As the sun shines brighter and the days grow longer, I find myself craving fresh, vibrant meals that celebrate the season. One of my absolute favorites is Tortellini with Summer Veggies. This dish is not only a feast for the eyes but also a delightful explosion of flavors that brings the essence of summer right to your plate. Plus, it’s one of those easy pasta recipes that can be whipped up in no time, making it perfect for quick family dinners!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Loaded with colorful summer veggies that are both nutritious and delicious.
- Versatile enough to customize with your favorite ingredients.
- Great for meal prep or as a light lunch option.
- Can be served warm or cold, making it ideal for summer gatherings.
Ingredients
To create this delightful dish, you’ll need the following ingredients:
- 1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh basil, chopped
- Juice of half a lemon
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this delicious dish:
- Boil the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions (typically 3–5 minutes). Drain and reserve ¼ cup of pasta water for later.
- Sauté the Vegetables: In a wide skillet over medium heat, warm the olive oil. Add the minced garlic and stir for 30 seconds. Add the zucchini and bell peppers. Sauté for 5–7 minutes until softened but still colorful.
- Add Cherry Tomatoes and Spinach: Toss in the halved cherry tomatoes and spinach. Cook until the tomatoes begin to burst and the spinach wilts, about 3 more minutes.
- Toss in the Tortellini: Gently fold the cooked tortellini into the skillet with the veggies. Season with oregano, red pepper flakes (if using), salt, and pepper. Add a splash of the reserved pasta water to create a light sauce.
- Finish with Fresh Touches: Remove from heat. Drizzle with lemon juice, sprinkle with fresh basil, and top with grated Parmesan if desired.
Pro Tips for Making the Recipe
Here are some helpful suggestions to elevate your tortellini dish:
- Feel free to swap in any of your favorite summer veggies! This recipe is incredibly versatile.
- If you love a bit of heat, don’t skip the red pepper flakes!
- For a creamier texture, consider adding a splash of cream or a dollop of ricotta cheese.
- Make it a complete meal by adding grilled chicken or shrimp.
- For more veggie inspiration, check out my post on How to Make Garlic Herb Roasted Veggies in 30 Minutes.
How to Serve
This tortellini dish is perfect for a light summer dinner or a quick lunch. Serve it warm, garnished with extra basil and Parmesan, or let it cool for a refreshing pasta salad. Pair it with a crisp green salad or some Crispy Baked Zucchini Chips for a delightful meal!
Make Ahead and Storage
If you’re looking for 30-minute meals that can be prepped in advance, this tortellini dish is a winner! You can prepare the veggies and cook the tortellini ahead of time. Just combine them when you’re ready to eat. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or enjoy it cold as a pasta salad.
In conclusion, Tortellini with Summer Veggies is not just a meal; it’s a celebration of the season! With its vibrant colors and fresh flavors, it’s sure to become a staple in your home. Whether you’re looking for quick dinner ideas or a dish to impress your guests, this recipe has got you covered. So, roll up your sleeves and let’s bring those summer flavors to your plate!
Tortellini with Summer Veggies: A Taste of the Season on Your Plate
Ingredients
Pasta
- 20 oz cheese tortellini (fresh or refrigerated)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- to taste Salt and black pepper
- ¼ cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh basil, chopped
- Juice of half a lemon lemon juice
Instructions
- Cook the tortellini in salted boiling water for 3–5 minutes, then drain and reserve ¼ cup of pasta water.
- Heat olive oil in a skillet, sauté garlic for 30 seconds, then add zucchini and bell peppers. Cook for 5–7 minutes until tender.
- Add cherry tomatoes and spinach; cook until tomatoes burst and spinach wilts, about 3 minutes.
- Gently fold in cooked tortellini, season with oregano, red pepper flakes, salt, and pepper. Add reserved pasta water to create a light sauce.
- Remove from heat, drizzle with lemon juice, sprinkle basil, and top with Parmesan if desired.