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Tortellini with Summer Veggies Recipe

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4 from 42 reviews

  • Author: Jane
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Tortellini with Summer Veggies is a quick and vibrant pasta dish bursting with tender cheese tortellini and a medley of fresh summer vegetables like zucchini, cherry tomatoes, corn, and bell peppers. Tossed in a light garlic and olive oil sauce with Parmesan cheese, fresh basil, and a hint of lemon juice, this easy-to-make meal perfectly captures the flavors of summer, making it ideal for a satisfying weeknight dinner or lunch.

Ingredients

Pasta

  • 20 oz (565 g) refrigerated cheese tortellini

Vegetables

  • 1 small zucchini, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh or frozen corn kernels
  • 3 garlic cloves, minced

Seasonings and Garnishes

  • 2 tablespoons olive oil
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh basil, chopped
  • 1 tablespoon fresh lemon juice
  • ¼ cup reserved pasta water, as needed

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Cook the refrigerated cheese tortellini according to the package instructions until tender, usually about 3-5 minutes. Reserve ¼ cup of the pasta cooking water before draining the tortellini.
  2. Sauté the vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the sliced zucchini and yellow bell pepper and cook for 3 to 4 minutes until they start to soften but still retain some crispness.
  3. Add the remaining vegetables: Stir in the corn kernels and halved cherry tomatoes. Continue to cook the mixture for another 3 to 4 minutes, allowing the vegetables to become tender yet slightly crisp and vibrant in color.
  4. Add the garlic and seasoning: Add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using. Cook for 30 to 60 seconds, stirring frequently, until the garlic is fragrant and the seasonings are well distributed.
  5. Combine with tortellini: Add the cooked tortellini to the skillet with the sautéed vegetables. Gently toss everything together to combine. If the mixture seems dry, add a splash of the reserved pasta water to help loosen the sauce and coat the tortellini evenly.
  6. Finish: Remove the skillet from heat. Stir in the freshly grated Parmesan cheese, chopped fresh basil, and lemon juice. Toss gently until the sauce is creamy and ingredients are well combined.
  7. Serve: Plate the tortellini with summer veggies and garnish with extra Parmesan cheese, fresh basil leaves, and a drizzle of olive oil if desired. Serve warm for best flavor and texture.

Notes

  • Cheese tortellini is ideal, but spinach or meat-filled varieties also work well.
  • You can customize the vegetables by adding asparagus, green beans, yellow squash, or spinach based on availability and preference.
  • For a creamier sauce, stir in ¼ cup of heavy cream or a spoonful of cream cheese at the end.
  • Add protein like grilled chicken, shrimp, or white beans to make the dish more filling and nutritious.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to restore moisture.
  • Use fresh summer vegetables when possible and finish with plenty of fresh basil and lemon juice for bright, fresh flavors.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Lunch, Main Course
  • Method: Stovetop
  • Cuisine: Italian, Mediterranean-Inspired

Find it online: https://cookingmomy.com/tortellini-with-summer-veggies-recipe/