Tortelloni Toscana

Name: Tortelloni Toscana with Zucchini Ribbons, Peas & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 9 oz Tortelloni; 1 Zucchini; 4 oz Frozen Peas; 2 tbsp Crème Fraîche; 2 tbsp Cream Cheese; 1 Lemon; 1 clove Garlic; tsp Salt, tsp; tsp Black Pepper, tsp

with Zucchini Ribbons, Peas & Parmesan

By Recipe0 System

Tender tortelloni are pretty much great in any form, but they’re especially great when tossed with zucchini ribbons and green peas. Add a sprinkle of lemon zest and a squeeze of fresh lemon juice to the mix, and you’ve got yourself a pasta dish for the books. This divine dish is taken to the next level with a rich, silky sauce of Parmesan, garlic, butter, and crème fraîche. Be still, our pasta-loving hearts.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/4 cup Parmesan Cheese
9 oz Tortelloni
1 Zucchini
4 oz Frozen Peas
2 tbsp Crème Fraîche
2 tbsp Cream Cheese
1 Lemon
1 clove Garlic
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot of salted water to a boil. Wash and dry all produce.

Peel and mince or grate garlic. Zest and quarter lemon. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core.
2

Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for the next step.
3

Heat pot used for tortelloni over medium-high heat; add 2 TBSP butter (4 TBSP for 4 servings) and garlic. Cook, stirring, until fragrant, 30 seconds.

Stir in ¼ cup reserved pasta cooking water (1⁄3 cup for 4), cream cheese, crème fraîche, and Parmesan until combined and creamy. Simmer until thickened, 1-2 minutes. Season generously with salt and pepper.
4

Add tortelloni, zucchini ribbons, lemon zest, peas, and a squeeze of lemon juice to pot with sauce. Season with salt and pepper. Cook, stirring, until everything is thoroughly coated and zucchini ribbons are tender, 2-3 minutes. If necessary, add a few splashes of reserved pasta cooking water.

Taste and season with salt and pepper.

Divide between bowls. Serve with remaining lemon wedges on the side.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.