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  • NDCaptialChef

Summery Sicilian Tortellini

light, refreshing, and so good!

Ingredients: 1 9 oz. container Fresh Tortellini (Buitoni) 1 Red Bell Pepper (diced) 1 Small Yellow Squash (diced) 1 C. Mushrooms (diced) 1 Roma tomato (diced) 1 Shallot (diced) 3 Tbsp. Plain Greek Yogurt 1 Lemon (zest and juiced) Fresh parsley (garnish) Shredded Parmesan cheese Oil Salt & Pepper Optional: crushed red pepper

Directions: 1. Fill large pot with water. Turn on high. 2. Prep veggies by dicing pepper, mushrooms, tomatoes and shallot. Zest lemon and slice in half. 3. All 1 Tbsp oil (I prefer Grapeseed) in large skillet over medium high heat. Add diced veggies, cooking until soft and translucent. (At this time the water should be boiling in your pot; season with salt and cook tortellini per directions on container.) 4. To make the sauce, add Greek Yogurt and 1/3 c. water to veggies mix. Bring to boil and reduce heat to simmer. Season with Salt & Pepper. Once sauce has thickened, add 2 Tbsp of cooked pasta water and pasta to skillet if it’s too thick and creamy. 5. Stirring sauce, add lemon zest, lemon juice, 1/4 c. shredded Parmesan cheese. Taste and season with Salt & Pepper, if needed. 6. Remove from heat, serve between bowls. Top with fresh Parsley, optional Crushed Red Pepper and Parmesan cheese.

Enjoy! Cheers xo, V.


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