Tortellini With Squash, Egg, and Breadcrumbs

Store-bought tortellini noodles give you a great head start to this hearty, everything-but-the-kitchen-sink dinner. The dish is complete with cheese-stuffed pasta, chopped zucchini, plenty of Parmesan cheese, and homemade breadcrumbs (that are really like toasted, mini croutons)—and that’s before you add a fried egg on top. But it all works together—trust us—to create a delicious meal with tons of texture and flavor. It’s a great dinner option for hungry teenagers, and you can always swap out the zucchini for the vegetable of their choosing, such as yellow squash, chopped asparagus, or even wilted baby spinach.

squash-egg-tortellini-breadcrumbs
Photo by Gentl & Hyers
Tortellini With Squash, Egg, and Breadcrumbs 5.0 2 5 1
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Fat 22 g
    • Sat Fat 6 g
    • Cholesterol 221 mg
    • Sodium 919 mg
    • Protein 21 g
    • Carbohydrate 48 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 206 mg
Store-bought tortellini noodles give you a great head start to this hearty, everything-but-the-kitchen-sink dinner. The dish is complete with cheese-stuffed pasta, chopped zucchini, plenty of Parmesan cheese, and homemade breadcrumbs (that are really like toasted, mini croutons)—and that’s before you add a fried egg on top. But it all works together—trust us—to create a delicious meal with tons of texture and flavor. It’s a great dinner option for hungry teenagers, and you can always swap out the zucchini for the vegetable of their choosing, such as yellow squash, chopped asparagus, or even wilted baby spinach.

Ingredients

  1. Check 12 ounces refrigerated cheese tortellini
  2. Check 3 tablespoons extra-virgin olive oil, divided
  3. Check cups chopped 
zucchini
  4. Check 1 garlic clove, minced
  5. Check 2 tablespoons white wine 
vinegar
  6. Check ¾ teaspoon kosher salt
  7. Check 4 large eggs
  8. Check ½ small baguette, 
torn into small pieces and toasted
  9. Check ½ teaspoon black pepper
  10. Check ½ ounce parmesan cheese, finely grated (about ¼ cup)

Directions

  1. Cook pasta in a large, deep saucepan according to package directions. Drain, reserving 2 tablespoons cooking water in the pan. Return tortellini to the pan.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add zucchini; cook until just beginning to brown, 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and salt, then add to pasta pan and toss to coat.
  3. Return skillet to medium-high and add remaining oil. Fry the eggs, covered, until whites are just set, 3 minutes. To serve, top pasta with toasted baguette pieces, pepper, eggs, and Parmesan.