Bacon, Spinach & Ricotta Sugo Tortellini
with Rocket & Parmesan Cheese
Calories
:
709 kcalProtein
:
30.6g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Eggs
- Gluten
- Milk
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Crustaceans
- Fish
- Hazelnut
- Molluscs
- Pine nut
- Pistachio
- Soy
- Walnut
- Milk
- Gluten
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Capsicum
1
Brown Onion
1 packet
Spinach & Ricotta Tortellini
(Contains: Eggs, Gluten, Milk, Wheat May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Rocket
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Stor kastrull
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Roughly chop capsicum. Slice brown onion into thick wedges.
- Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
- In the last 5 minutes, sprinkle over diced bacon and roast until golden.
2
- While bacon is roasting, boil the kettle.
- Pour boiled water from the kettle into a large saucepan over a high heat.
- Bring to the boil, add spinach & ricotta tortellini and cook until al dente, 3 minutes.
- Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain tortellini and return to saucepan.
3
- Once veggies are done, return saucepan to medium-high heat.
- Add roasted bacon veggies, tomato sugo and the reserved pasta water, tossing until heated through and well combined, 1-2 minutes. Season to taste.
4
- Divide bacon, spinach and ricotta sugo tortellini between bowls.
- Top with rocket and a drizzle of olive oil. Garnish with Parmesan cheese. Enjoy!
