Cheese Tortellini with Summer Veggies Recipe – Fresh Pasta with Tomatoes, Zucchini & Basil
This Cheese Tortellini with Summer Veggies Recipe is a light yet satisfying pasta dish that celebrates the flavors of the season. Tender cheese-filled tortellini is tossed with sautéed zucchini, cherry tomatoes, bell peppers, and fresh basil, then finished with a drizzle of olive oil and parmesan. Perfect for weeknight dinners, picnics, or potlucks, this recipe is colorful, healthy, and ready in under 30 minutes. A versatile dish that pairs beautifully with grilled chicken or fish, it’s a fresh way to enjoy summer produce.
Equipment
- Large pot for boiling pasta
- Skillet or sauté pan
- Colander
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups & spoons
Ingredients
- 1 package (16 oz) cheese tortellini
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 3 tbsp olive oil
- 2 garlic cloves, minced
- Juice & zest of 1 lemon
- ½ cup Parmesan shavings
- ¼ cup fresh basil & parsley, chopped
- Salt & pepper to taste
Instructions
- Cook tortellini: Boil in salted water until al dente (per package instructions). Reserve ½ cup pasta water, then drain.
- Sauté veggies: Heat olive oil in skillet. Add zucchini, bell pepper, and corn. Cook 5–7 minutes until tender-crisp. Add garlic and cherry tomatoes; sauté 2 minutes more.
- Combine: Add tortellini to skillet with veggies. Toss gently, adding reserved pasta water if needed for consistency.
- Finish: Stir in lemon juice, zest, and fresh herbs. Season with salt and pepper.
- Serve: Garnish with Parmesan shavings. Enjoy warm or chill for 1 hour to serve as pasta salad.
Notes
- Don’t overcook tortellini—keep it al dente.
- Use peak-season veggies for maximum flavor.
- Reserve pasta water to adjust sauce consistency.
- Add Parmesan at the end for best texture.
- Store leftovers in airtight container for 3–4 days; reheat gently in skillet.