Garlic Herb Tortellini
INGREDIENTS—
10 Ounces Cheese Tortellini
1 Large Zucchini, Halved
2 Roma Tomatoes, Quartered
1 Shallot, Sliced
2 Cloves Garlic, Minced
1 Tbsp. Italian Seasoning
1 tsp. Chili Flakes
1/2 Cup Panko Breadcrumbs
1/4 Cup Parmesan Cheese
3 Tbsp. Butter
Olive Oil
DIRECTIONS —
Adjust an oven rack to the 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, then cut crosswise into ½-inch-thick half-moons. Cut tomato into 8 wedges. Halve, peel, and thinly slice shallot. Mince garlic.
Toss zucchini and tomato on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.
Meanwhile, in a small microwave-safe bowl, microwave 2 TBSP butter until just softened, about 10 seconds. Stir in garlic, 1 tsp Italian Seasoning (we sent more), ½ tsp salt, and a pinch of chili flakes. (Like things spicy? Add more chili flakes!)
Melt 1 TBSP butter in a small pan over medium-high heat. Add panko and cook, stirring, until toasted, 3-4 minutes. Turn off heat; season with salt and pepper. Once water is boiling, add tortelloni to pot. Cook until al dente, 3-4 minutes. Scoop out ½ cup pasta water, then drain.
Heat a drizzle of olive oil in pot used to cook pasta over medium-high heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Add garlic herb butter and cook until melted and fragrant, about 1 minute. Add ¼ cup pasta water; stir until a buttery sauce forms. Stir in cooked tortelloni until coated. Add more pasta water, if necessary, to loosen the sauce. Turn off heat; season with salt and pepper.
Divide pasta between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko, and a pinch of chili flakes if desired.