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.

Ingredients

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

Directions

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. 

Leftover Spinach Dip = Chicken, Spinach, & Orzo Casserole

You had a great party last night. Fun was had by all, the food and drink were great, and today you're blearily (possibly hungover) looking into your refrigerator trying to determine what to make for dinner. Sitting in front of you is a bowl of leftover spinach dip. Sure, you could park yourself on the couch, grab a spoon, and catch up on your DVR, or you could take 20 minutes to throw this chicken, spinach and orzo casserole together.

 Ingredients:

1.5 c. spinach dip
1/2 c. cottage cheese
1/2 c. plain yogurt
1/2 c. grated Parmesan cheese
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 c. uncooked orzo
2 tsp. olive oil
1 lb. chicken breast, cut into 1-inch cubes
1 c. shredded Swiss cheese

 Directions:

1. Preheat oven to 400F  

2. In a large bowl, whisk together the first nine ingredients (spinach dip through black pepper).

3. Cook the pasta according to package directions, reducing the suggested cooking time by two minutes. (It will continue to cook in the oven.)  Drain and add to the dip mixture.

4. Heat the olive oil over medium high heat in a medium skillet. Add the chicken and cook until no longer pink (like the orzo, it will finish cooking in the oven.) Remove from skillet and add to dip-orzo mixture.

5. Mix thoroughly and place in 8x8 pan. Top with the shredded Swiss and bake at 400F for 20-30 minutes, or until slightly golden.  Let rest for 10 minutes, and serve.