Tortellini with Summer Veggies (Print Version)
Cheese-filled pasta tossed with zucchini, peppers, and tomatoes, brightened with fresh basil and lemon for a vibrant summer dish.
# Ingredients:
01 -
1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated)
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
1 medium zucchini, chopped
05 -
1 red bell pepper, diced
06 -
1 yellow bell pepper, diced
07 -
1 cup cherry tomatoes, halved
08 -
2 cups fresh baby spinach
09 -
½ teaspoon dried oregano
10 -
¼ teaspoon red pepper flakes (optional)
11 -
Salt and black pepper to taste
12 -
¼ cup freshly grated Parmesan cheese (optional)
13 -
2 tablespoons fresh basil, chopped
14 -
Juice of half a lemon
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (usually 3–5 minutes). Drain and set aside. Reserve about ¼ cup of pasta water in case you want to loosen the final sauce later.
02 -
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Add zucchini and bell peppers and cook for 5–7 minutes until tender-crisp.
03 -
Toss in the cherry tomatoes and spinach. Cook for 2–3 more minutes until the tomatoes start to burst and the spinach wilts.
04 -
Season the vegetables with oregano, red pepper flakes, salt, and black pepper. Add the drained tortellini and gently toss to combine everything.
05 -
Drizzle in lemon juice, sprinkle with fresh basil and Parmesan if using. Taste and adjust seasoning. If the mixture looks a bit dry, add a splash of the reserved pasta water.
# Additional Notes:
01 -
Reserve pasta water to loosen the sauce if needed.
02 -
Fresh herbs and lemon enhance the brightness of the dish.