Tortellini with Summer Veggies: A Taste of the Season on Your Plate
A vibrant and fresh dish combining cheese tortellini with colorful summer vegetables, perfect for a light and flavorful meal.
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.
Notes
For extra flavor, add a pinch of red pepper flakes or a sprinkle of Parmesan before serving.
Nutrition
Calories: 450kcalCarbohydrates: 70gProtein: 20gFat: 12gSodium: 800mg
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