Meal Kit
Culinary Collection
Sun-Dried Tomato and Feta Tortellini
with garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Fiber RichOver 30g proteinVegetarian
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Roasted Garlic Artisan Batard
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9 oz. Par-Cooked 5-Cheese Tortellini
- 1 Zucchini
- 4 oz. Fire Roasted Diced Tomatoes
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2 oz. Sun Dried Tomato Pesto
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1 oz. Greek Butter
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½ oz. Crumbled Feta Cheese
- 2 tsp. Mirepoix Broth Concentrate
- 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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Calories990
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Carbohydrates141g
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Net Carbs131g
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Fat33g
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Protein32g
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Sodium2680mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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 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 Bake the Garlic Bread
Remove bread from packaging and place on prepared baking sheet.
Bake in hot oven until golden-brown, 12-15 minutes.Carefully remove from oven.While garlic bread bakes, continue recipe. -
2 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. -
3 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Stem and mince dill. -
4 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes. -
5 Add Sauce and Tortellini and Finish Dish
Add pesto, tomatoes, garlic salt, a pinch of pepper, and mirepoix base to hot pan. Stir to combine and bring to a simmer.
Once simmering, add tortellini, butter, and 2 Tbsp. reserved tortellini cooking water. Stir often until combined and sauce is 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, topping tortellini with cheese and dill. Slice garlic bread, if desired. Bon appétit!
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