Saturday, January 11, 2014

Zucchini and Tomato Tortellini with Cheesy Bread Crumb Topping

I planned on making a lazy dinner tonight - just some pasta and sauce. As I was putting the groceries away, I realized I had a good combination of ingredients that I could use to crate a meal with several fresh vegetables that would take only a little bit longer than my original idea. Enjoy! If you make it, leave a comment letting me know what you thought of it.


2 slices pancetta, diced
4 tsp. olive oil, divided
1 clove garlic, minced
1 small onion, diced
1 medium zucchini, cubed
20 grape tomatoes, halved
1 package dried tortellini
1/3 c. shredded Italian blend cheese
1/4 c. panko bread crumbs
1/4 c. fresh basil


  1. Cook the tortellini according to package directions. Reserve 1/3 of the cooking water before draining. 
  2. Heat 2 tsp. olive oil in a broiler safe skillet over medium heat. Add the pancetta and sauté for 5 minutes, until crisp. Remove pancetta from pan and let drain on paper towels. 
  3. Add the onion and garlic to the pan. Cook for 2 minutes, stirring frequently. 
  4. Add the zucchini and tomatoes. Season with salt and pepper Cook for 5 minutes, stirring occasionally.
  5. Preheat broiler.
  6. Deglaze the pan with the reserved cooking water, scraping up any browned bits from the bottom of the pan. 
  7. Add the cooked tortellini to the pan. Mix well to combine.
  8. In a small bowl, mix the cheese, bread crumbs, and remaining 2 teaspoons of olive oil sprinkle over the tortellini mixture. 
  9. Place pan under the broiler for 3 to 5 minutes, until topping is golden brown. 
  10. Remove from oven and top with pancetta and torn basil. 

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