Today's dinner was so simple that you can prepare this easily in less than half an hour. Plus, it is a great way to use end-of-season tomatoes and zucchini.I first quartered and sliced the zukes into chunks and sauteed them with a little olive oil, chopped garlic, and tomato. Then I simply tossed with cooked spinach and cheese tortellini and topped with a little grana padano.
Alternatively, you can also eliminate the pasta and just serve the vegetables as a side dish. Enjoy!
