If you’re searching for a recipe that captures summer on a plate, Cheese Tortellini with Summer Veggies is an absolute must-try. Imagine tender cheese tortellini tossed with a rainbow of zucchini, yellow squash, sweet cherry tomatoes, and crisp bell peppers, all kissed by a garlicky olive oil sauce and finished with fresh basil and Parmesan. This dish is not only bursting with bright flavors and beautiful colors, it’s also quick, satisfying, and adaptable—perfect for busy weeknights or al fresco dinners with friends. Cheese Tortellini with Summer Veggies easily steals the show and makes you wonder why you ever settled for plain old pasta.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, yet each one plays a key role in creating a lively, satisfying pasta with just the right amount of creaminess, crunch, and freshness. Don’t skip on the basics—they’re what make this Cheese Tortellini with Summer Veggies so craveable!
- Cheese tortellini: Use a 20-ounce package of refrigerated tortellini for that tender, melty bite—fresh pasta is what makes this dish special.
- Olive oil: The foundation of your sauce, adding both richness and a lovely fruity note.
- Zucchini: Sliced into half moons, it absorbs the flavors and provides mild sweetness and texture.
- Yellow squash: Similar to zucchini, but brings a warm golden color and delicate flavor.
- Cherry tomatoes: Their natural juices create an irresistible light sauce while bringing bursts of juicy sweetness.
- Red bell pepper: Bright red and crisp, this adds elevate the color palette and a mild peppery taste.
- Red onion: Chopped small for sweet sharpness and lovely color contrast.
- Garlic: Just two cloves, but the aroma and flavor are absolutely essential!
- Salt and black pepper: The dynamic duo, enhancing every other flavor in this bowl.
- Crushed red pepper flakes: Totally optional, but a pinch adds delightful warmth (not too spicy).
- Grated Parmesan cheese: Salty, nutty, and so good sprinkled over your finished pasta.
- Fresh basil: Adds the ultimate summer-fresh factor—don’t skip it if you want that garden flavor.
How to Make Cheese Tortellini with Summer Veggies
Step 1: Cook the Tortellini
Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, which usually takes just a few minutes. Once the tortellini floats and turns tender, drain it well and set aside, tossing lightly with a drop of olive oil to prevent sticking. This way, your tortellini will stay perfectly plump until you’re ready to bring everything together.
Step 2: Sauté Aromatics
While the pasta cooks, heat a large skillet over medium heat and swirl in the olive oil. Add the chopped red onion and minced garlic to the pan. Sauté for about a minute, just until fragrant and the onion begins to soften. This quick step infuses the oil and sets the aromatic tone for your Cheese Tortellini with Summer Veggies.
Step 3: Cook the Summer Vegetables
Next, add the sliced zucchini, yellow squash, red bell pepper, and halved cherry tomatoes straight into the skillet. Sprinkle with salt, black pepper, and a pinch of crushed red pepper flakes if you like a little heat. Sauté, stirring occasionally, for 5 to 7 minutes—the goal is to keep the veggies vibrant and just crisp-tender, so don’t overcook! The tomatoes will start to soften, letting their juices combine with the olive oil for a light, flavorful sauce.
Step 4: Toss Everything Together
Now, gently add your cooked cheese tortellini to the skillet with the sautéed veggies. Use a big spoon or spatula to toss, making sure every tortellini is cozied up with some vegetables. Once everything’s well combined and heated through, remove the skillet from heat to prevent overcooking. This step melds all those sunny flavors for the ultimate Cheese Tortellini with Summer Veggies experience.
Step 5: Finish and Serve
Right before serving, sprinkle your masterpiece with grated Parmesan and chopped fresh basil. The cheese melts just a bit into the warm pasta, while the basil perfumes everything with its peppery, summery scent. Plate up immediately and get ready to dig into a vibrant, flavorful bowl that tastes like summer itself.
How to Serve Cheese Tortellini with Summer Veggies
Garnishes
Don’t underestimate the power of a good garnish! A final sprinkle of grated Parmesan adds nutty, salty depth, while extra fresh basil or even a few whole basil leaves make the bowl look extra fresh. For a touch of zing, a light squeeze of lemon over the top is heavenly. If you want a little crunch, toss on some toasted pine nuts at the last minute.
Side Dishes
This Cheese Tortellini with Summer Veggies is hearty enough to be a meal on its own, but it pairs beautifully with a crisp green salad tossed in a zesty vinaigrette. Want some bread for saucing? Serve with chewy focaccia, garlic bread, or warm baguette slices to soak up any remaining juices and bits of cheese left in your bowl.
Creative Ways to Present
If you’re entertaining, try serving Cheese Tortellini with Summer Veggies family-style on a colorful platter, sprinkled with even more fresh herbs. You can also portion it into individual bowls, topping each with a bit of extra Parmesan and a basil leaf for a restaurant-worthy touch. For casual summer gatherings, this pasta is delicious at room temperature as a vibrant pasta salad—perfect for picnics or potlucks!
Make Ahead and Storage
Storing Leftovers
Got extra Cheese Tortellini with Summer Veggies? Cool the leftovers completely and transfer them to an airtight container. They’ll keep well in the refrigerator for up to three days. The flavors only deepen after a night in the fridge, making tomorrow’s lunch something to look forward to.
Freezing
While cheese tortellini freezes well, summer veggies can lose some of their snappy texture after thawing. If you do want to freeze it, spread everything in a single layer on a baking sheet to cool first, then transfer to a freezer-safe container. For best results, eat within one month and expect a softer, but still tasty, texture.
Reheating
To bring your Cheese Tortellini with Summer Veggies back to life, simply reheat in a skillet over medium heat with a splash of water or broth to loosen everything up. Stir gently and warm until just heated through, then sprinkle with extra Parmesan and fresh basil before serving.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables if that’s what you have on hand. Just be sure to cook them until they’re heated through, and try not to overcook, as they tend to soften more quickly than fresh veggies.
Is it possible to make this vegan?
Absolutely! Just choose vegan tortellini, which is becoming more available, and omit or substitute the Parmesan with a plant-based alternative—or use nutritional yeast for that cheesy punch.
How can I add protein to this dish?
If you want to bulk it up, stir in sliced grilled chicken or shrimp during the last step, or add a can of drained white beans for a vegetarian boost. The flavors blend in beautifully with the summer veggies.
Can I prepare Cheese Tortellini with Summer Veggies ahead of time for a party?
Definitely! You can make the whole dish up to one day ahead. Let it come to room temperature or reheat gently, reserving the final sprinkle of basil and cheese for just before serving to keep everything tasting fresh.
What other vegetables can I use?
This recipe is wonderfully flexible! Try adding asparagus, baby spinach, peas, or even sliced mushrooms, depending on what looks good at the market. The method stays the same, so get creative with your favorite summer produce.
Final Thoughts
If you’re longing to bottle that blissful summer feeling for your dinner table, Cheese Tortellini with Summer Veggies is your go-to recipe. With a simple process and dazzling results, it’s a meal that looks as good as it tastes. You’ll be amazed at how quickly it comes together, and chances are you’ll reach for this recipe all season long. Now’s the perfect moment—grab your veggies and dive right in!
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A delightful and colorful pasta dish featuring cheese tortellini tossed with a medley of summer vegetables like zucchini, yellow squash, cherry tomatoes, and bell pepper, all seasoned with Parmesan and fresh basil.
Ingredients
Cheese Tortellini:
- 1 (20-ounce) package refrigerated cheese tortellini
Summer Veggies:
- 1 tablespoon olive oil
- 1 small zucchini (sliced into half moons)
- 1 small yellow squash (sliced into half moons)
- 1 cup cherry tomatoes (halved)
- 1/2 red bell pepper (sliced)
- 1/4 cup chopped red onion
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Cook the Cheese Tortellini: Follow package instructions, then drain and set aside.
- Sauté Veggies: In a skillet, sauté red onion and garlic in olive oil. Add zucchini, yellow squash, bell pepper, cherry tomatoes, salt, pepper, and red pepper flakes. Cook until tender.
- Combine Ingredients: Add cooked tortellini to the skillet, toss to combine.
- Finish and Serve: Remove from heat, sprinkle with Parmesan and basil before serving.
Notes
- You can substitute any seasonal vegetables. Add protein like grilled chicken or shrimp for a heartier meal. For a vegan option, use vegan tortellini and omit cheese.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
