Description
This quick and easy Tortellini with Summer Veggies recipe celebrates the vibrant flavors of fresh, in-season vegetables like cherry tomatoes, zucchini, and red bell pepper combined with tender cheese-filled tortellini. Ready in under 30 minutes, it’s a light yet satisfying meal perfect for warm evenings, suitable for all skill levels, and easily customizable to your preferences or dietary needs.
Ingredients
Scale
Main Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into thin half-moons
- 1 red bell pepper, diced into bite-sized pieces
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Wash and halve the cherry tomatoes, slice the zucchini into thin half-moons, dice the red bell pepper into bite-sized pieces, and finely mince the garlic to release its flavor.
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until they float and are tender but still firm. Drain the tortellini, reserving a splash of pasta water.
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add sliced zucchini and diced red bell pepper and cook for 3-4 minutes until they soften slightly but retain some crunch. Add halved cherry tomatoes last and cook until they begin to release their juices.
- Combine tortellini and vegetables: Add the drained tortellini to the skillet with the sautéed vegetables. Toss gently to combine, adding reserved pasta water as needed to create a light sauce that coats the pasta.
- Finish with herbs and cheese: Remove the skillet from heat. Stir in fresh chopped basil and grated Parmesan cheese. Season generously with salt and pepper to taste. Mix well and serve immediately.
Notes
- Cook pasta al dente to maintain texture alongside the vegetables.
- Use fresh basil for the best flavor impact.
- Reserve some pasta water to help create a silky sauce.
- Avoid overcrowding the pan when sautéing veggies; cook in batches if necessary.
- Let the dish rest for a few minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: tortellini, summer vegetables, quick pasta recipe, Italian, easy dinner, fresh basil, cherry tomatoes, zucchini, healthy pasta