Cheese Tortellini with Roasted Cauliflower Filberts
Indulge in the perfect harmony of creamy pasta and nutty, roasted goodness with this Cheese Tortellini with Roasted Cauliflower Filberts recipe. This comforting dish features tender cheese-filled tortellini tossed with golden roasted cauliflower and the delightful crunch of toasted hazelnuts, or filberts, for a unique texture. A simple yet flavorful garlic butter sauce, enriched with Parmesan cheese and a hint of zesty lemon, ties it all together in a symphony of flavors. Garnished with fresh parsley, this easy-to-make recipe is ideal for a quick weeknight dinner or an elegant meal to impress guests. Packed with bold, fresh ingredients and ready in just 45 minutes, this pasta dish is a satisfying fusion of savory and nutty that you won't want to miss.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 1 head Cauliflower
- 1 cup Hazelnuts (filberts)
- 3 tbsp Olive oil
- 2 Garlic cloves
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Butter
- 1 tsp Lemon zest
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into small florets and place them on a baking sheet.
Drizzle the cauliflower with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the cauliflower roasts, bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
In a dry skillet over medium heat, toast the hazelnuts (filberts) for 5-7 minutes, stirring occasionally, until fragrant and slightly browned. Remove from heat, let cool, and chop coarsely.
In a large skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant.
Add the roasted cauliflower to the skillet and toss to combine.
Add the cooked tortellini to the skillet along with the reserved pasta water, tossing gently to coat the tortellini in the sauce.
Stir in the grated Parmesan cheese, chopped hazelnuts, and lemon zest. Adjust seasoning with additional salt and pepper if needed.
Remove from heat and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 6.1 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
