Description
Cheese Tortellini with Summer Veggies is a vibrant, flavorful dish that brings together tender cheese-filled pasta and a medley of fresh summer vegetables. This easy-to-make recipe is perfect for casual weeknight dinners or festive gatherings, showcasing the best of seasonal produce. With its colorful presentation and rich flavors, this dish promises to delight your taste buds and create lasting memories around the table.
Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 1 medium zucchini, sliced into half-moons
- 1 bell pepper (any color), sliced into strips
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare your veggies: Wash and chop zucchini, slice bell peppers, and halve cherry tomatoes.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Cook veggies: Add zucchini and bell peppers to the skillet; sauté for about 3-4 minutes until they begin to soften. Then add cherry tomatoes.
- Boil tortellini: In a separate pot, bring salted water to a boil. Cook tortellini according to package instructions (approximately 3-5 minutes) until al dente.
- Combine: Drain tortellini and add it to the skillet with the sautéed vegetables and Italian seasoning. Stir gently until well combined.
- Finish: Remove from heat and sprinkle freshly grated Parmesan cheese on top. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing/Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 3g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 14mg