If you crave an easy, colorful meal that absolutely bursts with flavor, the Cheese Tortellini with Summer Veggies Recipe deserves a prime spot at your table. Sweet corn, juicy tomatoes, and crisp bell pepper come alive alongside tender cheese tortellini for a dish that’s as festive as it is satisfying! Each twirl of pasta brings a medley of summer’s best produce to your fork, all finished with a shower of Parmesan and fragrant basil. Whether for a weeknight dinner or a sunny weekend lunch, this recipe is a true celebration of the season.

Cheese Tortellini with Summer Veggies Recipe - Recipe Image

Ingredients You’ll Need

Let’s gather everything you need for the Cheese Tortellini with Summer Veggies Recipe! Every ingredient here works double-duty, either supplying vibrant color, irresistible texture, or that rich, savory backbone that makes this dish shine. And best of all, nothing is fussy — just simple, wholesome components that come together fast.

Cheese tortellini (20 ounces, refrigerated): The classic comfort-food pasta, pockets of cheesy goodness that cook quickly and soak up the flavors.
Olive oil (2 tablespoons): Adds richness and helps all the veggies sizzle to perfection in your skillet.
Garlic (2 cloves, minced): A must for deep, aromatic flavor that infuses every bite.
Zucchini (1 small, sliced into half-moons): Mild and slightly sweet, this brings tender texture and a pop of green.
Yellow squash (1 small, sliced into half-moons): Similar to zucchini but with a sunny color and subtle flavor.
Red bell pepper (1, diced): Juicy, sweet, and just a touch crunchy for great contrast.
Cherry tomatoes (1 cup, halved): Burst with summer sweetness and color; go for the ripest you can find.
Fresh corn kernels (1 cup, about 2 ears): Adds juicy, bright pops that truly make this a summer dish; use frozen if fresh isn’t available!
Salt (½ teaspoon): Essential to bring out every flavor.
Black pepper (¼ teaspoon): For a gentle, peppery kick that rounds out the veggies.
Parmesan cheese (½ cup, grated): For nuttiness, saltiness, and a little richness right at the end.
Fresh basil (¼ cup, chopped): The ultimate finishing touch, adding fragrance and vibrant green color.

How to Make Cheese Tortellini with Summer Veggies Recipe

Step 1: Cook the Cheese Tortellini

Bring a big pot of salted water to a gentle boil and add your cheese tortellini. Cook them according to the package instructions, usually just a few minutes, until they float to the surface and are perfectly tender. Drain the tortellini well and set them aside — don’t worry if they cool off a bit; they’ll warm back up in the skillet!

Step 2: Sauté Garlic and Start the Veggies

Heat the olive oil in a large skillet over medium heat. Add your minced garlic, stirring for about 30 seconds until it smells heavenly but isn’t browned. Immediately toss in the zucchini, yellow squash, and red bell pepper. Let them cook, stirring occasionally, for 4 to 5 minutes. They’re ready when they’ve softened just a little but still have some bite and vibrancy.

Step 3: Add Tomatoes, Corn, and Seasonings

Next, stir in the halved cherry tomatoes and fresh corn kernels, sprinkling in the salt and black pepper as you go. Cook, stirring gently, for another 3 minutes. The tomatoes should start to release some juice, the corn will brighten up, and all your veggies will smell like pure summer.

Step 4: Combine with Tortellini

Now the magic happens: add the cooked tortellini to your skillet full of summer veggies. Toss everything together until all the ingredients are evenly combined, glossy, and heated through. This is where the cheese inside the tortellini starts mingling with all the summer freshness.

Step 5: Add Cheese and Basil, and Serve

Turn off the heat and sprinkle in the grated Parmesan and chopped fresh basil. Give everything a final toss so that the cheese melts into the veggies, and the basil perfumes the whole pan. Serve up your Cheese Tortellini with Summer Veggies Recipe while it’s still piping hot, garnishing with extra Parmesan or a few basil leaves for good measure.

How to Serve Cheese Tortellini with Summer Veggies Recipe

Garnishes

A final flourish makes all the difference! For an extra pop of color and taste, shower the top with a bit more Parmesan or whole basil leaves. Lemon zest is fantastic if you want extra brightness, or try a light drizzle of really good olive oil to add a silken finish. Cracked black pepper can add a beautiful rustic look, too.

Side Dishes

Pair your Cheese Tortellini with Summer Veggies Recipe with a crisp side salad, garlic bread, or a platter of simple roasted vegetables. It’s wonderful next to grilled chicken, shrimp, or even just a handful of olives and marinated artichokes for a Mediterranean touch. If you’re feeling festive, pour a glass of chilled white wine!

Creative Ways to Present

Transform this dish into an unexpected centerpiece by serving it family-style on a big platter, layered with extra fresh herbs and colorful cherry tomatoes. For a picnic, let it cool and serve as a vibrant pasta salad. In individual bowls, you can top each portion with a dollop of pesto or a spoonful of ricotta for something luxuriously creamy.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Cheese Tortellini with Summer Veggies Recipe keep beautifully! Transfer any extras to an airtight container and store them in the refrigerator for up to 3 days. The veggies might soften a bit, but the flavors meld in the most delicious way, making your next meal even easier.

Freezing

If you want to freeze the Cheese Tortellini with Summer Veggies Recipe, let everything cool completely before portioning it into freezer-safe containers. It freezes well for up to one month. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.

Reheating

To reheat, you can use the microwave or gently warm the pasta in a skillet over medium-low heat. Add a splash of water or broth to loosen everything up if it seems a bit dry and stir until completely warm. Avoid overheating to keep the tortellini from getting too soft.

FAQs

Can I use frozen or dried tortellini instead of refrigerated?

Absolutely! Frozen cheese tortellini works great; just adjust the cooking time according to the package. Dried tortellini may need a few extra minutes, but both options will still deliver wonderful flavor and texture.

What vegetables can I substitute if I don’t have all the listed ones?

Feel free to swap in your favorites! Asparagus, snap peas, broccoli florets, or even spinach can be delicious. The Cheese Tortellini with Summer Veggies Recipe is endlessly adaptable to whatever is fresh and in season.

Is there a way to make this dish vegan?

Yes! Find plant-based tortellini (many stores now carry vegan options) and skip or use a dairy-free alternative for the Parmesan. Use plenty of olive oil and add a squeeze of lemon for brightness to tie it all together.

Can I serve this dish cold for a picnic or potluck?

Definitely. Toss the cooked tortellini and veggies with a little extra olive oil and lemon juice, then chill. It makes a refreshing, vibrant pasta salad that travels well and tastes fantastic at room temperature.

How can I add extra protein to this recipe?

For a heartier meal, mix in shredded rotisserie chicken, grilled shrimp, or even a can of drained chickpeas. The Cheese Tortellini with Summer Veggies Recipe is a perfect base for extra protein, and those upgrades pair beautifully with the other flavors.

Final Thoughts

If you’re ready for a meal that captures the spirit of summer and delivers comfort all year long, give the Cheese Tortellini with Summer Veggies Recipe a whirl. With just a handful of simple steps and a bounty of fresh produce, you can make this vibrant, crowd-pleasing dish your own. Let your creativity shine and enjoy every colorful bite!

Cheese Tortellini with Summer Veggies Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy a delightful and satisfying meal with this Cheese Tortellini with Summer Veggies recipe. Tender cheese tortellini is combined with a colorful array of summer vegetables and finished with Parmesan cheese and fresh basil for a burst of flavor.

Ingredients

Scale

Cheese Tortellini:

20 ounces refrigerated cheese tortellini

Veggies:

2 tablespoons olive oil
2 cloves garlic, minced
1 small zucchini, sliced into half-moons
1 small yellow squash, sliced into half-moons
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
½ teaspoon salt
¼ teaspoon black pepper

Finishing Touches:

½ cup grated Parmesan cheese
¼ cup fresh basil, chopped

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Instructions

Cook Tortellini: Cook tortellini according to package directions, then drain and set aside.
Sauté Veggies: In a large skillet over medium heat, heat olive oil and sauté garlic for 30 seconds. Add zucchini, yellow squash, and bell pepper, cooking for 4 to 5 minutes until slightly softened.
Add Remaining Veggies: Stir in cherry tomatoes, corn, salt, and pepper, and cook for another 3 minutes until vegetables are tender.
Combine: Add cooked tortellini to the skillet and toss to combine. Remove from heat.
Finish and Serve: Sprinkle with Parmesan cheese and fresh basil, and serve warm.

Notes

You can add grilled chicken or shrimp for extra protein.
For a richer sauce, stir in 2 tablespoons of butter or a splash of cream before adding the tortellini.
This dish is also great served chilled as a pasta salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Italian-Inspired