Creamy Bacon Tortellini Primavera with Spinach
Pre-Prepped | Three Steps | Ready in 15- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Fish
- Mollusc
- Crustaceans
- Soy
- Almond
- Hazelnut
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Milk
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, whip a creamy bacon primavera with flavourful parcels of spinach and ricotta tortellini.
Ingredients
1 punnet
cherry tomatoes
1
zucchini
1 tub
garlic paste
1 packet
light cooking cream
(Contains: Milk;)
1 cube
chicken stock
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
spinach & ricotta tortellini
(Contains: Milk, Eggs, Gluten, Wheat; May be present: Fish, Mollusc, Crustaceans, Soy, Almond, Hazelnut, Pine Nut, Pistachio, Walnut, Cashew.)
pinch
chilli flakes
1 punnet
basil
1 bunch
thyme
1 packet
diced bacon
(May be present: Soy, Milk.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Boil the kettle. Halve tomatoes. Chop zucchini. Pick thyme leaves. Heat olive oil in a frying pan over high heat. Cook the bacon, tomatoes, zucchini and thyme, tossing, until veggies are tender, 4-5 mins. Add the garlic, cream, spinach, Parmesan and crumbled stock (1 cube for 2P / 2 cubes for 4P). Cook until slightly thickened, 1 min.
When kettle boils, pour water into a saucepan over high heat. Return to the boil, add tortellini and cook until al dente, 3 mins.
Using a slotted spoon, add tortellini to the frying pan and toss. Serve up the pasta. Top with chilli and torn basil.
