Description
Indulge in a vibrant bowl of Tortellini with Summer Veggies, where tender pasta meets the freshest garden vegetables. This easy-to-make dish bursts with flavor and color, making it perfect for any gathering or a cozy weeknight dinner. Enjoy the delightful combination of creamy tortellini and sautéed veggies, topped with freshly grated Parmesan for an irresistible finish.
Ingredients
Scale
- 12 oz fresh or frozen tortellini
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1/4 cup fresh basil, torn
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Wash and chop the zucchini, bell pepper, and halve the cherry tomatoes.
- Cook the tortellini: Boil salted water in a large pot. Add tortellini and cook according to package instructions until they float (about 3-5 minutes).
- Sauté the vegetables: In a skillet over medium heat, add olive oil. Sauté zucchini and bell peppers for about 4-5 minutes until tender, then add cherry tomatoes until slightly softened.
- Season: Stir in salt, pepper, and fresh basil just before removing from heat.
- Combine: Gently fold in the cooked tortellini with the sautéed veggies until well mixed.
- Serve: Top with freshly grated Parmesan cheese and enjoy while hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg