One Pan Summer Vegetable Tortellini
One Pan Summer Vegetable Tortellini takes advantage of the summery abundance of zucchini, corn and tomatoes to create a family friendly dinner that can be on your table in less than 30 minutes.
Servings 4
Ingredients
- 4 slices bacon chopped
- 2 small zucchini chopped
- 1 (15 oz) can yellow and white corn drained
- 1 (15 oz) can petite cut diced tomatoes drained
- 2 tbsp jarred pesto
- 1 (10 oz) can chicken broth
- 1 10 oz bag cheese tortellini
- 6 oz mozzarella cheese shredded
Instructions
- Preheat oven broiler to high.
- In a large, oven-safe and non-stick skillet over medium heat, add the chopped bacon and cook, stirring occasionally, until the bacon is crisp.
- Using a slotted spoon, remove the cooked bacon to a paper towel-lined plate. Drain all but one tablespoon of the bacon fat from the pan and return the pan to medium-high heat.
- Add the zucchini, corn and tomatoes. Stir and cook the vegetables for about five minutes.
- Add the pesto and stir to combine.
- Add the chicken broth and bring to a boil.
- Add the tortellini and cook, stirring often, for about 5 minutes.
- Sprinkle the cooked bacon and shredded mozzarella cheese on top of the cooked vegetables and tortellini.
- Put the pan under the broil and broil for a few minutes to brown the cheese.
- Serve immediately.