Meal Kit
Culinary Collection
Vegetable Tortellini with Whipped Feta
and orange bell peppers and zucchini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Vegetarian
Chef
Laura Alpern
In Your Box (serves 2)
- 9 oz. Par-Cooked 5-Cheese Tortellini
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 Orange Bell Pepper
- 1 oz. Crumbled Feta Cheese
- 1 oz. Creme Fraiche
- 1 oz. Basil Pesto Butter
- ½ oz. Grated Parmesan Cheese
- ¼ oz. Fresh Basil
- 2 Garlic Cloves
- 1 tsp. Lemon N Herb 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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Calories670
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Carbohydrates63g
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Net Carbs56g
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Fat38g
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Protein22g
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Sodium1800mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 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 filets mignon, 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 Prepare Ingredients and Make Whipped Feta
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim zucchini ends, quarter, and cut into 1/2" dice.Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Mince garlic.In a mixing bowl, combine softened creme fraiche, feta, and 2 tsp. water. Set aside. -
2 Roast the Vegetables
Combine zucchini and bell peppers on prepared baking sheet and toss with 2 tsp. olive oil, lemon n herb seasoning, and a pinch of salt and pepper. Spread into a single layer.
Roast in hot oven until vegetables are tender, 12-14 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Cook the Tortellini
Once water is boiling, add tortellini to hot pot 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. -
4 Cook the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.Add cream base, butter, and a pinch of salt and pepper. Stir to combine and bring to a simmer. -
5 Add Tortellini and Vegetables and Finish Dish
Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.
If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add tortellini and roasted vegetables to hot pan. Stir occasionally until combined and coated, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping tortellini with whipped feta and garnishing with grated cheese and basil. Bon appétit!
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