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. 

Grape Tomatoes - Cook 'em Until They Pop!

I have a confession....I hate raw tomatoes.  I've tried them over and over again and just don't like the flavor or texture.  It could be because I was traumatized once when  my sister shoved a tomato wedge in my mouth as a kid....

However, if tomatoes are cooked, roasted, or sauteed, I absolutely love them.  One of my favorite ways to cook grape tomatoes is to saute them until they burst.  They start to break down, and the flavor intensifies.

In the recipe below, adapted from Cooking Light, pork chops are browned, then shallots, garlic, and tomatoes are cooked with some balsamic vinegar, just until the tomatoes begin to burst.  The combination of flavors is incredible.

Ingredients:

4 teaspoons olive oil, divided 
4 (6-ounce) bone-in center-cut loin pork chops, (about 1/2 inch thick) 
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1/2 c. thinly sliced shallots
2 Tbsp. balsamic vinegar
2 tsp. minced garlic
2 c. grape tomatoes
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil.
2.  Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 5 minutes on each side. Remove pork from pan. 
3. Add remaining 1 tablespoon oil, shallots, vinegar (don't stand directly over the pan when you add the vinegar!), and garlic to pan; saute 1 minute, scraping pan to loosen browned bits. 
4. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. 
5. Add tomato mixture to pan; cook 5 minutes or until tomatoes start to burst. Sprinkle with basil. Serve tomato mixture with pork.

Savory Salsa Tart

This is another quick tart that I came up with last week, trying to use up some vegetables in the refrigerator.  Here's how I did it:

Ingredients:

• 2 zucchini, sliced
• 1 onion sliced
• 1/2 pint grape tomatoes, halved
• 1 sheet of puff pastry
• olive oil
• salt
• ground black pepper
• 2 Tbsp. salsa (I used a chipotle flavored salsa, but any kind would be good.)
• 3/4 cup mozzarella cheese

Place the zucchini, onion, and tomatoes on a baking sheet.  Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper.  Bake at 450 degrees for 10-15 minutes until the onions and zucchini develop a light golden color.

Roll out the puff pastry to remove any creases.  Fold in a 1/2 inch border on each side (this will rise as it bakes and create a crust for the tart.)  Prick the center of the tart a few times with a fork (this will prevent the middle  of the tart from rising too much.)  Spread the salsa on the tart, add the roasted vegetables, then the shredded cheese.   Bake at 450 degrees for 10-15 minutes until the crust is puffed and golden.

Enjoy!