Garlic Herb Tortelloni

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  ½ cup
• butter
  5 tbsp
• cheese tortelloni
  18 oz
• chili flakes
  1 tsp
• garlic
  4 clove
• olive oil
  1 tsp
• panko breadcrumbs
  ½ cup
• pepper
• roma tomato
  4 unit
• salt
• shallot
  2 unit
• vegetable oil
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• small microwave-safe bowl
• small pan
• strainer
• medium pot

1. 

   1

   Adjust rack to 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; cut crosswise into ½-inch-thick half-moons. Halve roma tomato ; cut into ½-inch-thick wedges. Halve, peel, and thinly slice shallot . Mince garlic .

   zucchini: 2 unit, roma tomato: 4 unit, shallot: 2 unit, garlic: 4 clove
2. 

   2

   Toss zucchini and tomatoes on a baking sheet with a drizzle of vegetable oil , salt , and pepper . Roast until browned and tender, 15-20 minutes.

   vegetable oil: 1 tsp, salt, pepper
3. 

   3

   Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl ; microwave until just softened, ⏱️ 10 seconds . Stir in garlic, 1 tsp Italian seasoning (2 tsp for 4; we sent more), ½ tsp salt (1 tsp for 4), and a pinch of chili flakes .

   butter: 5 tbsp, Italian seasoning: 1 tbsp, chili flakes: 1 tsp
4. 

   4

   Melt ½ TBSP plain butter (1 TBSP for 4 servings) in a small pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden and toasted, 2-3 minutes. Turn off heat; season with salt and pepper. Once water is boiling, add cheese tortelloni to pot. Cook until al dente, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain using a strainer .

   panko breadcrumbs: ½ cup, cheese tortelloni: 18 oz
5. 

   5

   Heat a drizzle of olive oil in the medium pot used for tortelloni over medium-high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add garlic herb butter; cook until melted, 30-60 seconds. Stir in ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). Add cooked tortelloni; stir to coat. If needed, stir in more reserved pasta cooking water a splash at a time until tortelloni is thoroughly coated in sauce. Turn off heat; season with salt and pepper.

   olive oil: 1 tsp
6. 

   6

   Divide tortelloni between bowls. Top with roasted veggies. Sprinkle with Parmesan cheese , toasted panko to taste, and a pinch of remaining chili flakes if desired.

   Parmesan cheese: ½ cup