Butter-Sage Tortelli di Zucca
Fresh pumpkin tortelli tossed in a silky brown-butter sauce with crispy sage. A 15-minute weeknight pasta that tastes like a long, slow kitchen afternoon.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 14 oz fresh tortelli di zucca (pumpkin-filled pasta)
- 4 tbsp butter
- 12 leaves fresh sage leaves
- 1 clove garlic clove, minced
- ½ whole lemon
- 2 tbsp Parmigiano-Reggiano, grated
Instructions
- 1
Bring a pot of salted water to a rolling boil.
- 2
Add tortelli and cook until they float, then another minute—until edges look tender.
- 3
While they cook, melt butter in a skillet over medium, add garlic and cook until fragrant, 30 seconds.
- 4
Add sage leaves and let them crisp, stirring, until edges darken, about 1 minute.
- 5
Drain tortelli, add to skillet, and gently toss until coated—butter should look foamy and nutty.
- 6
Divide between bowls, grate lemon zest over top, finish with Parmigiano-Reggiano, squeeze lemon juice.
Tools you’ll need
- large pot
- 12-inch skillet or saucepan
- microplane or zester
- wooden spoon
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