Description
This Tortellini with Summer Veggies recipe is a vibrant and fresh pasta dish perfect for warm-weather meals. Featuring tender tortellini combined with sautéed zucchini, bell peppers, cherry tomatoes, and aromatic herbs, this dish is both colorful and flavorful. Finished with a light garlic herb sauce and optional Parmesan garnish, it’s an easy and satisfying meal that comes together in just 25 minutes.
Ingredients
Scale
Pasta
- 1 lb fresh or frozen tortellini (cheese-filled or your choice of flavor)
Vegetables
- 1 medium zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, sliced thin
Sauce and Seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, chopped
Garnish
- 1/4 cup Parmesan cheese (optional)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain, reserving a small cup of the pasta cooking water, then set tortellini aside.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini, yellow and red bell peppers, and red onion. Season with salt and pepper. Sauté for 5-7 minutes until vegetables are tender-crisp. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
- Add herbs and seasoning: Stir in the remaining 2 tablespoons of olive oil, red pepper flakes (if using), chopped basil, and parsley. Cook for 1-2 minutes to let the flavors meld, adding reserved pasta water a little at a time to create a light sauce and desired consistency.
- Toss tortellini with veggies: Add the cooked tortellini back into the skillet. Gently toss to coat the pasta evenly with the garlic herb sauce and sautéed vegetables. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Divide the tortellini and vegetable mixture among serving bowls. Garnish with Parmesan cheese and extra fresh herbs if desired. Serve immediately and enjoy your fresh summer pasta dish.
Notes
- Use fresh or frozen tortellini depending on availability; cooking times may vary slightly with frozen pasta.
- For a vegan option, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- If you prefer a milder dish, omit the red pepper flakes.
- Cherry tomatoes add a burst of sweetness, but you can substitute with diced Roma tomatoes if preferred.
- Reserve some pasta water to help create a silky sauce and adjust thickness.
