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Zucchini and Tortellini
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

An easy way to use up and abundance of zucchini. 

Course: Main Course
Cuisine: Vegetarian
Keyword: zucchini, tortellini
Servings: 4 servings
Ingredients
  • 1 1/2 pounds zucchini
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic thinly sliced
  • fine sea salt and freshly ground pepper
  • 1/2 cup non-dairy milk or half-and-half cream
  • 6 ounces dried cheese-filled tortellini
  • 1/2 cup grated Parmesan cheese
  • 1 Handful basil leaves torn into small pieces
Instructions
  1. Bring a large pot of water to boil for the pasta. Cut the zucchini in 1/2-inch lengths, and then cross-wise into 1/2-inch pieces.
  2. In a large skillet heat the oil and the garlic together—the garlic cooks without scorching as the oil come to temperature. Add the zucchini and season with salt and pepper. Cook the zucchini over medium heat, stirring every so often, until the squash is soft and browned on some edges, 20 to 25 minutes.
  3. When the pasta water boils, add salt and cook the tortellini until it is tender to your bite. Drain, toss with a little olive oil and set aside if it is ready before the zucchini.
  4. When the zucchini has some golden color, add the milk and cook 7 to 10 minutes more, stirring more frequently. Toss with the pasta, cheese and basil. Season to taste with salt and more freshly ground pepper.