• Home
  • About
  • Travels and other stories
    • Snapshots
  • Recipes
    • Soups and side bits
    • Pies, tarts and bread
    • Hiking snacks
    • Salads and vegetables
    • Pasta, noodles and rice
    • Seafood, poultry and meat
    • Sweet things
  • Gourmet hikes
    • Previous gourmet hikes
  • Home
  • About
  • Travels and other stories
    • Snapshots
  • Recipes
    • Soups and side bits
    • Pies, tarts and bread
    • Hiking snacks
    • Salads and vegetables
    • Pasta, noodles and rice
    • Seafood, poultry and meat
    • Sweet things
  • Gourmet hikes
    • Previous gourmet hikes

Tortellini with buttery garden vegetables (from Tanya’s dad)

21/03/2019
This is so simple it almost doesn’t deserve to be in a post, yet so delicious I needed to share it.
The oddly-shaped and amazingly sweet vegetables are the heroes of this dish. Enhancing their flavour by doing very little is the key. Thank you, Tanya (and your dad!), for gifting me with these beauties! The tortellini itself is unashamedly store-bought, but is a dried variety from Italy that holds it shape once cooked and has a lovely, three-cheese filling. And it makes for a delicious and quick mid-week meal.

INGREDIENTS:

250 g dried, cheese-filled tortellini* handful baby carrots 1 zucchini handful cherry tomatoes 1 clove garlic, finely chopped 50 g butter sea salt and ground black pepper extra virgin olive oil 2 tablespoons chopped, fresh parsley Serves 4 as an entree or 2-3 as a main meal

METHOD:

Step 1: Prepare the tortellini according to the packet instructions. Ensure the water is lightly salted and boiling before pouring in the dried tortellini. Step 2: While the tortellini is cooking, prepare the vegetables. If they are of the garden variety, ensure they are well washed but leave the skin on. I think they taste better that way! Cut the tops of the carrots if you wish and slice in half length ways. Cut the zucchini in half length ways and then slice into coarse pieces. Cut the tomatoes in half. Step 3:  Place a large frying-pan on a medium heat and add a good drizzle of olive oil (about 2 tablespoons) and half the butter. Saute the garlic for one minute and then add the carrots and zucchini. Cook gently until almost tender and then add the tomatoes, preferably when the pasta has only a couple of minutes to go. Season well to taste and turn off the heat. Step 4: When the tortellini is ready (al dente, just slightly chewy, preferably), use a slotted spoon to quickly transfer it directly to the sauteed vegetables. It doesn’t matter if a little of the starchy pasta water makes its way into the pan. This helps to thicken the sauce. Toss the pasta through the vegetables and add the remaining butter and most of the parsley. Serve and garnish with the remaining parsley scattered on top, and accompany with a crisp rosé for an even more perfect and simple dining affair. *Dried tortellini can be purchased from a good European deli and some supermarkets. For Melbourne people, I buy mine from Mediterranean Wholesalers in Brunswick.  

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

baby carrotsgarden vegetablesparsleypastatortellinivegetarianzucchini
Share

Pasta, noodles and rice

Danielle Dominguez

You might also like

Cauliflower, broad bean and date tagine
21/10/2022
Roast pumpkin, feta and pomegranate seed salad
27/10/2018
Vegetable lasagne
23/10/2018

Leave A Reply


Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Follow Me On

    • Facebook
    • Instagram
  • Subscribe to Dan Domi Travels

    Enter your email address to receive notifications of new posts.

  • Recent Posts

    • Spicy mango chutney
    • Snapshot: Stourhead, England
    • Roast beetroot, walnut and gorgonzola risotto
  • Tags

    Avola blueberry bread broad beans brownie Cambodia cauliflower cheese chicken Dandenong Ranges dark chocolate eggs Esagono Monello garden vegetables gluten-free Gorgonzola gourmet hike group hike hiking Italy kale Laos lockdown Marzememi Mekong Adventure Mekong River Milan Milano Mount Etna Nero d'Avola parmesan pear pie pumpkin rice ricotta salad Sicily soup Taormina Thailand vegetables vegetarian Victoria Yarra River


    • Facebook
    • Instagram
    • Mail
  • Join the mailing list to receive notifications of new Dan Domi Travels posts

  • I acknowledge the Wurundjeri people of the Kulin Nation, the traditional owners of the land on which I live and work. I pay my respects to their elders, past, present and emerging, and acknowledge sovereignty has never been ceded.


  • Privacy Policy
© Copyright Dan Domi Travels