Tortellini with Zucchini Tomato Sauce

Nothing beats homemade tomato sauce because I know what ingredients are being used. And since I almost always use seasonal, local ingredients, I know the flavour of the sauce will be bold and fresh.

These cheese-stuffed tortellini with zucchini tomato sauce is a wholesome, delicious meal for the kids, packed with manganese, vitamin C, and dietary fiber. Kids won’t eat their veggies? Zucchini is the ideal veggie to be sneaky with since it has such a mild, delicate flavour and in this traditional tomato sauce it goes completely undetected.

I’ve never been much of a fan of sneaking veggies into my kids’ meals. I’d rather they become accustomed to seeing veggies on their plates and (hopefully) eat them without any pressure…and enjoy them too!

Having said that, it suffices to say that it’s more than frustrating when the mere sight of veggies on their plates results in complete and utter veggie denial. So, sometimes you just have to sneak them in…right?

This particular recipe wasn’t intentionally made to be sneaky one. Sometimes inspiration hits when you least expect it to. I was preparing some sauteed zucchini for a frittata and some tomato sauce at the same time and decided on a whim to puree some of the zucchini and add it to the sauce. It’s a simple as that.

If your kids don’t get squirmy when they actually see vegetables on their plates you can serve this sauce as is, thick and chunky, otherwise, you’re best bet would be to puree the the zucchini so they go completely undetected.

In addition, peeling the zucchini will ensure no green bits end up on the kids’ plates. I make a large batch of this sauce and store family-size portions in the freezer for a quick and ready-made pasta sauce for those busy weeknights.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Tortellini with Zucchini Tomato Sauce

2016-01-23

Servings: Serves 4

Prep: 5 min

Cook: 25-20 min

By: Lisa Codina

Ingredients

1-2 garlic cloves, finely minced
1 tsp. capers, drained and finely minced
3 medium zucchini, stems removed, halved lengthwise and finely sliced
1 tsp. tomato paste
1 28oz can pureed tomatoes
1/2 cup water
2-3 tbs. fresh parsley, finely minced
sea salt and black pepper to taste
2-3 tbs. extra virgin olive oil
500g fresh tortellini

Directions

In a large frying pan, add the olive oil and warm on medium heat for 1-2 minutes. Add the garlic, capers, and onions and saute for 5-7 minutes or until translucent. Add the sliced zucchini and saute for 2-3 minutes.

Add the tomato paste and puree with the water and continue to cook on medium-low heat for 25-30 minutes, until the sauce has thickened and the zucchini is completely translucent.

Once the saute is ready, set aside to cool for 5-10 minutes. Bring water to a boil in a large pot and add the tortellini and cook according to the package instructions. In the meantime, transfer the sauce to a small food processor, add the fresh parsley, and blend until smooth and creamy.

Once the tortellini are cooked, drain the water then return the pot and add the sauce. Stir until the tortellini are completely covered with the sauce. Garnish with freshly grated Parmesan cheese and fresh parsley.

Bites for Foodies