When it comes to vibrant summer dinners that are as joyful to look at as they are to eat, nothing quite matches the charm of this Cheese Tortellini with Summer Veggies Recipe. Plump, cheesy tortellini mingle with a rainbow of sautéed zucchini, squash, juicy cherry tomatoes, and sweet corn—all brought together in just 25 minutes. This dish is a warm-weather favorite in my house, with every forkful delivering perfect al dente pasta, melty cheese, and fresh produce. It’s a celebration of the season, easy enough for a weeknight but impressive enough to share with friends on the patio.
Ingredients You’ll Need
The beauty of this Cheese Tortellini with Summer Veggies Recipe is how a few simple ingredients create such bright flavors and textures. Every piece plays a role: the tortellini add rich comfort, veggies bring crunch and sweetness, and little touches like garlic and basil elevate it all.
- Cheese tortellini (20 ounces, refrigerated): These pillowy pasta filled with cheese are the heart of the dish, absorbing all the summery flavors.
- Olive oil (1 tablespoon): Adds a luscious base and helps veggies cook evenly, enhancing their flavor and color.
- Zucchini (1 small, sliced into half-moons): Brings mild sweetness and pleasant texture; don’t skip its tender bite!
- Yellow squash (1, sliced into half-moons): Adds sunny color and subtle nutty notes, pairing beautifully with zucchini.
- Cherry tomatoes (1 cup, halved): Their burst of juiciness is irresistible and balances the warm pasta.
- Corn kernels (1/2 cup, fresh or frozen): Offer a pop of sweetness and extra crunch—use fresh for peak summer flavor.
- Garlic (2 cloves, minced): A simple way to boost savoriness and depth.
- Red pepper flakes (1/4 teaspoon, optional): Sprinkle in a little for gentle heat, or skip if you prefer mild flavors.
- Parmesan cheese (1/4 cup grated): Melts over everything, adding a savory finish and delicious umami.
- Fresh basil (2 tablespoons, chopped): Brightens the dish with herbal goodness and a touch of summer.
- Salt and black pepper (to taste): Essential for letting each ingredient shine—season as you go!
How to Make Cheese Tortellini with Summer Veggies Recipe
Step 1: Cook the Tortellini
Start by bringing a big pot of salted water to a boil—think ocean-salty for maximum flavor—and cook your cheese tortellini following the package instructions. It usually takes just a few minutes for them to become perfectly tender and float to the top. Drain them gently, then set aside. This quick prep is what makes the Cheese Tortellini with Summer Veggies Recipe such a speedy weeknight hero!
Step 2: Sauté the Veggies
While the tortellini cook, heat olive oil in a large skillet over medium heat. Add the zucchini, yellow squash, and corn. Stir everything around for 4 to 5 minutes, letting the veggies become just-tender with a bit of golden color. The secret is not to overcook—you want lively, slightly crisp vegetables that still taste garden-fresh.
Step 3: Add Tomatoes, Garlic, and Red Pepper Flakes
Next, toss in the cherry tomatoes, minced garlic, and a pinch of red pepper flakes (if using). Stir well and let the mixture sauté for another two minutes. The tomatoes should soften but not break down completely, keeping their juicy pop alive in every bite. At this stage, your kitchen will smell absolutely heavenly!
Step 4: Combine with Tortellini
Now for the fun part: add the cooked tortellini right into the skillet. Using a gentle hand, toss it all together so the pasta is coated with those saucy, colorful veggies. Let everything warm through for 1 to 2 minutes—the Cheese Tortellini with Summer Veggies Recipe is nearly ready to shine.
Step 5: Finish with Cheese, Basil, and Seasoning
Turn off the heat and sprinkle grated Parmesan cheese and chopped fresh basil over the top. Give everything a final, loving toss. Taste and adjust with salt and black pepper until the flavors sing. This step infuses the whole dish with a creamy, aromatic finish that’s truly irresistible.
How to Serve Cheese Tortellini with Summer Veggies Recipe
Garnishes
This dish is a treat for the eyes, so finish it with a flourish. Add a little extra basil or a dusting of Parmesan, or even a drizzle of high-quality olive oil right before serving. Freshly cracked black pepper or a few red pepper flakes can also add a pop of color and flavor.
Side Dishes
Round out your meal with a simple green salad tossed in a lemony vinaigrette or a loaf of warm, crusty bread—the better to mop up all the cheesy, veggie-packed goodness. A chilled glass of white wine or sparkling water with slices of cucumber makes the perfect sunny accompaniment.
Creative Ways to Present
For a party-worthy presentation, serve the Cheese Tortellini with Summer Veggies Recipe in a big, colorful bowl. You can also offer it family-style on a platter, or plate individual servings with a sprinkle of microgreens for a little gourmet flair. Want to make it picnic-ready? Pack it up and serve at room temperature—just as delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The tortellini and veggies will hold up beautifully, making for a tasty next-day lunch.
Freezing
While it’s best enjoyed fresh, you can freeze the Cheese Tortellini with Summer Veggies Recipe if you need to. Portion it into freezer-safe containers, and freeze for up to 2 months. Keep in mind that some veggies may soften a bit after thawing, but the overall flavor will remain lovely.
Reheating
To reheat, add a splash of water or broth to the pasta in a skillet over medium heat until warmed through. For microwaving, cover loosely and heat in short bursts, stirring in between. Add a little fresh Parmesan and basil to revive all the original flavors and aromas.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini work just as well—just cook them according to the package instructions, and you’re all set for the Cheese Tortellini with Summer Veggies Recipe.
How do I make this recipe gluten-free?
Look for gluten-free tortellini (more common than ever these days) and follow the steps as usual. All the vegetables and other ingredients are naturally gluten-free!
What other vegetables can I add?
Feel free to mix in other summer bounty, such as bell peppers, asparagus, or green beans. This recipe is highly flexible—use whatever looks freshest and brightest at your market.
Can I add protein to this dish?
Yes—grilled chicken, sautéed shrimp, or even some white beans fit right in. Just add your cooked protein at the same moment as the tortellini in the skillet for a heartier twist.
Can I serve this dish cold for a pasta salad?
Definitely! The Cheese Tortellini with Summer Veggies Recipe is delicious at room temperature or chilled, making it perfect for summer potlucks and picnics. Just be sure to taste and adjust the seasoning before serving cold.
Final Thoughts
If you’re craving color, comfort, and garden-fresh flavors in just one pan, the Cheese Tortellini with Summer Veggies Recipe is a must-try. Whether you’re cooking for family or friends, or simply treating yourself to a summery dinner, this pasta brings pure joy to the table. Give it a whirl—you might find yourself making it on repeat all season long!
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cheese Tortellini with Summer Veggies recipe is a delightful vegetarian pasta dish that’s quick and easy to prepare. Tender cheese tortellini is tossed with a medley of summer vegetables, garlic, and herbs, then finished with a sprinkle of Parmesan cheese and fresh basil.
Ingredients
Cheese Tortellini:
- 1 (20-ounce) package refrigerated cheese tortellini
Vegetables:
- 1 tablespoon olive oil
- 1 small zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels, fresh or frozen
Seasonings:
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and black pepper, to taste
Instructions
- Cook the tortellini: Prepare the tortellini according to package instructions. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add zucchini, yellow squash, and corn; sauté until tender, about 4-5 minutes.
- Add seasonings: Stir in cherry tomatoes, garlic, and red pepper flakes; cook for an additional 2 minutes.
- Combine: Add the cooked tortellini to the skillet, tossing gently to mix with the vegetables. Heat for 1-2 more minutes.
- Finish and serve: Remove from heat, sprinkle with Parmesan cheese and basil. Season with salt and pepper before serving.
Notes
- This dish is versatile—try adding bell peppers, green beans, chicken, or shrimp for variation.
- Whole wheat or spinach tortellini can be substituted for added nutrition.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
