There’s something so satisfying about a simple pasta dish that’s bursting with fresh, vibrant flavors. This Cheese Tortellini with Summer Veggies is just that—a perfect balance of tender cheese-filled pasta and colorful, garden-fresh vegetables sautéed to perfection. Whether you’re looking for a quick weeknight dinner or a light but hearty meal, this recipe comes together effortlessly while celebrating the best of summer’s bounty. The juicy cherry tomatoes, crisp zucchini, and sweet bell peppers bring a delightful contrast to the creamy tortellini, and a touch of fresh basil and Parmesan cheese finishes it off beautifully. It’s a dish that feels both comforting and fresh, ideal for those who want to enjoy the season’s produce in a delicious, fuss-free way.
What You’ll Love About This Recipe
- Quick and easy: Ready in about 20 minutes—perfect for busy days.
- Fresh flavors: Showcases summer’s best vegetables in every bite.
- Minimal ingredients: Simple pantry staples with fresh produce.
- Versatile: Works as a main dish or a vibrant side.
- Comfort meets health: Cheese tortellini adds a creamy, indulgent touch while veggies keep it light.
- Kid-approved: The mild cheese filling and colorful veggies make it a great option even for picky eaters—if you’re interested, try the Kid Friendly Pasta Salad for another crowd-pleasing pasta meal.
Ingredient List
- 1 package cheese tortellini (about 9-12 oz)
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 bell pepper, diced (any color you like)
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese for serving
Before You Start: Equipment
- Large pot for boiling the tortellini
- Large skillet or sauté pan for cooking the veggies
- Colander or strainer to drain the pasta
- Cutting board and knife for prepping vegetables
- Wooden spoon or spatula for stirring
Cheese Tortellini with Summer Veggies, Made Easy
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions—usually about 3 to 5 minutes until they float to the top and are tender. Once cooked, drain the tortellini and set aside. Don’t rinse the pasta; the slight starchiness helps the veggies and sauce stick.
Step 2: Sauté the Veggies
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the diced zucchini and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften but still have a bit of crunch.
Step 3: Add Tomatoes and Spinach
Next, toss in the halved cherry tomatoes and spinach leaves. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften but keep their shape. Season with salt and pepper to taste.
Step 4: Combine and Serve
Add the cooked tortellini to the skillet with the veggies. Gently toss everything together to combine and heat through for a minute or two. Remove from heat and sprinkle with freshly grated Parmesan cheese and torn basil leaves. Serve immediately for a warm, comforting summer meal.
Fresh Seasonal Changes
- Swap zucchini for summer squash or eggplant for a different twist.
- Add fresh peas or green beans for extra crunch.
- Use heirloom cherry tomatoes or sun-dried tomatoes for varied sweetness.
- Include a handful of fresh herbs like parsley or oregano alongside basil.
- Try tossing in some roasted garlic or caramelized onions for deeper flavor.
Notes on Ingredients
- Cheese tortellini: Fresh or refrigerated tortellini works best for texture and flavor, but dried is fine if that’s what you have.
- Olive oil: Use extra virgin for the best taste and health benefits.
- Vegetables: Choose the freshest, ripest veggies you can find. The quality shines through in this simple dish.
- Parmesan cheese: A good-quality Parmesan adds a salty, nutty finish. For a vegetarian option, look for Parmesan-style cheese without animal rennet.
Storing, Freezing & Reheating
This Cheese Tortellini with Summer Veggies is best enjoyed fresh, but you can store leftovers for up to 3 days in an airtight container in the refrigerator.
- To reheat: Warm gently in a skillet over low heat or microwave in short bursts, stirring occasionally.
- Freezing: Not recommended as the texture of the fresh veggies and tortellini may change after thawing.
- Tip: If you want to meal prep, cook the tortellini and veggies separately and combine right before serving.
Frequently Asked Questions
Can I use different types of tortellini for this recipe?
Absolutely! While cheese tortellini is the classic choice here, you can substitute with spinach tortellini, mushroom-filled, or even vegan tortellini depending on your preference. Just adjust cooking times according to the package.
Is it possible to make this dish vegan?
Yes! Swap the cheese tortellini for a vegan variety and omit the Parmesan cheese or use a plant-based alternative. You can also add nutritional yeast for a cheesy flavor boost.
Can I add protein to make this dish more filling?
Definitely! Grilled chicken, shrimp, or even chickpeas can be tossed in to boost protein. Just cook them separately and add in step 4 when combining everything.
How can I make this recipe more kid-friendly?
Keeping the veggies finely diced and using mild-flavored cheese tortellini helps. You might also want to pair it with a simple side like the Kid Friendly Pasta Salad for a complete meal kids will love.
Because You Liked This
- Briam Greek Vegetable Bake – Another fantastic way to enjoy a medley of fresh vegetables.
- Instant Pot Creamy Tortellini Soup – If you love tortellini and want a cozy soup version, this recipe is a must-try.
- Kid Friendly Pasta Salad – A great pasta salad option that’s colorful and easy to prepare.
In Closing
This Cheese Tortellini with Summer Veggies recipe brings together the best of simple, fresh ingredients to create a dish that’s both comforting and vibrant. The mix of tender pasta and crisp, flavorful vegetables makes it a versatile meal for any occasion. Whether you’re cooking for yourself, family, or friends, this recipe will quickly become a favorite dinner option when summer produce is at its peak. Give it a try and enjoy a taste of the season in every bite!
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Cheese Tortellini with Summer Veggies
Ingredients
- 1 package cheese tortellini about 9-12 oz
- 2 tablespoons olive oil
- 1 zucchini diced
- 1 bell pepper diced (any color you like)
- 1 cup cherry tomatoes halved
- 1 cup spinach leaves
- 2 cloves garlic minced
- salt and pepper to taste
- fresh basil for garnish
- Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions—usually about 3 to 5 minutes until they float to the top and are tender. Once cooked, drain the tortellini and set aside. Don’t rinse the pasta; the slight starchiness helps the veggies and sauce stick.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the diced zucchini and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften but still have a bit of crunch.
- Next, toss in the halved cherry tomatoes and spinach leaves. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften but keep their shape. Season with salt and pepper to taste.
- Add the cooked tortellini to the skillet with the veggies. Gently toss everything together to combine and heat through for a minute or two. Remove from heat and sprinkle with freshly grated Parmesan cheese and torn basil leaves. Serve immediately for a warm, comforting summer meal.
Equipment
- Large pot for boiling the tortellini
- Large skillet or sauté pan for cooking the veggies
- Colander or strainer to drain the pasta
- Cutting board and knife for prepping vegetables
- Wooden spoon or spatula for stirring
Notes
- Use fresh or refrigerated cheese tortellini for best texture; dried works in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently.
- Swap veggies seasonally or add proteins like grilled chicken or shrimp for variation.
