Description

This delightful Tortellini with Summer Veggies dish showcases the vibrant flavors of fresh summer produce, making it a perfect light meal or side.

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

Instructions

In a large pot of salted boiling water, cook the tortellini according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped zucchini, diced red and yellow bell peppers, and halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach, dried oregano, red pepper flakes (if using), and season with salt and black pepper to taste. Cook until the spinach is wilted, about 2 minutes.
Add the cooked tortellini to the skillet and toss to combine with the veggies. Remove from heat.
Garnish with freshly grated Parmesan cheese, chopped basil, and a squeeze of lemon juice before serving.

Notes

Feel free to customize the vegetables based on what’s in season or your personal preferences. This dish is best served fresh but can be stored in the fridge for a day or two.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 250
Protein: 10g

Keywords: Tortellini with Summer Veggies, summer pasta recipes, fresh tortellini, vegetarian pasta dish, easy summer meals