---
title: Garlic Herb Tortelloni
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garlic-herb-tortelloni-5dd837ba4772495455492c76
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat, Eggs, Milk]
tags: [Veggie]
rating: 4.5
rating_count: 12100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the combination of flavors, though some found it needed more seasoning or spice for depth.
  - theme: Texture
    text: The crunchy panko topping was a hit, adding a delightful contrast to the creamy pasta.
image: "https://images.recipes.furrysalamander.com/garlic-herb-tortelloni.avif"
---
Wash and dry all produce. Trim and halve @zucchini{1%medium} lengthwise; cut crosswise into ½-inch-thick half-moons. Halve @roma tomatoes{2%medium}; cut into ½-inch-thick wedges. Halve, peel, and thinly slice @shallot{1%medium}. Mince @garlic cloves{4%cloves}. Adjust rack to top position and preheat oven to 450°F. Bring a #medium pot{} of salted water to a boil.

Toss zucchini and tomatoes on a #baking sheet{} with a drizzle of @vegetable oil{1%tbsp}, @salt{to taste}, and @black pepper{to taste}. Roast until browned and tender ~{15%minutes}.

Meanwhile, place 2 tbsp @butter{2.5%tbsp} in a #small bowl{}; microwave until just softened ~{10%seconds}. Stir in minced garlic, @Italian seasoning{1%tsp}, ½ tsp salt, and a pinch of @chili flakes{¼%tsp}. Set aside.

Melt ½ tbsp remaining butter in a #small pan{} over medium-high heat. Add @panko breadcrumbs{2%tbsp} and cook, stirring, until golden and toasted ~{2%minutes}. Turn off heat; season with salt and pepper. Once water is boiling, add @cheese tortelloni{8%oz} to pot. Cook until al dente ~{3%minutes}. Reserve ½ cup pasta cooking water, then drain.

Heat a drizzle of @olive oil{1%tbsp} in pot used for tortelloni over medium-high heat. Add shallot; cook, stirring, until softened ~{1%minute}. Add garlic herb butter; cook until melted ~{30%seconds}. Stir in ¼ cup reserved pasta cooking water. 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.

Divide tortelloni between bowls. Top with roasted veggies. Sprinkle with @Parmesan cheese{½%cup}, toasted panko to taste, and a pinch of remaining chili flakes if desired.