Ingredients: 

1 zucchini

2 roma tomatoes 

1 shallot

2 cloves of garlic 

1 tablespoon of Italian seasoning 

1 teaspoon of chili flakes 

1/4 cup of panko breadcrumbs 

9 oz of tortellini  

1/4 cup of parmesan cheese

Olive oil 

Butter

Directions: 

1. Preheat oven to 450 degrees. Boil medium pot of salted water.Trim and halve zucchini and tomatoes. 

2. Slice shallot and mince garlic. Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast for 17 minutes. 

3. Place 2 tablespoons of butter in a microwave for 10 seconds. Place garlic and teaspoon of Italian seasoning into the bowl and stir. 

4. Melt 1/2 tablespoon of plain butter in a small pan over medium-high heat. Add panko and cook, stir until golden and toasted for three minutes. Turn off heat and season with salt and pepper.

5. Once water is boiling, add tortellini to the pot. Cook for five minutes. Put the tortellini to the side to make the sauce. Drain the pot used for the tortellini and drizzle olive oil in medium-high heat. Add shallots and garlic herb butter and stir for three minutes, then add the cooked tortellini and stir to coat. 

6. Season the pasta with salt and pepper. Divide tortellini between bowls and top with roasted vegetables. Sprinkle parmesan and toasted panko to top it off.

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