Garlic Herb Tortelloni
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Garlic Herb Tortelloni

Garlic Herb Tortelloni

with Roasted Tomato and Zucchini

Crispy breadcrumbs are a low-effort way to add tons of flavor and texture to your meal. This scene-stealing garnish originates from the Italian pangrattato, otherwise known as grated stale bread, which was used in place of Parmesan. Lucky you, we’ve upped the ante and combined both to create one comforting yet elevated weeknight dish. This tasty topping perfectly accentuates tender, cheese-stuffed tortelloni. The pillowy pasta is coated in rich garlic-herb butter and tossed with sweet sautéed shallot and roasted veggies for bite after bite deliciousness. Can you say pasta night bliss?


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit


1 unit

Roma Tomato

1 unit


2 clove


1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

½ cup

Panko Breadcrumbs

(Contains Wheat)

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat38 g
Saturated Fat21 g
Carbohydrate70 g
Sugar8 g
Dietary Fiber3 g
Protein25 g
Cholesterol130 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet
Small Bowl
Small Pan



Adjust an oven rack to the top position and preheat oven to 450 degrees. 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-thick half-moons. Cut tomato into 8 wedges. Halve, peel, and thinly slice shallot. Mince garlic.

Roast Veggies

Toss zucchini and tomato on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.

Make Garlic Herb Butter

Meanwhile, in a small microwave-safe bowl, microwave 2 TBSP butter until just softened, about 10 seconds. Stir in garlic, 1 tsp Italian Seasoning (we sent more), ½ tsp salt, and a pinch of chili flakes. (Like things spicy? Add more chili flakes!)

Toast Panko and Cook Pasta

Melt 1 TBSP butter in a small pan over medium-high heat. Add panko and cook, stirring, until toasted, 3-4 minutes. Turn off heat; season with salt and pepper. Once water is boiling, add tortelloni to pot. Cook until al dente, 3-4 minutes. Scoop out ½ cup pasta water, then drain.

Make Sauce

Heat a drizzle of olive oil in pot used to cook pasta over medium-high heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Add garlic herb butter and cook until melted and fragrant, about 1 minute. Add ¼ cup pasta water; stir until a buttery sauce forms. Stir in cooked tortelloni until coated. Add more pasta water, if necessary, to loosen the sauce. Turn off heat; season with salt and pepper.


Divide pasta between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko, and a pinch of chili flakes if desired.

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