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
Scale
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.
