Tuscan Herb Butter Tortellini with grape tomatoes and Asiago

• portionen: 2 servings
• gesamtzeit: 30 minutes

Zutaten

Info 9 oz. Par-Cooked 5-Cheese Tortellini

8 oz. Grape Tomatoes

1 Zucchini

Info 2 oz. Shredded Asiago Cheese

Info 1⅗ oz. Tuscan Herb Butter

Info ¼ cup Panko Breadcrumbs

1 Tbsp. Minced Garlic and Lemon Basil

Info ½ oz. Crispy Red Peppers

2 tsp. Mirepoix Broth Concentrate

½ tsp. Garlic Salt

Anweisungen

Trim zucchini ends, quarter, and cut into 1/2" dice.

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.

Halve tomatoes.

Crush crispy red peppers in shipping bag.

Line a 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.

Return pan used to cook zucchini to medium heat. Add 1 tsp. olive oil, 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.

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!

Nährwertangaben

• Kalorien: 790
• Gesamtfett: 48g
• Natrium: 1710mg
• Gesamtkohlenhydrate: 70g
• Eiweiß: 24g