Instructions

• Bring a large pot of water to a boil and season it with salt. While the water heats, dice the onion and zucchini.
• When the water is boiling, cook 1lb cheese tortellini (fresh or frozen) according to package directions. Drain and set aside.
• Meanwhile, heat a deep, ovenproof skillet over medium heat. Add and melt 4 cubes Italian Herb Saute Express Saute Starter.
• Add the diced onion to the skillet and sauté 3 minutes, stirring occasionally. Add the diced zucchini and cook another 3 minutes, until the onion and zucchini are tender. Season with salt and pepper to taste.
• Stir in the 14.5oz can petite diced tomatoes (including juices). Simmer lightly for 5 minutes.
• Add the cooked tortellini and 1/2cup shaved parmesan cheese to the skillet; stir gently to combine and warm through.
• Evenly sprinkle 1 1/2cups grated mozzarella cheese over the top. Place the skillet under the broiler and broil until the mozzarella is melted and bubbly, watching closely (about 2–5 minutes).
• Remove from the broiler, let rest 1–2 minutes, garnish with parsley if desired, and serve hot.