One-Pot Tortellini Wonder

🥘 Ingredients

• black pepper
  1 tsp
• cheese tortelloni
  12 oz
• garlic
  2 cloves
• kale
  5 oz
• milk
  1 c
• olive oil
  2 tbsp
• panko breadcrumbs
  ⅓ cup
• parmesan cheese
  ¼ cup
• pesto
  ¼ cup
• salt
  1 tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium ovenproof pan
• small bowl
• small baking dish

1. 

   1

   Wash and dry all produce. Preheat broiler to high. Thinly slice garlic . Remove and discard stems and ribs from kale , then thinly slice leaves.

   garlic: 2 cloves, kale: 5 oz
2. 

   2

   Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. Add garlic and cook until fragrant ⏱️ 1 minute . Add kale and a splash of water. Toss until softened ⏱️ 3 minutes . Season with salt and black pepper .

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Add milk , veggie stock concentrate , and pesto , and stir to combine. Add cheese tortelloni . Bring to a boil, then reduce to a low simmer. Cook, stirring often, until sauce thickens and tortellini are tender ⏱️ 6 minutes . Add a splash of water if necessary.

   milk: 1 c, veggie stock concentrate: 1 unit, pesto: ¼ cup, cheese tortelloni: 12 oz
4. 

   4

   While tortellini cooks, combine panko breadcrumbs , parmesan cheese , and a drizzle of olive oil in a small bowl . Season with salt and pepper. (TIP: If you don't have an ovenproof pan, transfer tortellini to a small baking dish .) Once tender, sprinkle breadcrumb mixture over tortellini.

   panko breadcrumbs: ⅓ cup, parmesan cheese: ¼ cup
5. 

   5

   Transfer pan to oven, and broil until browned and bubbling ⏱️ 1 minute .
6. 

   6

   Divide tortellini between bowls and enjoy!