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.

Tortellini Pasta with Ricotta | 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.
Tortellini Pasta with Ricotta | 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.
Tortellini Pasta with Ricotta | Tortellini Pasta with Ricotta |

Tortellini with Ricotta


  • 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


  1. Roast garlic.
  2. Lightly saute sliced zucchini & squash in olive oil.
  3. Boil tortellini for 8 minutes (for cheese tortellini, longer for chicken or prosciutto filled tortellini) Reserve ½ cup of the starchy pasta cooking water.
  4. Mince roasted garlic.
  5. Slice tomatoes in half.
  6. Mix garlic, ricotta, salt, pepper, and stir well.
  7. Drain the pasta well.
  8. Add tomatoes and zucchini to tortellini.
  9. Pour ricotta mixture over tortelini and stir.
  10. Stir in ricotta mix.
  11. Serve warm!

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