Pasta dishes where you can just throw a ton of veggies into them are my go-to during the school year. It’s such an easy way to get a heart meal in minutes but also make sure you’re able to pack them with nutrients.
This week, tomatoes and zucchini were on sale and I immediately thought what a good addition these veggies would make to my usual pesto tortellini dish.
Summer’s not over yet people! Although I have an intense love of all things Fall, there’s still peaches, zucchini and corn on the cob to be eaten!
While the flavor of this dish is awesome and it’s great to get a helping of veggies or two with each serving, the ease of pulling it together is really what sells it for me.
Start to finish, this dish takes about 15 minutes, which makes it a PERFECT weeknight meal, especially with school back in full swing.
- 1 lb. whole wheat three cheese tortellini (I like Butoni
- 1 medium zucchini, washed and chopped
- 1 pint cherry tomatoes, washed and halved
- 1/3 (more or less to taste) of your favorite store-bought pesto (or make your own!)
- 2 tablespoons shredded parmesan cheese (optional)
- 2 tablespoons shredded romano cheese (optional)
- Cooking spray
- Bring 4 quarts of water to a boil.
- Once boiling, add tortellini and cook according to package instructions.
- Drain tortellini and put in a large bowl or baking dish then add pesto, mixing well to combine. Set aside.
- Meanwhile, spray a non-stick skillet with cooking spray (I use canola oil cooking spray) and add chopped zucchini and halved cherry tomatoes.
- Put pan over medium-low heat and allow vegetables to sit, stirring occasionally, for about 5-8 minutes, or until veggies soften.*
- Top pesto tortellini with softened vegetables and mix well.
- Top with shredded cheeses (optional).
* The "low and slow" method of cooking here is best. You don't want the heat so high that the veggies sear, you just want them to soften up.