Description
Tortellini with Summer Veggies is a colorful and flavorful pasta dish that celebrates the vibrant essence of summer cooking. This delightful recipe combines fresh seasonal veggies with hearty tortellini, making it perfect for a quick dinner or a tasty lunch. It’s not only visually appealing but also packed with nutrients, ideal for a healthy meal option.
Ingredients
Scale
- 300g tortellini (fresh or dried)
- 2 cups zucchini, diced
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced zucchini, chopped bell peppers, and halved cherry tomatoes. Sauté for about 5-7 minutes until tender.
- Boil a large pot of salted water. Add tortellini and cook according to package instructions, usually 3-5 minutes for fresh. Drain and set aside.
- Add the cooked tortellini to the skillet with sautéed vegetables. Mix gently to combine all flavors.
- Garnish with freshly torn basil leaves and grated Parmesan cheese. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave until heated through.
- This dish pairs well with a glass of white wine or sparkling water.
- For added heartiness, serve with crusty or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg