One night I had frozen tortellini on hand and didn’t have a clue what I was going to make. I scanned my cupboards and refrigerator, and soon I was happily cooking away. So fresh-tasting and simple, this combination is now a go-to recipe!
—LEO PARR NEW ORLEANS, LA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 cups frozen cheese tortellini (about 8 ounces)
1 pound ground turkey
2 medium zucchini, halved lengthwise and sliced
2 garlic cloves, minced
1 1/2 cups cherry tomatoes, halved
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup shredded Asiago cheese, divided
1 tablespoon olive oil
1. Cook tortellini according to the package directions.
2. Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat 7-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese.
3. Drain tortellini; add to skillet and toss to combine. Drizzle with the oil; sprinkle with remaining Asiago cheese.