian Cheese Blend
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Lemon Basil
- ⅓ oz. Panko Breadcrumbs
- ¼ tsp. Red Pepper Flakes
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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Carbohydrates63g
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Net Carbs57g
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Fat27g
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Protein23g
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Sodium1750mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 2 Colander/Strainers
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 filets mignon or 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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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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Add protein to meal as desired.
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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/strainer and set aside.While tortellini cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Drain artichokes in another colander/strainer, rinse, and pat dry. Coarsely chop.Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir often until golden-brown, 1-2 minutes.Transfer panko to a plate and set aside. Keep pan over medium heat. -
3 Make the Sauce
Add 2 tsp. olive oil and minced garlic and lemon basil to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add cream base, cheese, mirepoix base, spinach, artichokes, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer. -
4 Add Tortellini and Finish Dish
Once simmering, add tortellini and 2 Tbsp. reserved tortellini cooking water to hot pan. Stir occasionally until slightly thickened, 1-2 minutes.
If sauce is too thick, add additional reserved tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing with panko and red pepper flakes (to taste). Bon appétit!
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