Description
This vibrant tortellini dish combines tender cheese-filled pasta with a medley of fresh summer vegetables, creating an explosion of flavors and textures. Tossed in fragrant olive oil, garlic, and fresh basil, it’s the perfect light meal for warm weather gatherings or a cozy dinner at home. Ready in just 20 minutes, this recipe will bring the essence of summer to your plate, making every bite a delightful experience.
Ingredients
Scale
- 12 oz fresh or frozen cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- ¼ cup fresh basil leaves, chopped
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook tortellini according to package instructions until they float (about 3-5 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil. Sauté minced garlic for about 30 seconds until fragrant.
- Add zucchini and bell pepper to the skillet; cook until tender but still crisp (about 4 minutes).
- Stir in cherry tomatoes and cook for another 2-3 minutes until softened.
- Gently fold in cooked tortellini, chopped basil, and grated Parmesan. Toss lightly to combine.
- Serve warm; drizzle with additional olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 15mg