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
Scale
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
