HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Herb Tortelloni
Garlic Herb Tortelloni

Garlic Herb Tortelloni

with Roasted Tomato & Zucchini

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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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 unit

Roma Tomato

1 unit


2 clove


1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs


9 ounce

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

¼ cup

Parmesan Cheese


Not included in your delivery

2.5 tablespoon



1 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat36 g
Saturated Fat19 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber8 g
Protein25 g
Cholesterol115 mg
Sodium1190 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Small Bowl
Small Pan
Instructionsarrow up iconarrow up icon
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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.