Express
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Tuscan Herb Butter Tortellini
with tomatoes and toasted breadcrumbs
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Tom Scodari
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In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
- 8 oz. Grape Tomatoes
- 1 Zucchini
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2 oz. Shredded Asiago Cheese
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1⅗ oz. Tuscan Herb Butter
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¼ cup Panko Breadcrumbs
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½ oz. Crispy Red Peppers
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Lemon Basil
- 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) n3vZdY3e
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Calories790
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Carbohydrates69g
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Net Carbs61g
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Fat48g
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Protein24g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 2 Plates
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 Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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Add protein to meal as desired.
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1 Cook the Zucchini
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini and garlic salt to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner. Transfer zucchini to a plate. Reserve pan; no need to wipe clean.While zucchini cooks, continue recipe. -
2 Prepare Tomatoes and Make Topping
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Crush crispy red peppers in shipping bag.Line another plate with a paper towel. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add panko to hot pan and stir often until slightly browned, 1-2 minutes.Add crushed crispy red peppers and stir to combine.Remove from burner. Transfer to towel-lined plate. -
3 Start the Tortellini
Return pan used to cook zucchini to medium heat and add 1 tsp. olive oil.
Add minced garlic and lemon basil and tomatoes to hot pan. Stir occasionally until tomatoes begin to break down, 3-5 minutes.Add tortellini, mirepoix base, and 3/4 cup water. Bring to a simmer.Once simmering, cover and stir occasionally until warmed through, 5-7 minutes. -
4 Finish Tortellini and Finish Dish
Uncover and add zucchini to hot pan with tortellini. Bring to a simmer.
Once simmering, stir occasionally until sauce coats tortellini, 1-2 minutes.Remove from burner. Stir in butter (to taste) and half the cheese (reserve remaining for garnish).Plate dish as pictured on front of card, garnishing with remaining cheese and panko topping. Bon appétit!
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