Laura Mariano
Cheese Tortellini with Summer Veggies
This vibrant and easy dish features cheese tortellini tossed with fresh summer vegetables, making it a perfect meal for warm days. It’s quick to prepare and packed with flavor!
Ingredients:
- 12 oz cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil, for garnish (optional)
Instructions:
- Cook the Tortellini:
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, yellow squash, and red bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender.
- Add Garlic and Tomatoes:
- Stir in the minced garlic and halved cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
- Combine:
- Add the cooked tortellini to the skillet with the vegetables. Stir in the baby spinach and Italian seasoning. Season with salt and pepper to taste. Cook until the spinach wilts, about 1-2 minutes.
- Add Parmesan:
- Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve:
- Serve the tortellini hot, garnished with additional Parmesan cheese and fresh basil if desired.
Tips:
- Veggie Variations: Feel free to mix in other seasonal veggies like asparagus, peas, or corn based on your preference.
- Add Protein: For a heartier dish, consider adding grilled chicken, shrimp, or sautéed sausage.
- Make it Creamy: For a creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese before serving.
Enjoy your delicious and colorful Cheese Tortellini with Summer Veggies!
