Fresh tortelloni with paprika sauce and zucchini

Preheat the oven to 200 ° C.

Clean the shallots and cut thinly in length. Wash the courgettes, halve in length and cut into 1 cm slices.

Cover the shallot and zucchini with the oregano, pepper and salt. Spread over a baking sheet covered with parchment paper and place the tomatoes on the branch in between.

Sprinkle the vegetables with the oil and grill for about 15 minutes in the middle of the oven.

Meanwhile, bring a large pot of water to the boil. Heat a frying pan without oil or butter and fry the bacon in 8 min. On a low heat until golden brown and crispy.

Drain on kitchen paper.

Heat the sauce for 5 minutes on low heat. Stir occasionally. When the water boils, add the tortelloni and possibly salt and cook the pasta in 5 minutes until al dente.

Drain and mix through the sauce.

Divide the pasta over 4 deep plates and spoon the roasted vegetables and the bacon.