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
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
Nutrition
- Serving Size: 1½ cups
- Calories: 430
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
