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Cheese Tortellini with Summer Veggies

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A vibrant, summery pasta dish combining cheese-filled tortellini with fresh seasonal vegetables in a light garlic‑herb sauce, perfect for warm days.

Ingredients

Scale
  • 12 oz cheese tortellini (fresh or refrigerated)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small zucchini, sliced into half‑moons
  • 1 small yellow squash, sliced into half‑moons
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 2 Tbsp fresh basil, chopped
  • ¼ cup grated Parmesan cheese (plus extra for serving)
  • Salt & pepper, to taste
  • Red pepper flakes (optional)

Instructions

  1. Cook tortellini according to package directions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté 30 sec until fragrant.
  3. Add zucchini and yellow squash; cook 4–5 mins until just tender.
  4. Stir in tomatoes; cook 2–3 mins until they soften and release juices.
  5. Toss in spinach and basil; cook until spinach wilts, about 1 min.
  6. Add cooked tortellini to skillet; sprinkle Parmesan over top. Toss gently to combine and heat through.
  7. Season with salt, pepper, and red pepper flakes (if using). Serve immediately with extra Parmesan.

Notes

  • Swap in other summer vegetables like bell peppers, asparagus, or peas.
  • Add cooked grilled chicken or shrimp for extra protein.
  • Make it creamy by stirring in ¼ cup heavy cream or ricotta at the end.
  • Leftovers store well in the fridge for 2–3 days; reheat gently to avoid overcooking vegetables.

Nutrition

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