This easy but satisfying vegetarian pasta dish features the summer squash and tomatoes that are just coming into season. Arugula adds a peppery bite to counter the richness of the cheese-stuffed pasta, but spinach would also be tasty. This recipes doubles as a wonderful pasta salad: Rinse the cooked tortellini with cold water to stop them from cooking and proceed with the recipe, omitting the 1/2 cup (4 fl. oz./125 ml) cooking water added to the pasta at the end. Refrigerate for 1 hour or up to 2 days before serving, and add additional olive oil and red wine vinegar to taste before serving.
Cheese Tortellini with Roasted Vegetables and Arugula
- 1 lb. (500 g) baby pattypan squash or zucchini, cut into 1-inch (2.5-cm) chunks
- 1 pint (12 oz./375 g) cherry tomatoes or coarsely chopped tomatoes
- 1/2 cup (2 oz./60 g) pitted Kalamata olives
- 8 garlic cloves, unpeeled
- 2 Tbs. olive oil
- Sea salt and freshly ground pepper
- 1 1/4 lb. (625 g) fresh cheese or spinach tortellini
- 1/3 cup (1 1/3 oz./40 g) grated Parmesan cheese
- 4 cups (4 oz./125 g) loosely packed arugula leaves, coarsely chopped if large
1. Preheat an oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Toss the squash, tomatoes, olives, garlic, and olive oil on the baking sheet until coated. Sprinkle with salt and pepper and roast until the squash is tender and the tomatoes fall apart, about 30 minutes.
3. While the vegetables roast, bring a large pot of salted water to a boil. Ten minutes before the vegetables are done, boil the tortellini according to the package instructions.
4. Remove the skins from the garlic, then mash the garlic with a fork. Reserve 1/2 cup (4 fl. oz./125 ml) of the cooking water, then drain the pasta. Stir the mashed garlic into the reserved cooking water.
5. In a large serving bowl, combine the tortellini with the roasted vegetables, garlic-flavored cooking water and cheese and toss to coat. Add the arugula and toss once more to combine and gently wilt the arugula. Season with salt and pepper and serve immediately. Serves 4 to 6.
Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.