Tortellini with Zucchini
and fresh tomato sauce

Name: Tortellini with Zucchini
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 12 oz Pasta, uncooked tortellini; 12 oz Zucchini, diced; 12 oz Tomatoes, roma, chopped; 8 leaves Basil, chiffonade; 1 Tbsp Oil, cooking; 1 tsp Italian seasoning; 2 Tbsp Oil, olive; 1 Tbsp Vinegar, balsamic; 2 oz Cheese, Parmesan , grated

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Fresh chopped tomatoes and basil stand in for cooked sauce in this warm pasta dish that is light and super seasonal.

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

Tortellini with Fresh Tomatoes:

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

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!

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