Description
Looking for the best tortellini with summer veggies? This easy, fresh recipe is quick, healthy, and perfect for picnics or light dinners!
Ingredients
Scale
- 12 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Cook tortellini according to package directions. Drain and set aside with a drizzle of olive oil.
- Chop tomatoes, zucchini, and squash into bite-sized pieces.
- Heat olive oil in a skillet over medium heat. Sauté zucchini and squash with salt for 4–5 minutes.
- Add garlic and cherry tomatoes. Cook another 2–3 minutes until tomatoes soften.
- Add cooked tortellini to the skillet and toss gently with veggies.
- Sprinkle in parmesan and parsley. Mix and adjust seasoning as needed.
- Serve warm or chill and serve as a cold pasta salad.
Notes
- Add grilled chicken or white beans for protein.
- Use store-bought pesto instead of olive oil for extra flavor.
- Chill leftovers for an easy lunch the next day.
- Swap in any seasonal veggies you have on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg