Tortelloni Pasta Bar
One recipe–endless ways to enjoy!
How do you make everyone happy at dinner? A DIY tortellini bar! You’ll set out tender cheese tortelloni with marinara and garlic cream sauces, plus roasted zucchini, toasted panko, truffle oil, parsley, and Parmesan so everyone can create their own perfect pasta plate. Order extra broccoli for more veggies, or penne pasta for a vegan version.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Lemon
¼ ounce
Parsley
9 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
2 unit
Veggie Stock Concentrate
2 g
Truffle Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
6 tablespoon
Parmesan Cheese
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
5 ounce
Marinara Sauce
1 teaspoon
Garlic Powder
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch-thick quarter-moons. Quarter lemon. Pick parsley leaves from stems; roughly chop leaves.
• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 14-16 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• While zucchini roasts, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add panko; season with salt and pepper. • Cook, stirring, until golden and toasted, 2-3 minutes. Remove from heat; transfer to a plate. Wipe out pan.
• In a small microwave-safe bowl, stir together marinara, half the stock concentrates, and 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes. Set aside. • Meanwhile, in a separate small bowl, combine 1 TBSP olive oil (2 TBSP for 4) and as much truffle seasoning as you like. Set aside.
• 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. Drain.
• While tortelloni cook, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium heat. Add garlic powder and cook, stirring, until fragrant, 30 seconds. • Whisk in 1/3 cup water (1⁄2 cup for 4), cream cheese, and remaining stock concentrate. Bring to a simmer and cook, whisking, until combined and creamy, 2-3 minutes. Add a squeeze of lemon juice (big squeeze for 4); stir to combine. Season with pepper.
• Serve tortelloni, roasted zucchini, toasted panko, truffle oil, marinara, cream sauce, parsley, Parmesan, chili flakes, and remaining lemon wedges family style and let everyone build their own pasta bowls! TIP: Prefer a simple buttered noodle? Place 2-3 TBSP butter in a small microwave-safe bowl and microwave until melted, 30-60 seconds. Serve melted butter with pasta bar!