Tortellini Summer Veggies: Quick 20-Minute Seasonal Delight
This colorful medley combines cheese-filled tortellini with the freshest summer produce, creating a satisfying yet light option that doesn't sacrifice flavor for convenience. A perfect quick and delicious pasta dish packed with seasonal goodness that's ideal for a light summer lunch or easy weeknight meal.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 16 oz refrigerated cheese tortellini substitute with spinach or whole wheat varieties for added nutrition
Vegetables & Aromatics
- 1 tablespoon olive oil or avocado oil for a higher smoke point
- 2 cloves garlic minced (approximately 2 teaspoons)
- 1 medium zucchini diced into ½-inch pieces (about 1½ cups)
- 1 yellow squash diced into ½-inch pieces (about 1½ cups)
- 1 pint cherry tomatoes halved (multicolored varieties add visual appeal)
- 1 red bell pepper diced (substitute with orange or yellow for a sweeter flavor)
- 1 cup fresh corn kernels approximately 2 ears, or use frozen in a pinch
Herbs & Seasonings
- 1/4 cup fresh basil thinly sliced
- 2 tablespoons fresh parsley chopped
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- salt and freshly ground black pepper to taste
- red pepper flakes optional, for heat
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, usually 7-9 minutes or until they float to the surface. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, prepare the vegetables, ensuring all are cut to similar sizes for uniform cooking.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant but not browned.
- Add zucchini, yellow squash, and bell pepper. Cook for 3-4 minutes until they begin to soften but still retain some crispness.
- Add cherry tomatoes and corn to the skillet. Cook for an additional 2 minutes, just until the tomatoes begin to release their juices.
- Add the drained tortellini to the skillet with the vegetables. Gently toss to combine, adding a splash of the reserved pasta water if the mixture seems dry.
- Sprinkle with fresh herbs, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. For those who enjoy a hint of heat, add a pinch of red pepper flakes.
Notes
For a protein boost, add grilled chicken, shrimp, or white beans.
This dish can be served hot or chilled as a pasta salad for picnics.
Refrigerate leftovers in an airtight container for up to 3 days.
For meal prep, cook the tortellini al dente and store vegetables separately until ready to combine.
Nutrition
Calories: 375kcalCarbohydrates: 58gProtein: 15gFat: 10gSaturated Fat: 3.5gSodium: 420mgPotassium: 580mgFiber: 6gSugar: 8gVitamin A: 35IUVitamin C: 85mgCalcium: 18mgIron: 15mg
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