If you’re craving a dish that beautifully balances comfort with the vibrant flavors of the season, you’re going to fall head over heels for this Cheese Tortellini with Summer Veggies Recipe. It’s a joyful celebration of tender cheese-filled pasta paired with crisp zucchini, sweet cherry tomatoes, and colorful bell peppers—all sautéed to perfection. Every bite bursts with freshness and warmth, making it the ideal meal for those long, sunny days or any time you want a quick, satisfying dinner that feels like a hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients is the first step to crafting this delightful dish. Each item might seem simple, but together they create a harmony of flavors and textures that make this Cheese Tortellini with Summer Veggies Recipe so special.
- Cheese tortellini: Use a 20-ounce package of refrigerated tortellini for convenience and rich, creamy flavor inside every pasta ring.
- Olive oil: A tablespoon adds a luscious base for sautéing veggies and infuses the dish with Mediterranean warmth.
- Zucchini: Thinly sliced into half moons, it provides a tender crunch and vibrant green color.
- Yellow squash: Also sliced into half moons, it offers mild sweetness and a beautiful sunny hue.
- Cherry tomatoes: Halved to release their juicy, tangy punch that brightens the entire dish.
- Red bell pepper: Adds a pop of red color and a subtle sweetness with a satisfying crisp texture.
- Red onion: Chopped finely, it deepens the flavor profile with its gentle sharpness.
- Garlic: Two cloves minced to infuse the veggies with aromatic, savory depth.
- Salt: A half teaspoon enhances all the natural flavors at play.
- Black pepper: A quarter teaspoon to add that perfect hint of spice.
- Crushed red pepper flakes (optional): For those who like a little kick, just a pinch goes a long way.
- Parmesan cheese: A generous quarter cup for a salty, nutty finish.
- Fresh basil: Two tablespoons chopped, folding in fresh, slightly sweet herbal brightness.
How to Make Cheese Tortellini with Summer Veggies Recipe
Step 1: Cook the Cheese Tortellini
Start by boiling your cheese tortellini following the package directions until tender and just perfect. Drain them well to avoid sogginess later, and set aside. This step ensures your pasta has that lovely, pillowy texture that’s so inviting in the final dish.
Step 2: Sauté Aromatics
Warm the olive oil in a large skillet over medium heat. Toss in the chopped red onion and minced garlic, letting them sizzle for about a minute. This quick sauté releases their wonderful fragrances, creating a flavorful base that will elevate the veggies and pasta that come next.
Step 3: Cook the Summer Veggies
Next, add zucchini, yellow squash, red bell pepper, and cherry tomatoes to the skillet. Sprinkle with salt, black pepper, and if you like a little heat, crushed red pepper flakes. Cook everything for five to seven minutes, stirring occasionally. The veggies should soften slightly but stay crisp, offering a beautiful contrast to the tender tortellini.
Step 4: Combine and Finish
Gently toss the cooked tortellini into the skillet with the vegetables. Mix everything just enough to combine without breaking the pasta. Remove from heat and finish by sprinkling the Parmesan cheese and fresh basil on top. This final flourish adds savory depth and fresh herbaceous notes that make the dish truly sing.
How to Serve Cheese Tortellini with Summer Veggies Recipe
Garnishes
To make your Cheese Tortellini with Summer Veggies Recipe even more inviting, consider adding a drizzle of high-quality extra virgin olive oil or a few shavings of Parmesan. Fresh basil leaves scattered on top add both color and a burst of fresh aroma that will make the dish irresistible.
Side Dishes
This pasta pairs delightfully with a crisp green salad dressed with lemon vinaigrette or a simple loaf of crusty garlic bread. Both choices bring their own texture and brightness, creating a well-rounded meal that’s balanced and satisfying.
Creative Ways to Present
For a fun twist, plate this dish in colorful bowls to highlight the vibrant veggies. You can also serve the pasta chilled or at room temperature with a light drizzle of balsamic glaze for a summer pasta salad vibe. It’s versatile enough to shine at picnic lunches or casual dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen after resting overnight, making your next meal just as delicious. Keep the tortellini with veggies refrigerated for up to three days for optimal freshness.
Freezing
While freezing is possible, it’s best to freeze the cooked tortellini and veggies separately to maintain texture. Use freezer-safe containers or bags and label with the date. Frozen portions can last up to two months, perfect for a future quick dinner option.
Reheating
To reheat, gently warm your leftovers in a skillet over medium-low heat, adding a splash of water or broth if needed to keep it moist. Avoid microwaving when possible, as slow reheating preserves the pasta’s tender texture and the veggies’ crispness.
FAQs
Can I use frozen vegetables instead of fresh ones?
Fresh summer veggies give the best texture and flavor in this recipe, but if you’re in a pinch, frozen veggies can work. Just be mindful to cook them a little less time to avoid becoming mushy.
Is this recipe suitable for vegans?
Absolutely! To make a vegan version of the Cheese Tortellini with Summer Veggies Recipe, simply swap in vegan tortellini and skip the Parmesan cheese or use a plant-based alternative.
What other proteins can I add to make it more filling?
Grilled chicken or shrimp are fantastic additions that complement the fresh veggies and creamy cheese tortellini, boosting the protein and turning this into a heartier meal.
Can I prepare this recipe in advance for a dinner party?
You can cook the tortellini and sauté the veggies a few hours ahead, then toss everything together and add cheese and basil just before serving to keep it fresh and vibrant.
What wine pairs well with this dish?
A crisp, light white wine such as Pinot Grigio or Sauvignon Blanc balances the richness of the cheese tortellini and highlights the brightness of the summer vegetables beautifully.
Final Thoughts
If you’re searching for a meal that combines ease, freshness, and irresistible flavor, this Cheese Tortellini with Summer Veggies Recipe is exactly what you need. It’s a reliable weeknight go-to that feels special enough for guests, yet simple enough for busy days. Go ahead and give it a try—you’ll love how this dish brings the taste of summer right to your table!
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A vibrant and easy-to-make Cheese Tortellini with Summer Veggies skillet that combines tender tortellini pasta with sautéed zucchini, yellow squash, cherry tomatoes, and bell peppers. Finished with Parmesan cheese and fresh basil, this dish is a perfect quick vegetarian main course ideal for warm weather meals.
Ingredients
Pasta
- 1 (20-ounce) package refrigerated cheese tortellini
Vegetables and Seasonings
- 1 tablespoon olive oil
- 1 small zucchini, sliced into half moons
- 1 small yellow squash, sliced into half moons
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, sliced
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Finishing Touches
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain well and set aside to keep warm.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic and sauté for about 1 minute until fragrant and slightly softened.
- Cook the vegetables: Add sliced zucchini, yellow squash, red bell pepper, and halved cherry tomatoes to the skillet. Season with salt, black pepper, and optional crushed red pepper flakes. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but retain a slight crispness.
- Toss tortellini with vegetables: Add the cooked tortellini to the skillet with the sautéed veggies. Gently toss everything together to combine and heat through evenly.
- Finish and serve: Remove the skillet from heat and sprinkle grated Parmesan cheese and chopped fresh basil over the dish. Serve immediately for best flavor and texture.
Notes
- Feel free to substitute any seasonal vegetables available, such as asparagus, mushrooms, or spinach.
- To add protein and make it more filling, include grilled chicken or shrimp.
- For a vegan version, use vegan tortellini and omit the Parmesan cheese or substitute with a vegan cheese alternative.
