Garlic Herb Butter Tortelloni with Roasted Vegetables and Crispy Panko

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

Inspired by the Italian tradition of pangrattato, this recipe elevates a simple weeknight meal into something special. The garlic herb butter comes together in minutes, coating each tortelloni in savory flavor. A sprinkle of chili flakes adds a gentle kick, making every bite irresistible.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 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

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 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. Preheat oven to 450°F with a rack in the top position. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Cut tomato into 8 wedges. Halve, peel and thinly slice shallot. Mince garlic.
2. On a baking sheet, toss zucchini and tomato with a drizzle of vegetable oil, salt and pepper. Roast until browned and tender, 15-20 minutes.
3. Meanwhile, in a small microwave-safe bowl, microwave 2 tablespoons butter until just softened, about 10 seconds. Stir in garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt and a pinch of chili flakes. Add more chili flakes if you like extra heat.
4. Melt remaining 1 tablespoon butter in a small pan over medium-high heat. Add panko and cook, stirring, until toasted, 3-4 minutes. Season with salt and pepper. Set aside. Once water is boiling, add tortelloni and cook until al dente, 3-4 minutes. Reserve ½ cup pasta water, then drain.
5. In the same pot used for pasta, heat a drizzle of olive oil over medium-high heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Add the garlic herb butter and cook until melted and fragrant, about 1 minute. Stir in ¼ cup reserved pasta water to create a sauce. Add cooked tortelloni and toss to coat. If needed, add more pasta water to loosen the sauce. Season with salt and pepper.
6. Divide pasta among bowls. Top with roasted vegetables. Sprinkle with Parmesan, toasted panko and an extra pinch of chili flakes if desired.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for Italian seasoning?

A mix of dried oregano, basil, thyme and rosemary works perfectly. Use about 1 teaspoon total.

How do I make this dish vegetarian?

It is already vegetarian! The tortelloni is cheese-filled and all other ingredients are plant-based. For a vegan version, use dairy-free butter and omit Parmesan.