Zucchini & Sausage Tortellini (aka Zucchini and Weenie Tortellini)
The name may sound absurd, but this dish delivers serious weeknight comfort: golden pan-fried tortellini, juicy sausage rounds, tender seared zucchini, and a hug of pesto to bring it all together. Best of all, it’s on the table in under 20 minutes—so you can relish the rhyme and the relaxation.
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces zucchini or summer squash about 2 small or 1 medium, sliced into ½-inch rounds
- Kosher salt and black pepper
- 5 ounces fresh (refrigerated) cheese tortellini
- 3 tablespoons chicken stock or water
- 2 links fully-cooked pork or chicken sausage sliced into ½-inch rounds
- ¼ cup pesto
- Sour cream for serving
- Red pepper flakes optional, for topping
Instructions
- Heat 1 tablespoon of olive oil in a large skillet (with a lid) over high heat. Once hot, add the zucchini with a pinch of salt and pepper. Cook for 1 to 2 minutes per side, flipping with tongs, until golden brown. Transfer to a paper towel-lined plate.
- Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the tortellini and sausage. Pour in the chicken stock or water, then cover and let cook undisturbed for 2 minutes.
- Remove the lid and continue cooking, stirring occasionally, until everything is browned and a little crisped, about 2 to 3 more minutes. Turn off the heat.
- Add the zucchini back to the pan along with the pesto and toss gently to coat.
- Serve in bowls with a dollop of sour cream and a sprinkle of red pepper flakes, if desired.
Notes
Tip for Scaling Up:
Doubling or tripling the recipe? Go for it—but cook the zucchini in batches. Overcrowding the pan will steam the squash instead of giving it that golden-brown sear. A little extra time at the stove is worth it for the flavor (and texture) payoff.
Doubling or tripling the recipe? Go for it—but cook the zucchini in batches. Overcrowding the pan will steam the squash instead of giving it that golden-brown sear. A little extra time at the stove is worth it for the flavor (and texture) payoff.