Well Dined

12Sep/140

Tortellini with Vegetables and Meatballs

Well Dined | Tortellini with Vegetables and Meatballs

I have been really busy and traveling a lot lately, I haven't really been cooking much.  When I do, it is usually a quick throw together of some type of pasta, vegetable, and protein.  This particular version consisted of tri-color cheese tortellini, heirloom tomato, yellow zucchini, spinach, turkey meatballs, goat cheese, and fresh herbs.

Well Dined | Tortellini with Vegetables and Meatballs

While the water for the pasta was boiling, I sliced the zucchini and chopped the tomato and an onion.  I sauteed the onion and zucchini in some goat butter, then added the spinach and let it wilt.  I added the cooked tortellini on top with a little pit of pasta water (which helped with the wilting), then threw in the fresh tomatoes and took it off the heat.

Well Dined | Tortellini with Vegetables and Meatballs

Lastly I added some frozen turkey meatballs that I had heated in the microwave (I know, I know - I was in a hurry okay?), some crumbled goat cheese, and some fresh basil and parsley.  This was super easy and came together in less than 30 minutes.  Plus there was enough other stuff going on to distract my husband from the vegetables - score!

Tortellini with Vegetables and Meatballs
a Well Dined Original
Serves 4-6

1 (20 oz) pkg of fresh cheese tortellini
1 tbsp butter (I used goat butter)
1 small onion
2 small yellow zucchini
1 large heirloom tomato
2-4 large handfuls of baby spinach
1 (24 oz) pkg frozen turkey meatballs
2-4 oz goat cheese, crumbled
fresh herbs (basil, parsley)

Bring a large pot of salted water to boil.  Add the tortellini and cook according to package instructions.  Drain, reserving a cup of the pasta water.  Heat the meatballs according to package instructions.

Meanwhile, finely chop the onion, thinly slice the zucchini, and roughly chop and de-seed the tomato.  In a large saute pan, melt the butter over medium heat.  Add the onion and cook until translucent, then add the zucchini and cook until soft. Add the spinach and allow to wilt.

Add the cooked tortellini and some of the pasta water (if you time this right, it will be done in time to help with wilting the spinach), season with salt and pepper, toss to combine.

Add the tomato, meatballs, goat cheese, and herbs, and toss to combine.

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