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.
12 ounces refrigerated cheese tortellini
3 tablespoons extra-virgin olive oil, divided
3½ cups chopped zucchini
1 garlic clove, minced
2 tablespoons white wine vinegar
¾ teaspoon kosher salt
4 large eggs
½ small baguette, torn into small pieces and toasted
½ teaspoon black pepper
½ ounce parmesan cheese, finely grated (about ¼ cup)
Sat fat 6g
How to Make It
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.
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.
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.
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