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Tortellini with Summer Veggies

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Celebrate summer with this vibrant and delicious Tortellini with Summer Veggies, featuring colorful fresh produce and cheese-filled tortellini.

Ingredients

Scale
  • 12 oz cheese tortellini
  • 1 tablespoon olive oil
  • 1 medium zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Boil the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini until al dente, about 2–3 minutes; drain and set aside.
  2. Heat the Olive Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. Sauté Onion and Garlic: Add the red onion and garlic to the skillet and sauté until fragrant, about 2 minutes.
  4. Cook the Zucchini and Squash: Stir in the zucchini and yellow squash and cook until tender-crisp, about 4–5 minutes.
  5. Add Cherry Tomatoes: Add the cherry tomatoes and cook for another 2 minutes until they begin to soften.
  6. Combine Tortellini with Vegetables: Return the cooked tortellini to the skillet and toss gently to combine with the vegetables.
  7. Add Flavorful Extras: Stir in the lemon juice, lemon zest, and chopped basil.
  8. Season to Taste: Season with salt and pepper to taste.
  9. Garnish and Serve: Sprinkle with grated Parmesan cheese and serve immediately.

Notes

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop with a splash of water or broth.

Nutrition

Find it online: https://cookingwithmayaa.com/tortellini-with-summer-veggies/

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