Garlic Herb Tortelloni
with Roasted Tomato & Zucchini
- Wheat
- Eggs
- Milk
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?
Ingredients
1 unit
Zucchini
2 unit
Roma Tomato
1 unit
Shallot
2 clove
Garlic
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Cheese Tortelloni
(Contains: Eggs, Milk, Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2.5 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to 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; cut crosswise into ½-inchthick half-moons. Halve tomatoes; cut into ½-inch-thick wedges. Halve, peel, and thinly slice shallot. Mince garlic.
Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.
Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10 seconds. Stir in garlic, 1 tsp Italian Seasoning (2 tsp for 4; we sent more), ½ tsp salt (1 tsp for 4), and a pinch of chili flakes.
Melt ½ TBSP plain butter (1 TBSP for 4 servings) in a small pan over mediumhigh 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.
Heat a drizzle of olive oil in pot used for tortelloni over medium-high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add garlic herb butter; cook until melted, 30-60 seconds. Stir in ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). 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.
Divide tortelloni between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko to taste, and a pinch of remaining chili flakes if desired.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of flavors, though some found it needed more seasoning or spice for depth.
- Ease of prep: Quick and simple to make, with some preferring to combine steps for even easier preparation.
- Suggestions: Consider skipping the pasta water to preserve flavor; try adding mushrooms or different roasted veggies for variety.
- Texture: The crunchy panko topping was a hit, adding a delightful contrast to the creamy pasta 🍝.
- Portions: Some found it light; consider serving with garlic bread for a more filling meal.
Reviews from our home cooks
We loved the recipe but next time I would not add the pasta water as it took away flavor and seemed unnecessary. There are many recipes where the pasta water is needed to thin the sauce but this recipe is not one of those recipes.
Simple ingredients made for a delicious butter sauce. It was a light yet creamy dish, and filling as well. I liked the bit of crunch the panko added too. Unfortunately my partner didn't like this, he thought it was on the bland side
I love this dish. Combination of flavors is a 10. I usually serve with garlic bread and it's fabulous.
I think I might like it with mushrooms instead of tomatoes, but still really good.
WOW! Just loved it! A fantastic mix of flavors and textures! Very filling
Wasn't a fan of the panko. Understand the concept of adding the texture but just didn't jive for us.
I feel like the tortelloni had a bit of a strange aftertaste, still good though!
Needs a little bit more flavor or spice, maybe a different vegetable roasted with it.
Was missing a few things but I had them on hand. Was yummy
It was good, just a preference thing for me. I would have liked something with a little more sauce.
