During the hot summer months, we all want to avoid turning on our ovens as much as possible. This tortellini with summer vegetables accomplishes just that! Cheesy tortellini is tossed with vibrant, fresh summer vegetables to create a filling yet light dish. It can be served hot or cold and is delicious either way. Add your favorite grilled meat to the mix to make it a full meal. We like it with our lemon herb grilled chicken. Check out our previous blog post for that recipe!
Tortellini with Summer Vegetables
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Ingredients
- 20 oz package cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- Juice of half a lemon
Instructions
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions. Drain and reserve ¼ cup of pasta water for later.
- In a wide skillet over medium heat, warm the olive oil. Add the minced garlic and stir for 30 seconds. Add the zucchini and bell peppers. Sauté for 5–7 minutes until softened but still colorful.
- Toss in the halved cherry tomatoes and spinach. Cook until the tomatoes begin to burst and the spinach wilts, about 3 more minutes.
- Gently fold the cooked tortellini into the skillet with the veggies. Season with oregano, red pepper flakes (if using), salt, and pepper. Add a splash of the reserved pasta water to create a light sauce.
- Remove from heat. Drizzle with lemon juice, sprinkle with fresh basil, and top with grated Parmesan if desired.
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https://kitchenhouseaustin.com/tortellini-with-summer-vegetables/
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