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🍰 Tortellini-Zucchini-Pan with Lemon Dip and Roasted Seeds

650 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Sunflower seeds 60 g
• Zucchini 2 pcs
• Onions, red 2 pcs
• Tortellini with tomato filling, fresh 800 g
• Olive oil 5 tbsp
• Lemons 1 pcs
• Honey 1 tbsp
• Yogurt, plain 300 g
• Pepper, black ground pinch
• Butter 1 tbsp

Instructions

1. 1. Bring about 4 to 5 liters of water to a boil in a large pot and add salt.
2. 2. Preheat a large non-stick pan over medium-high heat.
3. 3. Roast the sunflower seeds in the hot pan for about 2 minutes until golden brown.
4. 4. Remove the roasted seeds from the pan and set them aside.
5. 5. Wipe the pan clean with a kitchen towel.
6. 6. Wash the zucchini thoroughly and trim the ends.
7. 7. Halve the zucchini lengthwise and slice them into thin half-moons.
8. 8. Halve the onions and peel them.
9. 9. Cut the onions into wedges lengthwise as well.
10. 10. Add the tortellini to the boiling salted water and cook for about 1 minute.
11. 11. Drain the tortellini in a colander.
12. 12. Return the tortellini to the pot.
13. 13. Toss the tortellini with 2 tablespoons of olive oil.
14. 14. Wash the lemon thoroughly.
15. 15. Grate about 1 teaspoon of lemon zest finely.
16. 16. Halve the lemon.
17. 17. Squeeze the juice from the lemon.
18. 18. Place the yogurt in a bowl.
19. 19. Add 1 tablespoon of honey to the yogurt.
20. 20. Add 1 teaspoon of lemon zest to the yogurt.
21. 21. Add 2 tablespoons of lemon juice to the yogurt.
22. 22. Whisk the yogurt mixture well.
23. 23. Season the dip with salt and pepper to taste.
24. 24. Heat 2 tablespoons of olive oil in the cleaned pan over high heat.
25. 25. Sauté the onions for about 1 minute over high heat.
26. 26. Add the zucchini to the pan.
27. 27. Fry the zucchini for about 4 minutes over medium-high heat until golden brown on all sides.
28. 28. Season the zucchini with salt and pepper.
29. 29. Remove the pan from the heat.
30. 30. Let the zucchini rest covered until serving.
31. 31. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in another pan over medium heat.
32. 32. Wait until the mixture foams.
33. 33. Add the tortellini to the pan.
34. 34. Fry the tortellini for about 2 to 3 minutes until golden brown on all sides.
35. 35. Return the tortellini to the pot with the remaining zucchini.
36. 36. Mix everything thoroughly.
37. 37. Plate the tortellini and zucchini pan.
38. 38. Sprinkle the roasted sunflower seeds over the top.
39. 39. Serve the pan with the lemon yogurt.

Nutrition per serving

• kcal: 650
• Protein: 24 g · Fett/Fat: 35 g · Carbs: 59 g