Step 1

Adjust an oven rack to the top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Cut tomato into 8 wedges. Halve, peel, and thinly slice shallot. Mince garlic.

Step 2

Toss zucchini and tomato on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.

Step 3

Meanwhile, in a small microwave-safe bowl, microwave 2 TBSP butter until just softened, about 10 seconds. Stir in garlic, 1 tsp Italian Seasoning (we sent more), ½ tsp salt, and a pinch of chili flakes. (Like things spicy? Add more chili flakes!)

Step 4

Melt 1 TBSP butter in a small pan over medium-high heat. Add panko and cook, stirring, until toasted, 3-4 minutes. Turn off heat; season with salt and pepper. Once water is boiling, add tortelloni to pot. Cook until al dente, 3-4 minutes. Scoop out ½ cup pasta water, then drain.

Step 5

Heat a drizzle of olive oil in pot used to cook pasta over medium-high heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Add garlic herb butter and cook until melted and fragrant, about 1 minute. Add ¼ cup pasta water; stir until a buttery sauce forms. Stir in cooked tortelloni until coated. Add more pasta water, if necessary, to loosen the sauce. Turn off heat; season with salt and pepper.

Step 6

Divide pasta between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko, and a pinch of chili flakes if desired.