Creamy Tortellini Florentine
with Fresh Tomatoes & Crushed Croutons
860 cals
10 mins
Description
This delish pasta dish features pillowy packages of cheese tortellini with a mass of veggies for surefire summer energy. Wilted leafy greens get a counterpunch from freshly chopped tomatoes. Against a creamy mascarpone sauce, crushed croutons add instant texture.
Contains:
Eggs, Milk, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
120g Baby greens (baby spinach or kale)
2 Tomatoes
50g Diced onions
15ml Minced garlic
350g Fresh three-cheese tortellini (contains lipase)
25g Croutons
60ml Heavy cream
30ml Mascarpone
7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Nutrition
Total fat | 37g |
Saturated Fat | 14g |
Sodium | 1230mg |
Total carbs | 110g |
Sugar | 14g |
Protein | 24g |
Fibres | 7g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions and garlic. Sauté, 2 to 3 min., until fragrant.
- Add the spinach and sauté, 1 to 2 min., until just wilted; season with ¾ of the spices and S&P.
- Meanwhile, small-dice the tomatoes. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Crush the croutons into crumbs.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- To the pan, add the mascarpone, cream and ½ the reserved cooking water.
- Reduce to medium and cook, stirring often, 1 to 2 min., until the cheese has melted.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- To the pan, add the tomatoes.
- Divide the pasta between your plates.
- Garnish with the croutons. Bon appétit!