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
Scale
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