Express
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Creamy Spinach and Artichoke Tortellini
with toasted breadcrumbs
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
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4 fl. oz. Cream Sauce Base
- 5 oz. Artichoke Hearts
- 2 oz. Baby Spinach
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1 oz. Shredded Italian Cheese Blend
- 2 tsp. Mirepoix Broth Concentrate
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0.42 oz. Panko Breadcrumbs
- 2 tsp. Minced Garlic and Lemon Basil
- 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) DOLRErP8
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Calories570
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Carbohydrates62g
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Net Carbs55g
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Fat27g
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Protein21g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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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 and set aside.While tortellini cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Drain artichokes, 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 toasted panko and red pepper flakes (to taste). Bon appétit!
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