Cheese Tortellini With Summer Veggies
This vibrant and delicious dish features cheese tortellini tossed with a medley of fresh summer vegetables. It's a quick and satisfying meal that showcases the best produce of the season, making it perfect for lunch or dinner.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet or sauté pan
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 12 ounces cheese tortellini fresh or frozen
- 1 tablespoon olive oil
- 1 cup zucchini diced
- 1 cup bell pepper any color, diced
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh or frozen
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes for fresh tortellini and 8-10 minutes for frozen. Once cooked, drain in a colander and set aside.
- In the same pot, heat the olive oil over medium heat. Add the zucchini and bell pepper. Sauté for about 3-4 minutes until the vegetables are just tender.
- Add the cherry tomatoes, corn, and minced garlic to the skillet. Continue to cook for another 2-3 minutes, stirring frequently, until the tomatoes are softened.
- Stir in the dried basil, salt, and black pepper. Mix well to combine the flavors.
- Gently add the drained tortellini to the skillet with the vegetables. Toss to combine, ensuring all ingredients are well mixed and heated through.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
Feel free to customize the vegetable mix based on what you have available or prefer; asparagus, spinach, or carrots work well too.
This dish can be made ahead of time and refrigerated, but it's best enjoyed fresh.
For a protein boost, add cooked chicken or shrimp during the last few minutes of cooking.