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...."
INGREDIENTS
•
12 ounces refrigerated cheese tortellini
•
3 tablespoons extra-virgin olive oil, divided
•
3 1/2 cups chopped
zucchini
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1 garlic clove, minced
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2 tablespoons white wine
vinegar
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3/4 teaspoon kosher salt
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4 large eggs
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1/2 small baguette,
torn into small pieces and toasted
•
1/2 teaspoon black pepper
•
1/2 ounce parmesan cheese, finely grated (about 1/4 cup)
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