Lemon Tortelloni Palermo

Name: Lemon Tortelloni Palermo with Roasted Bell Pepper & Parmesan
Yield: 2 servings
Ingredients: 1/4 cup Parmesan Cheese; 9 oz Tortelloni; 2 tbsp Sour Cream; 2 tbsp Cream Cheese; 1 Lemon; 1 Tomato; 2 unit Scallions; 1 Bell Pepper; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

with Roasted Bell Pepper & Parmesan

By Recipe0 System

Tender tortelloni are pretty much great in any form, but they’re especially great when packed with pillowy ricotta cheese. Add tender roasted bell pepper slices and a squeeze of bright, tangy lemon juice to the mix and you’ve got yourself a pasta night for the books. This divine dish is taken to the next level with a creamy, Parmesan-spiked sauce and a sprinkle of scallion greens. Be still, our pasta-loving hearts...

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
9 oz Tortelloni
2 tbsp Sour Cream
2 tbsp Cream Cheese
1 Lemon
1 Tomato
2 unit Scallions
1 Bell Pepper
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.

Halve bell pepper; remove stem and seeds. Arrange, cut sides down, on a baking sheet; drizzle each half with olive oil and season with salt and pepper.

Roast on top rack until tender, 20-25 minutes.
2

While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.
3

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute.

Add tomato; cook, stirring, until slightly softened, 2-3 minutes.

Add cream cheese and 1⁄3 cup water (½ cup for 4). Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.
4

Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes.

Reserve ½ cup pasta cooking water, then drain.
5

Transfer roasted bell pepper to a cutting board; thinly slice.

Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan (save the rest for serving), 1 TBSP butter (2 TBSP for 4 servings), and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese has melted and pasta is coated, 30-60 seconds.

Stir in sliced bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.
6

Divide tortelloni between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.