Tortellini with Zucchini
and fresh tomato sauce
Ingredients
- Garlic - 2 cloves, chopped
- Pasta, uncooked tortellini - 12 oz
- Zucchini - 12 oz, diced
- Tomatoes, roma - 12 oz, chopped
- Basil - 8 leaves, chiffonade
- Oil, cooking - 1 Tbsp
- Italian seasoning - 1 tsp
- Oil, olive - 2 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Cheese, Parmesan - 2 oz, grated
Nutrition Facts
Prep
- Garlic - Chop garlic. (Can be done up to 5 days ahead)
- Pasta - Cook pasta according to package directions. (Can be done up to 3 days ahead)
- Zucchini / Tomatoes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Basil - Chiffonade basil.
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then zucchini. Saute zucchini until very tender, 5 to 6 minutes.
- Add garlic and Italian seasoning and saute for 1 minute more.
- Add pasta to pan and continue cooking until pasta is warmed through.
- Remove pan from heat and stir in fresh tomatoes, basil, olive oil, and vinegar.
- Season pasta with some salt and pepper.
- Grate cheese over pasta. Enjoy!
Nutrition Facts
Reviews
Ratings
53 reviews
Searched for something to use up some leftover tortellini and so glad I did! We really liked this one and look forward to trying it again once it’s nice out and we can use the bbq. I used extra tomatoes, added spinach and feta to the salad because I needed to use it up and doubled the recipe to make sure everything was coated. Turned out great.
Pork marinade and cooking instructions make the meat delicious! Zucchini def would have been better had I had a grill. Did the tortellini salad as advised, but think next time I'd nix the balsamic and trade for pesto. Seems more summer-y and less harsh to me.
The pork was really great! Had with some roasted broccoli as we are not big fans of zucchini. I also added goat cheese to the tortellini.