Pesto Tortellini Skillet with Zucchini
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $19.00
- Nutrition
- 600 cal · 24g protein
- quick
- meatless
- skillet
- kid-favorite
🍳 2 pans · Picky-eater safe bet: plain noodles
Pesto Tortellini Skillet with Zucchini is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
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Ingredients
- 1/4 tsp black pepper
- 20 oz cheese tortellini
- ⅔ cup basil pesto
- 4 count zucchini
- 1 jar roasted red peppers (12 oz jar)
- 1 count red onion
- ½ cup Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp salt (pasta water and vegetables)
Steps
- Bring a large pot of salted water to a boil for the tortellini. Cut the zucchini into half-moons, slice the red onion, and drain and slice the roasted peppers into strips.
- Heat the oil in a large skillet over medium-high. Add the zucchini and onion with the oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook 8 to 10 minutes, stirring occasionally, until browned and tender.
- Meanwhile, cook the tortellini in the boiling water according to the package, usually 3 to 5 minutes for refrigerated or 7 to 8 for frozen. Scoop out 1/2 cup of the cooking water, then drain.
- Add the roasted peppers to the skillet and warm 1 minute. Add the tortellini, pesto, and a splash of the reserved pasta water and toss gently until everything is coated and glossy.
- Top with Parmesan and serve. A handful of plain tortellini set aside before the pesto goes in keeps picky eaters happy.
- Make ahead: slice the zucchini, onion and peppers up to 2 days ahead and keep them covered in the fridge.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 58 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 30 g
- Saturated fat
- 8 g
- Sodium
- 1,050 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Anshu A / Unsplash