Some days call for brightly colored, delicious dishes of pasta. Lighten it California style by loading it up with tons of veggies and ricotta instead of a cream sauce. All of these posts about Italy leave me constantly craving delicious pasta and Italian cheese. This tortellini dish is packed full of zucchini, tomatoes, and melded together with a creamy ricotta cheese.
I cooked the tortellini until it was hot and steamy, sauted the vegetables, and then stirred the creamy ricotta in. I used the heat from the tortellini to warm up the ricotta and make it extra creamy. This was a fun dish to make because it all came together in one big yummy bowl.
Ricotta is a really nice alternative to using a cream sauce. I do love this Mornay Sauce option, but cream sauces tend to be higher in fat and calories. Ricotta is a really great low carb option to lighten up a typically heavy dish.
- 1 Head Garlic
- 2 Tablespoons of Olive Oil
- 1 Pound Tortellini
- 15 Ounce Ricotta Cheese
- 1 Pint Cherry or Grape Tomatoes
- 1 Green Zucchini
- 1 Yellow Squash
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- Roast garlic.
- Lightly saute sliced zucchini & squash in olive oil.
- Boil tortellini for 8 minutes (for cheese tortellini, longer for chicken or prosciutto filled tortellini) Reserve ½ cup of the starchy pasta cooking water.
- Mince roasted garlic.
- Slice tomatoes in half.
- Mix garlic, ricotta, salt, pepper, and stir well.
- Drain the pasta well.
- Add tomatoes and zucchini to tortellini.
- Pour ricotta mixture over tortelini and stir.
- Stir in ricotta mix.
- Serve warm!