Vegetable Tortelloni Recipe
seasonal vegetables | heirloom cherry tomatoes | corn | roasted garlic | zucchini | squash | pecorino romano | onion | mushrooms vegetable broth
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Ingredients
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Main ingredients
Method
Cooking Instructions
- 1
Prepare the vegetables
Chop the zucchini, yellow squash, onion, and slice the mushrooms. Halve the heirloom cherry tomatoes.
- 2
Cook the tortelloni
In a large pot of boiling salted water, cook the vegetable tortelloni according to the package instructions. Drain and set aside.
- 3
Sauté the vegetables
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and mushrooms, cooking for another 3-4 minutes.
- 4
Add remaining vegetables
Stir in the zucchini, yellow squash, corn, and halved cherry tomatoes. Cook until the vegetables are tender, about 5-7 minutes.
- 5
Combine with broth
Pour in the vegetable broth and bring to a simmer. Allow to cook for another 5 minutes.
- 6
Combine with tortelloni
Add the cooked tortelloni to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes, until heated through.
- 7
Serve
Serve the vegetable tortelloni warm, topped with grated Pecorino Romano cheese.
