Creamy Tomato Tortellini with Zucchini
Getting a healthy, flavorful dinner on the table in under 30 minutes shouldn't feel like an Olympic sport. I know exactly how it feels to stare at the fridge at 6:00 PM, exhausted, wanting something better than a bowl of cereal but lacking the energy for a gourmet production.
Ingredients
- 1 package 9 oz refrigerated cheese tortellini
- 1 medium zucchini diced
- 1.5 cups marinara sauce
- ¼ cup heavy cream or half-and-half
- 1 tbsp olive oil
- 2 cloves garlic minced
- Fresh basil for garnish
- Grated Parmesan cheese
Instructions
- Boil: Cook tortellini in salted water according to package directions (usually 2–4 mins). Drain.
- Sauté: Heat oil in a skillet. Add zucchini and garlic, sautéing for 3 minutes until tender-crisp.
- Simmer: Pour in the marinara and heavy cream. Bring to a gentle simmer for 2 minutes.
- Combine: Toss the cooked tortellini into the sauce. Stir gently to coat.
- Serve: Top with fresh basil and a generous sprinkle of Parmesan.