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Tortellini with Fresh Tomato Sauce
and zucchini / basil

Active: 35 min Total: 35 min
This bright and warm-weather-friendly pasta became an instant classic in our community when it was last featured in 2018.
Smarts: The tomatoes are used to create a fresh, uncooked sauce at the end of cooking, so be sure to get tomatoes that are very ripe and flavorful.


Tortellini with Fresh Tomatoes:
  • Garlic - 2 cloves , chopped
  • Pasta, uncooked tortellini - 12 oz
  • Zucchini - 12 oz , chopped
  • Tomatoes, roma - 1 lb , 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


  1. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  2. Pasta - Cook pasta according to package directions. (Can be done up to 3 days ahead)
  3. Zucchini / Tomatoes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Basil - Chiffonade basil.

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  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then zucchini. Saute zucchini until very tender, 5 to 6 minutes.
  2. Add garlic and Italian seasoning and saute for 1 minute more.
  3. Add pasta to pan and continue cooking until pasta is warmed through.
  4. Remove pan from heat and stir in fresh tomatoes, basil, olive oil, and vinegar.
  5. Season pasta with some salt and pepper.
  6. Grate cheese over pasta. Enjoy!



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