Filled tortellini with roasted courgettes, cherry tomatoes and rocket
An easy, vegetarian pasta dish full of beautiful colours and delicious flavours.
- 1 packet of fresh filled pasta (I chose 3 cheese)
- 1 large courgette
- 12 cherry tomatoes
- Olive oil
- fresh and grated
- For the sauce
- 2 large ripe tomatoes
- Garlic powder
- Olive oil
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preheat the oven to medium heat. Slice the courgette finely. Place the slices evenly on a baking tray with greaseproof paper, making sure they don't overlap.
Drizzle with olive oil and place in the oven for about 10-15 minutes. Keep an eye on them and when they are nicely golden, remove from the oven and turn each slice over. Place back in the oven to cook the other side. When the courgettes are nicely golden on both sides, turn the oven down to low and leave them inside so they stay warm.
Wash and dry the rocket.
Slice the cherry tomatoes in half.
Grate the paremasan.
And prepare the sauce.
To prepare the sauce, wash and coarsely chop the tomatoes.
Place them in a small blender. And a little powdered garlic, salt, pepper and a drizzle of olive oil.
Mix to a puree only, it shoulc not be too liquid.
Pour into a small saucepan and place on low heat.
Cook the pasta as indicated on the packet. If you have chose fresh pasta, the cooking time is generally quite quick.
Drain the pasta and pour back into the pan. Stir in the rocket for 1-2 minutes.
Serve the pasta onto the plates, add the cherry tomatoes and the roasted courgettes.
Sprinkle with parmesan, add a few spoons of tomato sauce and a little fresh pepper.