Cheese Tortellini with Summer Veggies
This Cheese Tortellini with Summer Veggies is quick, fresh, and bursting with vibrant summer flavors—a perfect fuss-free meal for any day!
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
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.
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.