Garlic Herb Butter Tortelloni with Roasted Zucchini and Tomatoes

This comforting pasta dish brings together tender cheese-filled tortelloni with a rich garlic herb butter sauce. Roasted zucchini and tomatoes add sweetness and color, while a crispy Parmesan panko topping provides the perfect crunch.

Inspired by the Italian pangrattato tradition, the toasted breadcrumb and Parmesan mixture elevates the dish without extra effort. It’s a satisfying weeknight meal that feels special.

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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. Adjust rack to top position and preheat oven to 450°F. 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 tomatoes; cut into ½-inch-thick wedges. Halve, peel and thinly slice shallot. Mince garlic.
2. Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast until browned and tender, 15-20 minutes.
3. Meanwhile, place 2 tablespoons butter in a small microwave-safe bowl; microwave until just softened, about 10 seconds. Stir in garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt and a pinch of chili flakes.
4. Melt ½ tablespoon plain butter in a small pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Turn off heat; season with salt and pepper. Once water is boiling, add tortelloni to pot. Cook until al dente, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.
5. Heat a drizzle of olive oil in the 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 seconds to 1 minute. Add ¼ cup reserved pasta cooking water; stir until a creamy sauce forms. Stir in cooked tortelloni to coat. If sauce is too thick, stir in a splash more reserved pasta cooking water. Turn off heat; season with salt and pepper.
6. Divide tortelloni between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko to taste and a pinch of chili flakes if desired.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, just follow the package instructions for cooking time, usually a minute or two longer.

What can I substitute for panko?

Regular breadcrumbs work, but panko gives a lighter, crispier texture. You can also omit for a gluten-free option.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water.