Name: Tortellini with Summer Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 medium zucchini, chopped; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 cup cherry tomatoes, halved; 2 cups baby spinach; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes (optional); Salt and black pepper, to taste; ¼ cup freshly grated Parmesan cheese (optional); 2 tablespoons fresh basil, chopped; Juice of half a lemon

Description

Tortellini with Summer Veggies is a vibrant and fresh dish that highlights seasonal produce combined with cheesy tortellini, making it a delightful meal for any occasion.

Ingredients

Scale

1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated)
2 tablespoons olive oil
3 cloves garlic, minced
1 medium zucchini, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
2 cups baby spinach
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup freshly grated Parmesan cheese (optional)
2 tablespoons fresh basil, chopped
Juice of half a lemon

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Instructions

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions (typically 3–5 minutes). Drain and reserve ¼ cup of pasta water for later.
In a wide skillet over medium heat, warm the olive oil. Add the minced garlic and stir for 30 seconds. Add the zucchini and bell peppers. Sauté for 5–7 minutes until softened but still colorful.
Toss in the halved cherry tomatoes and spinach. Cook until the tomatoes begin to burst and the spinach wilts, about 3 more minutes.
Gently fold the cooked tortellini into the skillet with the veggies. Season with oregano, red pepper flakes (if using), salt, and pepper. Add a splash of the reserved pasta water to create a light sauce.
Remove from heat. Drizzle with lemon juice, sprinkle with fresh basil, and top with grated Parmesan if desired.

Notes

For a vegan option, omit the Parmesan cheese.
Feel free to substitute seasonal vegetables based on your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling and Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g
Cholesterol: 10mg