It’s pasta night! A night filled with carbs and cheese…so to give it a healthy kick, I always make sure lots of veggies are involved! This recipe is truly a colorful and tasty boost for your weekday slump. The sautéing vegetables really do brighten your mood! Feel free to mix in vegetables that you like best, but listed below is my go to staple.

1 package of cheese tortellini

2 tablespoons extra virgin olive oil

2 garlic cloves (minced)

1 sweet onion (chopped)

1/3 cup sundried tomatoes (diced)

1 orange bell pepper (sliced)

1 large zucchini

1 cup parmesan cheese (grated)

1 tablespoon bread crumbs

Salt and pepper to taste

Start to bring a saucepan of water to boil for the tortellini. Cook as instructed on the package (frozen tortellini is usually 3-5 minutes in salted water).

In the meantime…add the oil, garlic, and onion into a sauté pan over medium-low heat. Sweat this mixture for 5-8 minutes or until the onions start to become super tender and translucent. Stir in the sundried tomatoes and sliced pepper, cook for 5 minutes.

Take the zucchini and cut it half. Take one of the halves and shop into thick matchsticks (a little bigger than the width of a pencil). Raise the heat to medium and add these to the sauté pan, with a sprinkle of salt and pepper. Cook the zucchini for 5 minutes, stirring occasionally. Cut the other half of the zucchini into thin coins. Reserve.

By now the tortellini should be finished cooking. Using a spider, remove the pasta and add to the sauté pan with the veggies. Toss to combine. Add in the parmesan cheese and stir to combine until everything is coated.

Pour into an oiled 9×9 casserole dish. Top with the zucchini coins. Sprinkle on the breadcrumbs, and drizzle with a tablespoon of extra virgin olive oil. \

Put into the oven and bake for 20-25 minutes.

Allow to cool slightly before serving.