Tortellini with Summer Vegetables

This colorful tortellini dish combines tender pasta pockets with the best of summer's bounty for a quick weeknight meal that doesn't compromise on flavor. The fresh vegetables create a light sauce that perfectly coats each piece of tortellini while keeping the dish feeling vibrant and satisfying.

I first created this recipe when my garden was overflowing with zucchini and cherry tomatoes. What started as a desperate attempt to use up produce has become our family's favorite summer dinner that even my vegetable-skeptical nephew requests when he visits.

Ingredients

• Cheese tortellini: a time-saving convenience food that provides satisfying texture and protein. Look for refrigerated varieties for the best texture
• Zucchini: adds moisture and absorbs the flavors of the dish. Choose firm medium-sized ones that feel heavy for their size
• Bell peppers: bring sweetness and crunch. Select peppers that are glossy with tight firm skin
• Cherry tomatoes: burst to create a light sauce. Look for plump ones with vibrant color
• Fresh spinach: wilts down to add nutrition without overwhelming. Baby spinach offers the mildest flavor
• Fresh basil and lemon juice: brighten everything at the end. Always add these last for maximum impact
• Parmesan cheese: adds umami and richness. Freshly grated makes a noticeable difference

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of water to a rolling boil then add a generous tablespoon of salt. The water should taste like the sea. Add tortellini and stir gently to prevent sticking. Cook just until they float to the surface usually 3 to 5 minutes. Be careful not to overcook as they will continue cooking slightly when added to the vegetables. Before draining reserve a quarter cup of the starchy pasta water.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and cook for exactly 30 seconds stirring constantly. This releases the flavor without burning which would create bitterness. Your kitchen should fill with that wonderful garlic aroma.

Cook the Vegetables:

Add the zucchini and bell peppers to the garlic oil. Spread them in an even layer and let them cook undisturbed for 2 minutes to develop some color. Then stir and continue cooking for another 3 to 5 minutes. The perfect texture is tender but still with a slight bite.

Create the Quick Sauce:

Add cherry tomatoes and watch for them to soften and begin to burst after about 2 minutes. Use the back of your spoon to gently press some of them to release their juices. This creates the base of your light sauce. Then add spinach by the handful letting each portion wilt before adding more.

Combine and Season:

Sprinkle the dried oregano red pepper flakes salt and pepper over the vegetables. Stir well then add the drained tortellini. Gently fold everything together using a wooden spoon or silicone spatula to avoid breaking the pasta. If the mixture seems dry add a splash of reserved pasta water to create a silky consistency.

Add the Finishing Touches:

Turn off the heat and squeeze fresh lemon juice over everything. Sprinkle with chopped basil and freshly grated Parmesan if using. Give everything a final gentle toss and taste for seasoning adding more salt or lemon juice if needed.

Save

The fresh basil is truly what takes this dish from good to memorable. My grandmother always kept a pot of basil on her windowsill and would snip some directly onto dishes just before serving. That fragrant moment when the herb hits the warm food instantly transports me back to her kitchen where I first learned to appreciate fresh ingredients.

Make-Ahead Options

This dish can be fully prepared up to two days in advance and stored in an airtight container in the refrigerator. The flavors actually improve as they meld together overnight. When reheating add a splash of water or broth and warm gently over medium-low heat or for about 2 minutes in the microwave. Add a fresh squeeze of lemon juice and additional herbs just before serving to brighten the flavors again.

Seasonal Adaptations

While summer vegetables create the classic version this flexible recipe framework works year-round. In spring try asparagus peas and lemon. Fall brings opportunities for butternut squash kale and sage. Winter versions can include hearty greens roasted red peppers and a touch of cream. The key is maintaining the ratio of pasta to vegetables while adapting the cooking times for heartier produce.

Serving Suggestions

This versatile dish works beautifully as a standalone meal or as part of a larger spread. For a complete dinner serve with a simple green salad dressed with olive oil and balsamic vinegar. It also pairs wonderfully with grilled chicken or shrimp for additional protein. For entertaining serve it slightly warm rather than hot allowing the flavors to fully develop and making timing less crucial.

Recipe FAQs

→ Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works perfectly in this dish. Simply adjust the cooking time according to the package instructions, which typically takes a few minutes longer than fresh or refrigerated varieties. The rest of the preparation remains the same.

→ How can I make this dish more protein-rich?

To increase the protein content, consider adding grilled chicken strips, Italian sausage, or white beans. For a vegetarian option, toss in some toasted pine nuts or chickpeas. The cheese in the tortellini already provides some protein, but these additions will make it more substantial.

→ What vegetables can I substitute if I don't have all the ones listed?

This dish is highly adaptable to seasonal produce. Try summer squash instead of zucchini, any color bell peppers you have on hand, or even broccoli florets or asparagus pieces. In fall, butternut squash and kale make excellent substitutions. The key is to adjust cooking times based on the vegetables you choose.

→ Is there a dairy-free version I can make?

For a dairy-free version, use dairy-free tortellini (available at many specialty stores) or substitute with regular pasta and add extra vegetables or beans for substance. Skip the Parmesan or use a plant-based alternative. The dish will still be flavorful from the herbs and vegetables.

→ Can this dish be made ahead and reheated?

While best enjoyed fresh, you can prepare this dish ahead of time. Store in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or broth to prevent dryness, and warm gently on the stovetop. Add fresh herbs and a squeeze of lemon just before serving to brighten the flavors.

→ What can I serve with this tortellini dish?

This versatile dish pairs beautifully with a simple green salad dressed with vinaigrette or some crusty Italian bread to soak up the flavorful juices. For a more substantial meal, serve alongside grilled chicken or fish. A glass of crisp white wine like Pinot Grigio complements the fresh vegetable flavors perfectly.