Tortiglioni pan with zucchini and tomatoes

Ingredients for 3 servings:

• 500 g tortellini
• 2 m.-large zucchini
• 250 g cocktail tomatoes
• 15 g dried tomatoes
• 35 g Grana Padano, grated
• 70 ml olive oil
• 50 ml water
• 1 tsp salt
• ½ tsp chili powder
• ½ tsp basil
• 0.33 tsp thyme
• 1 clove(s) garlic
• some garlic powder
• some black pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

vegetarian

Cut the zucchini into slices about 1 cm thick. Cut the sun-dried tomatoes into small pieces. Cook the pasta with 1.5 tablespoons of salt according to the package instructions. Meanwhile, fry the zucchini in frying oil over medium heat until almost cooked. Add the tomatoes and season with salt. Separately, in a bowl, mix the cheese, olive oil, water, crushed garlic, and the remaining spices until liquid. Add the cooked pasta and sun-dried tomatoes to the vegetables. Pour the spice mixture over the pasta and mix thoroughly. Fry for a few minutes, stirring occasionally, until some of the pasta turns golden but not brown. Tip: With this amount of pasta, I use a wok for frying.