This pasta was surprisingly really good! I didn’t think it would be that great since there isn’t a sauce, but it was really flavorful, and we all liked it. Two thumbs up!
Tortellini With Squash, Egg, and Breadcrumbs
time needed: 25 min.
12 ounces refrigerated cheese tortellini
3 tablespoons extra-virgin olive oil, divided
3½ cups chopped zucchini
1 garlic clove, minced
2 tablespoons white wine vinegar
¾ teaspoon kosher salt
4 large eggs
½ small baguette, torn into small pieces and toasted
½ teaspoon black pepper
½ ounce parmesan cheese, finely grated (about ¼ cup)
Cook pasta in a large, deep saucepan according to package directions. Drain, reserving 2 tablespoons cooking water in the pan. Return tortellini to the pan.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add zucchini; cook until just beginning to brown, 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and salt, then add to pasta pan and toss to coat.
Return skillet to medium-high and add remaining oil. Fry the eggs, covered, until whites are just set, 3 minutes. To serve, top pasta with toasted baguette pieces, pepper, eggs, and Parmesan.