There’s something magical about cooking with seasonal ingredients. I always look forward to the summer months when farmers’ markets overflow with fresh, vibrant vegetables. That’s what inspired this Tortellini with Summer Veggies recipe. One warm afternoon, I found myself staring at a beautiful spread of zucchini, cherry tomatoes, and sweet bell peppers—and I instantly knew what I was making for dinner. Tortellini, with its tender pasta pockets filled with cheese, makes the perfect base for showcasing these garden-fresh gems. This dish came together almost effortlessly, and every bite was bursting with color, flavor, and the joy of summer.

You’re going to fall in love with this recipe. Why? Because it’s incredibly easy to make and packed with flavor. It’s one of those meals that looks impressive on the table but takes only minimal effort. Whether you’re preparing it for your family on a busy weekday or serving it to guests during a weekend get-together, it always receives compliments. The combination of the cheesy tortellini and the lightly sautéed vegetables offers both comfort and freshness, making it a go-to summer dinner.

What I really appreciate about this recipe is its versatility. You can adjust it to suit what’s in season or what you have in your fridge. No zucchini? Use asparagus. No cherry tomatoes? Try sun-dried tomatoes or roasted red peppers. You can also add grilled chicken, turkey bacon, or keep it vegetarian. The base remains the same, but the possibilities for variation are endless.

Another reason this recipe deserves a spot on your regular rotation is that it’s affordable. You don’t need fancy ingredients or a long list of groceries. Just grab a pack of cheese tortellini and a few simple vegetables, and you’re halfway there. It’s budget-friendly without sacrificing flavor, which makes it perfect for families, meal preppers, and anyone trying to save time and money.

Ingredients for the Recipe:

1 package (about 9 oz) refrigerated cheese tortellini
1 medium zucchini, diced
1 yellow squash, diced
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
2 tablespoons olive oil
2 garlic cloves, minced
Salt and black pepper to taste
1/2 teaspoon dried Italian seasoning
1/4 cup grated Parmesan cheese
Fresh basil for garnish (optional)

How to Prepare This Recipe

Preparing this Tortellini with Summer Veggies recipe couldn’t be easier. I love how the steps flow together seamlessly. From boiling the pasta to sautéing the veggies, the entire process is quick and enjoyable. Even if you’re short on time, you can have this dish on the table in less than 30 minutes. Let me walk you through how I bring this bright, satisfying recipe to life.

Step-by-Step Instructions for Preparation

Step 1: Cook the tortellini
First, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 3 to 5 minutes. Stir occasionally to prevent sticking. Once the tortellini are tender and floating, drain them and set them aside. Toss them lightly with a bit of olive oil to keep them from sticking while you prepare the vegetables.

Step 2: Sauté the vegetables
While the tortellini is cooking, heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds, just until fragrant. Then, add the diced zucchini, yellow squash, and red bell pepper. Season with a pinch of salt, black pepper, and the Italian seasoning. Stir well to coat the veggies with the oil and seasoning.

Cook the vegetables for about 5 to 7 minutes, stirring occasionally. They should become tender yet retain a slight crunch. Add the halved cherry tomatoes last, cooking for an additional 2 minutes until they just begin to soften. This step preserves their juicy texture and prevents them from becoming mushy.

Step 3: Combine pasta and veggies
Once the vegetables are done, reduce the heat to low and gently add the cooked tortellini into the skillet. Toss everything together carefully using a silicone spatula or wooden spoon. You want the tortellini to absorb some of the flavor from the sautéed vegetables without breaking apart. If needed, add a splash of the reserved pasta water to help loosen the mixture and create a light sauce.

Step 4: Add finishing touches
Sprinkle grated Parmesan cheese over the dish and give it a final toss to melt slightly and bring everything together. Remove the skillet from heat and top with torn fresh basil leaves if you have them on hand. The basil adds a fragrant layer of flavor that pairs beautifully with the summer vegetables.

Step 5: Serve immediately
Serve the Tortellini with Summer Veggies warm, directly from the skillet. You can offer additional Parmesan at the table for those who like extra cheese. Pair it with a light salad or crusty bread for a more filling meal. The dish holds up well for lunch the next day too, so go ahead and make extra!

Quick and Easy

This dish fits perfectly into a busy weeknight schedule. You only need one pot and one skillet, which means minimal cleanup. The cooking time is short, and the steps are uncomplicated. If you prep your vegetables ahead of time, you can pull this meal together in under 20 minutes. That’s a lifesaver on hectic days.

Customizable

One of my favorite things about this recipe is how easily it can be customized. You can add a protein like grilled chicken, turkey bacon, or beef sausage to make it heartier. For a vegetarian twist, you could toss in some mushrooms or spinach. Don’t like squash? Swap it out for broccoli or green beans. You’re in full control of the flavors and textures.

Feel free to change the cheese as well. While Parmesan is classic, crumbled feta or goat cheese can add a different taste profile that works equally well. If you’re going dairy-free, a sprinkle of nutritional yeast offers a cheesy finish with no milk products.

Popular with Many People

Whether I’m cooking for my family or bringing a dish to a gathering, this recipe is always a hit. The bright colors and fresh aroma make it look as good as it tastes. Children love the cheesy tortellini, while adults appreciate the well-seasoned veggies. It’s a dish that appeals to almost everyone, regardless of dietary preference.

Every time I serve it, I get asked for the recipe—which is one of the best compliments a cook can receive. It’s one of those meals that feels like it belongs at both a casual family dinner and a cheerful garden party.

Tortellini with Summer Veggies: A Taste of the Season on Your Plate

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Tortellini with Summer Veggies recipe is a colorful, seasonal dish that brings together tender cheese-filled tortellini and fresh summer vegetables in a light, flavorful sauté. It’s a quick and easy meal perfect for warm days when you want something satisfying yet not too heavy. With simple ingredients and minimal prep, this recipe is both versatile and affordable. It works beautifully as a meatless main dish or can be customized with your favorite proteins. Whether served at a family dinner or a casual summer lunch, this vibrant pasta dish is a delicious way to highlight the best of the season.

Author: Lura Skye
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 4 1x

Instructions

Boil the tortellini:
In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to the package instructions, typically 3–5 minutes. Stir occasionally to prevent sticking. Once cooked, drain and set aside. Lightly coat with a bit of olive oil to prevent sticking.
Sauté the vegetables:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the diced zucchini, yellow squash, and sliced red bell pepper. Season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until slightly tender but still crisp.
Add cherry tomatoes:
Add the halved cherry tomatoes to the skillet. Stir and cook for another 2 minutes until they begin to soften but remain intact.
Combine with tortellini:
Reduce heat to low. Add the cooked tortellini to the skillet. Gently toss to mix with the vegetables. If the mixture appears dry, add a splash of reserved pasta water to loosen it.
Add finishing touches:
Sprinkle Parmesan cheese over the mixture. Toss gently until the cheese slightly melts and everything is evenly coated. Remove from heat.
Garnish and serve:
Top with fresh basil leaves if desired. Serve warm with optional extra Parmesan on the side.

Notes

You can substitute vegetables based on season or preference.

Store leftovers in an airtight container and reheat gently.

Add protein like grilled chicken, turkey bacon, or chicken ham to make it more filling.

Nutritional yeast can be used instead of Parmesan for a dairy-free option.

FAQs

Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works just as well. Just make sure to cook it according to the package instructions and drain it thoroughly before adding it to the skillet. The texture will still be tender and satisfying.

What vegetables can I substitute in this recipe?
This dish is very flexible. You can use broccoli florets, asparagus, snap peas, or even mushrooms if you prefer. Just try to keep the vegetable pieces around the same size so they cook evenly and quickly.

Can I make this recipe ahead of time?
Yes, you can prepare the tortellini and sauté the vegetables in advance. Store them separately in airtight containers in the fridge for up to 2 days. When you’re ready to serve, reheat them gently in a skillet with a splash of water or broth, then toss together.

Is this recipe suitable for meal prep?
Absolutely. It holds up well for a few days in the refrigerator. Just be sure to store it in an airtight container and reheat it gently to keep the tortellini from becoming too soft.

How can I make this dish more filling?
For a heartier version, add cooked chicken breast, turkey bacon, or beef sausage. These protein additions blend beautifully with the summer vegetables and turn it into a complete, satisfying meal.