Lemon Tortellini Palermo
with Roasted Bell Pepper and Parmesan
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...
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
2 unit
Scallions
1 unit
Lemon
1 unit
Roma Tomato
2 tablespoon
Cream Cheese
(Contains Milk)
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Roast until tender, 20-25 minutes.
Meanwhile, trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Dice tomato.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 30 seconds to 1 minute. Add tomato; cook, stirring, until slightly softened, 2-3 minutes. Add ½ cup water (¾ cup for 4) and cream cheese. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 3-4 minutes. Season with salt and pepper. Turn off heat.
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.
Transfer roasted bell pepper to a cutting board; thinly slice. Heat pan with sauce over medium-low heat. Stir in cooked tortelloni, sour cream, half the Parmesan, 1 tsp lemon zest, juice from 1 lemon wedge, and 1 TBSP butter. (For 4, use 2 tsp lemon zest, 2 lemon wedges, and 2 TBSP butter.) Cook until cheese is melted and tortelloni is coated, 30 seconds to 1 minute. If needed, stir in a splash of reserved cooking water until pasta is coated in a creamy sauce.
Divide tortelloni between bowls and sprinkle with scallion greens, remaining Parmesan, and any remaining lemon zest if desired. Serve with remaining lemon wedges on the side.
