Description
Cheese Tortellini with Summer Veggies is a vibrant, flavorful dish that highlights the best of summer produce. Tender cheese-filled pasta mingles with fresh zucchini, bell peppers, and juicy cherry tomatoes, all drizzled with olive oil and topped with fragrant basil. This quick and easy recipe is perfect for weeknight dinners or entertaining guests, delivering both comfort and nutrition in every bite. Enjoy a plate of sunshine that brings warmth to your table!
Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 1 medium zucchini, sliced
- 1 bell pepper (any color), chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup vegetable broth
- Fresh basil leaves for garnish
Instructions
- Prepare Ingredients: Wash and chop all vegetables into bite-sized pieces.
- Cook Tortellini: Boil salted water in a large pot, add tortellini, and cook according to package instructions (3-5 minutes). Drain and set aside.
- Sauté Vegetables: In a skillet over medium heat, heat olive oil and sauté garlic until fragrant (about 1 minute). Add zucchini, bell pepper, and cherry tomatoes; cook until softened yet colorful (4-5 minutes).
- Combine: Add cooked tortellini to the skillet along with vegetable broth. Stir gently and simmer for 2 minutes to blend flavors.
- Serve: Garnish with fresh basil and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 360
- Sugar: 6g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg