Weeknight Cheese Tortellini with Zucchini and Tomatoes
Ready in just 30 minutes, this easy cheese tortellini recipe combines tender pasta with sautéed zucchini, sweet tomatoes, and fresh basil in a light, garlicky, broth-based sauce.
Servings: 2 servings
Ingredients
- 9 ounces cheese tortellini (see notes)
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1/2 cup chopped onion
- 2 medium zucchini cut into 1/2-inch pieces
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 1 pint grape (or cherry) tomatoes halved
- Crushed red pepper flakes a pinch, or more to taste
- 3 tablespoons low-sodium chicken broth plus more if needed
- 1 tablespoon chiffonade of basil (see notes for substitutions)
- 2 tablespoons grated Parmesan cheese
Instructions
- Put a pot of salted water on to boil for the tortellini.
- Add the olive oil to a large frying pan and place it over medium heat. Add the chopped onion and sauté until soft and translucent, 3 to 4 minutes.
- Add the zucchini and continue to sauté for another 4 minutes, stirring frequently. Stir in the minced garlic, season with salt and pepper, and continue to cook until the zucchini is lightly caramelized, 2 to 3 minutes more.
- Add the tomatoes and a pinch of crushed red pepper, combine well, then stir in the chicken broth. Cook until the tomatoes have softened slightly and their juices blend with the broth to form a light sauce.
- Taste and adjust the seasoning if needed, then remove the pan from the heat while you cook and drain the tortellini. Cooking times for tortellini vary - refrigerated cooks in 3 to 4 minutes, frozen takes about 5 minutes, and dried takes 10 to 11 minutes.
- Combine the cooked tortellini with the zucchini and tomatoes, add the fresh basil, taste, and adjust the seasoning if needed.
- Plate individual servings, sprinkle with Parmesan cheese, and serve.
Notes
ABOUT THE TORTELLINI: We recommend using a brand of cheese tortellini from the refrigerator case at your local grocery store for this recipe (Buitoni and Rana are both great). You can also use frozen tortellini (Celentano), and dried (Barilla).
ABOUT THE BASIL: If you don't have fresh basil, you can either leave it out altogether or substitute chopped fresh parsley. If you want to use dried basil, reduce the quantity to 3/4 teaspoon and add it to the zucchini mixture along with the tomatoes and chicken broth.
HOW TO MAKE A CHIFFONADE OF BASIL: Chiffonade is a term used to describe cutting leafy herbs into thin ribbons. Stack individual basil leaves, roll them together like a cigar, and slice them crosswise into thin strips.
Doubling the Number of Servings
This recipe is written using one package of tortellini, making two servings. You can easily double it to serve four, but we recommend sautéing the zucchini in two batches to retain proper texture.Tips for Perfectly Cooked Tortellini
Because filled pasta like tortellini and ravioli are delicate, they require a slightly different cooking technique than regular cuts of pasta. Tortellini float to the surface as they cook, so using a wide pot will allow you to move them around a bit to keep them from sticking together. We recommend reducing the heat to a gentle boil after adding tortellini to the water to prevent breakage and loss of filling. Use the timing on the package as a guideline. Once all the tortellini have floated to the surface, let them cook for an additional minute, then test for tenderness. To drain, gently ease the tortellini into a colander using a slotted spoon and toss with your sauce right away to prevent them from sticking.Nutrition
Calories: 644 | Total Fat: 28g | Cholesterol: 53mg | Sodium: 678mg | Carbohydrates: 77g | Fiber: 10g | Sugar: 16g | Protein: 26g