Garlic Herb Tortelloni

🥘 Ingredients

• Italian seasoning
  1 tsp
• Parmesan cheese
  ½ cup
• black pepper
  to taste
• butter
  2.5 tbsp
• cheese tortelloni
  8 oz
• chili flakes
  ¼ tsp
• garlic cloves
  4 cloves
• olive oil
  1 tbsp
• panko breadcrumbs
  2 tbsp
• roma tomatoes
  2 medium
• salt
  to taste
• shallot
  1 medium
• vegetable oil
  1 tbsp
• zucchini
  1 medium

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• small pan

1. 

   1

   Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve roma tomatoes ; cut into ½-inch-thick wedges. Halve, peel, and thinly slice shallot . Mince garlic cloves . Adjust rack to top position and preheat oven to 450°F. Bring a medium pot of salted water to a boil.

   zucchini: 1 medium, roma tomatoes: 2 medium, shallot: 1 medium, garlic cloves: 4 cloves
2. 

   2

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

   vegetable oil: 1 tbsp, salt: to taste, black pepper: to taste
3. 

   3

   Meanwhile, place 2 tbsp butter in a small bowl ; microwave until just softened ⏱️ 10 seconds . Stir in minced garlic, Italian seasoning , ½ tsp salt, and a pinch of chili flakes . Set aside.

   butter: 2.5 tbsp, Italian seasoning: 1 tsp, chili flakes: ¼ tsp
4. 

   4

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

   panko breadcrumbs: 2 tbsp, cheese tortelloni: 8 oz
5. 

   5

   Heat a drizzle of olive oil 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.

   olive oil: 1 tbsp
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