Tortellini with Summer Veggies
Tortellini with Summer Veggies is a vibrant and flavorful dish that celebrates the season’s bounty. This quick and easy recipe features tender tortellini paired with a medley of colorful vegetables like zucchini, bell peppers, and cherry tomatoes, all enhanced by fresh basil and garlic. Perfect for warm summer evenings, this delightful meal will impress your guests and satisfy your cravings. Enjoy it as a light dinner on its own or as a stunning side dish during gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 9 oz fresh or frozen tortellini (cheese or spinach filling)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced thin
- 1 cup bell peppers (mixed colors), chopped
- 1/4 cup fresh basil leaves, torn
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the tortellini in boiling salted water according to package instructions until they float (about 3-5 minutes). Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for 30 seconds.
- Add zucchini and bell peppers; sauté for 5-7 minutes until soft. Stir in halved cherry tomatoes and cook for an additional minute.
- Combine the cooked tortellini with the sautéed veggies in the skillet. Mix gently to combine flavors.
- Remove from heat, add torn basil leaves and grated Parmesan cheese, tossing lightly.
- Serve warm, drizzled with extra olive oil if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Customize by adding seasonal vegetables or proteins like grilled chicken or shrimp. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.