Cheese Tortelloni with Garlic-Herb Butter and Roasted Zucchini Tomatoes

This cozy cheese tortelloni recipe layers rich garlic-herb butter with sweet sautéed shallot and tender roasted vegetables for a simple pasta bowl with plenty of flavor.

A crunchy panko and Parmesan finish adds contrast to the pillowy pasta, while a pinch of chili flakes brings gentle heat if you want it.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Move an oven rack to the top position and preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
2. Wash and dry the produce. Trim the zucchini, halve it lengthwise, then slice it crosswise into 1/2-inch half-moons. Halve the Roma tomatoes and cut them into 1/2-inch wedges. Halve, peel and thinly slice the shallot. Mince the garlic.
3. Place the zucchini and tomatoes on a baking sheet. Toss with vegetable oil, salt and pepper, then roast until browned and tender, 15 to 20 minutes.
4. While the vegetables roast, place 2 tablespoons of the butter in a small microwave-safe bowl. Microwave until just softened, about 10 seconds. Stir in the minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and a pinch of chili flakes.
5. Melt the remaining 1/2 tablespoon butter in a small pan over medium-high heat. Add the panko and cook, stirring often, until golden and toasted, 2 to 3 minutes. Remove from the heat and season with salt and pepper.
6. Add the cheese tortelloni to the boiling water and cook until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking water, then drain the tortelloni.
7. Return the empty pasta pot to medium-high heat and add the olive oil. Add the shallot and cook, stirring, until softened, 1 to 2 minutes.
8. Add the garlic-herb butter to the pot and cook until melted, 30 to 60 seconds. Stir in 1/4 cup reserved pasta water.
9. Add the drained tortelloni and gently stir to coat. If the sauce needs loosening, add more reserved pasta water a splash at a time until the tortelloni is well coated. Turn off the heat and season with salt and pepper.
10. Divide the tortelloni among bowls. Top with the roasted zucchini and tomatoes, Parmesan, toasted panko to taste and a small pinch of remaining chili flakes if desired.

Recipe Tips

FAQ

Can I use all of the Italian seasoning?

The cooking method uses 1 teaspoon in the garlic-herb butter. Add more only if you want a stronger herb flavor.

Why do I need to save pasta cooking water?

A little reserved pasta water loosens the butter sauce and helps it coat the tortelloni evenly.

How do I keep the panko topping crunchy?

Toast it separately and sprinkle it over the bowls just before serving rather than stirring it into the sauce.