Description
Cheese Tortellini with Summer Veggies is a colorful and delicious dish that combines creamy cheese tortellini with fresh, seasonal vegetables. This quick and easy recipe is perfect for busy weeknights or leisurely weekends, offering a delightful balance of flavors and textures. Each forkful delivers an explosion of taste, making it an ideal choice for picnics or family dinners. Enjoy the vibrant colors and nutritious ingredients that celebrate the best of summer!
Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 2 tbsp extra virgin olive oil
- 1 medium zucchini, sliced into half-moons
- 1 cup bell peppers, chopped (any color)
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil, roughly chopped
- 3 garlic cloves, minced
- 1 cup low-sodium vegetable broth
Instructions
- Cook the cheese tortellini in boiling salted water according to package instructions (3-5 minutes). Drain and set aside.
- In a large skillet over medium heat, heat the olive oil and sauté minced garlic for about one minute.
- Add zucchini and bell peppers; cook until tender but still vibrant (4-5 minutes).
- Stir in cherry tomatoes and vegetable broth; simmer until tomatoes soften.
- Gently fold in cooked tortellini and sprinkle with fresh basil. Mix well.
- Serve hot, drizzled with additional olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (162g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg