Tortellini with Vegetable Confetti

Author:Inspired by Sunset Italian Cooking, pg. 28
Yield:2 servings
Prep time: 00:15
Cook time: 00:11
Category:Main Courses


1 tbsp. olive oil (or butter)
1 medium zucchini cut in 1/2" cubes
1 small red bell pepper, seeded and diced
2 cloves garlic, minced or pressed
1 tsp. fresh thyme leaves (or dry thyme)
2 tbsp. pine nuts
1 pkg. tortellini (about 9 oz)
 salt and freshly ground black pepper to taste
 Parmesan cheese, freshly grated


  1. In a 3 or 4 quart pan, bring 2 quarts water to boil over high heat.
  2. Meanwhile, melt butter in a wide frying pan over medium-high heat. Add zucchini, bell pepper, garlic and thyme; cook, stirring often, for 3 minutes.
  3. Add pine nuts; continue to cook, stirring until zucchini and pine nuts begin to brown (about 4 more minutes). Remove from heat; keep warm.
  4. Add tortellini to boiling water and cook, uncovered until just tender to bite (about 8 minutes). Drain well, add zucchini mixture, and mix lightly; season to taste with salt and pepper.
  5. Serve in warm, wide, shallow bowls. Offer cheese to taste.