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–+ servings
Cheese Tortellini Summer Veggies

Cheese Tortellini Summer Veggies for a Fresh, Easy Dinner

Delight in this Cheese Tortellini Summer Veggies recipe, a fresh and quick dinner that celebrates seasonal ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortellini
  • 9 ounces Cheese Tortellini fresh or frozen
For the Sautéed Veggies
  • 2 tablespoons Olive Oil for sautéing
  • 1 medium Zucchini substitute with yellow squash if desired
  • 1 medium Yellow Squash or use zucchini
  • 1 medium Red Bell Pepper substitute with green for sharper taste
  • 1 medium Orange Bell Pepper alternatively use red or yellow
  • 1 cup Cherry Tomatoes halved grape tomatoes work as a substitution
  • 1 medium Red Onion yellow onion is a fine alternative
  • 2 cloves Garlic fresh is best
  • 0.5 cup Fresh Basil chopped; parsley can be substituted
  • 0.5 cup Fresh Parsley optional
  • 1 tablespoon Lemon Juice white wine vinegar can be used
For Seasoning
  • 0.5 cup Parmesan Cheese use nutritional yeast for a vegan option
  • 1 teaspoon Dried Oregano thyme can be used as an alternative
  • 1 teaspoon Red Pepper Flakes optional for spice
  • to taste Salt
  • to taste Black Pepper
Optional Garnish
  • 0.25 cup Toasted Pine Nuts walnuts can be used as a substitute

Equipment

  • large pot
  • large skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Wash and prep vegetables. Dice zucchini and yellow squash into bite-sized pieces, slice red onion, halve cherry tomatoes, and mince garlic.
  2. In a large pot, bring salted water to a boil. Add cheese tortellini and cook for 3-5 minutes until they float and are tender. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté red onion for 3-4 minutes, then add garlic and cook for an additional minute.
  4. Add bell peppers to the skillet and cook for 5-7 minutes until soft.
  5. Stir in zucchini and yellow squash, cooking for 3-4 minutes until tender-crisp. Fold in cherry tomatoes, sauté for another 2-3 minutes, and season.
  6. Add drained tortellini to the skillet, drizzle lemon juice, and fold in basil and parsley. Finish with grated Parmesan.
  7. Taste and adjust seasoning as needed. Serve warm, garnished with additional Parmesan and toasted pine nuts if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Ensure vegetables are diced uniformly for even cooking. Cook tortellini until they float for al dente texture. Avoid overcrowding the pan while sautéing.

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