Tortellini tossed with zucchini, summer squash, and hearty Italian sausage. It’s a quick and easy dinner for busy weeknights!
Is it too late to talk about zucchini and yellow squash? I hope not because I’d hate for you to skip over this pasta dish – it’s a simple combination of Italian sausage, whole wheat tortellini and the I hope it’s not too late to talk about it zucchini and yellow squash. All of this good stuff is tossed together in a simple pesto sauce. It’s full of flavor and a great summer-to-fall transition meal – you get the bright, fresh flavor from the squash, basil, and a squeeze of lemon combined with the warm and hearty Italian sausage and four cheese pasta. It’s the best of both seasons.
And (of course!) it includes one of my all-time favorite short-cuts: packaged fresh tortellini. Those time-saving fresh kinds of pasta are dinnertime life-savers and a go-to favorite of mine. I don’t like to admit how many times I use them to make things like baked tortellini, ravioli with asparagus and mushrooms, or my old favorite creamy, cheesy baked ravioli. Right now, my main excuse for leveraging smart short-cuts is that our new furry snuggle muffin (aka Feynman the wonder pup) is taking up a lot of time so quick easy dinners are a must and this one is going right to the top of the dinner rotation list.
Let me say it again: pasta, sausage, tender squash lightly browned in the pan, and all of it coated lightly in a bright and flavorful pesto sauce.
That’s what I call dinner.
More Dinner RecipesPrint
This is an easy weeknight meal idea that takes no time at all to pull together. Make your own simple pesto as described in the recipe or use your favorite store bought pesto instead. Either way, dinner will be on the table in no time!
- 1/4 cup roughly chopped basil
- 1/4 cup of pine nuts
- 2 garlic, smashed
- 1/4 cup olive oil, plus 2 tablespoons
- 7 –8 ounces Italian sausage, casings removed (about 2 links)
- 1 zucchini, sliced into half-moon shapes
- 1 yellow squash, sliced into half moon shapes
- Juice from 1/2 lemon
- 1 teaspoon kosher salt
- 1 (9-ounce) package fresh four cheese tortellini
- 1 teaspoon lemon zest
- Combine the basil, pine nuts, and garlic in a small food processor or blender. Pulse it until the pine nuts break up (it doesn’t need to be pureed). Slowly pour in the olive oil while pulsing until all of it is combined. I like it a little chunky because the chopped pine nuts add some texture to the dish, but pulse it until you get your desired consistency. If using store bought pesto go ahead and skip this step. You’ll need about a 1/4 cup in total, which you’ll add to the pasta at the end.
- Bring a large pot of water to a boil. Add the tortellini and boil it for 7-8 minutes. Drain it and set it aside.
- In a medium-sized pan heat the 2 tablespoons of olive oil over medium heat. Add the sausage and brown it, using a wooden spoon to break it up into small pieces. Once it’s cooked through (about 5 minutes) remove it from the pan and set it aside.
- Add the zucchini and yellow squash to the same pan. All it all to brown over medium heat until it’s tender and browned on all sides (about five minutes or so). Add the lemon juice to the pan and scrape up any browned bits of the bottom of the pan. Add the sausage and salt and give it all a good stir to combine. Add in the cooked tortellini, lemon zest, and pesto and toss to combine.
- Garnish each serving with a squeeze of lemon and a sprinkling of pine nuts (optional)
- Category: Dinner
- Cuisine: American
- Calories: 574
- Sugar: 2.7g
- Sodium: 1267mg
- Fat: 41g
- Carbohydrates: 35.1g
- Fiber: 2.7g
- Protein: 18.7g
Keywords: tortellini with sausage and zucchini