Garlic Herb Tortelloni
with Roasted Tomato and Zucchini
Crispy breadcrumbs are a low-effort way to add tons of flavor and texture to your meal. This scene-stealing garnish originates from the Italian pangrattato, otherwise known as grated stale bread, which was used in place of Parmesan. Lucky you, we’ve upped the ante and combined both to create one comforting yet elevated weeknight dish. This tasty topping perfectly accentuates tender, cheese-stuffed tortelloni. The pillowy pasta is coated in rich garlic-herb butter and tossed with sweet sautéed shallot and roasted veggies for bite after bite deliciousness. Can you say pasta night bliss?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
2 unit
Roma Tomato
1 unit
Shallot
2 clove
Garlic
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2.5 tablespoon
Butter
(Contains Milk)
1 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes; cut into ½-inch-thick wedges. Halve, peel, and thinly slice shallot. Mince garlic.
Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.
Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, about 10 seconds. Stir in garlic, 1 tsp Italian Seasoning (2 tsp for 4; we sent more), ½ tsp salt (1 tsp for 4), and a pinch of chili flakes.
Melt ½ TBSP plain butter (1 TBSP for 4 servings) in a small pan over mediumhigh heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Turn off heat; season with salt and pepper. Once water is boiling, add tortelloni to pot. Cook until al dente, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.
Heat a drizzle of olive oil in pot used for tortelloni over medium-high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add garlic herb butter; cook until melted, 30 seconds to 1 minute. Add ¼ cup reserved pasta cooking water (⅓ cup for 4 servings); stir until a creamy sauce forms. Stir in cooked tortelloni to coat. If sauce is too thick, stir in a splash more reserved pasta cooking water. Turn off heat; season with salt and pepper.
Divide tortelloni between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko to taste, and a pinch of chili flakes if desired.
