Tortellini with Summer Veggies: A Taste of the Season on Your Plate
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.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 1 package (about 9 oz) refrigerated cheese tortellini
- 1 medium zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 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)
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.