A fresh and flavorful dish featuring cheese tortellini and a medley of summer vegetables.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces cheese tortellini
1 tablespoon olive oil
1 medium zucchini, diced
1 medium yellow squash, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried basil
Salt and pepper to taste
¼ cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the zucchini, yellow squash, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.
Stir in the minced garlic and dried basil, cooking for an additional 1-2 minutes until fragrant.
Add the cooked tortellini to the skillet, tossing gently to combine with the vegetables. Season with salt and pepper to taste.
Remove from heat and sprinkle with grated Parmesan cheese. Toss again to combine.
Serve warm, garnished with fresh basil leaves if desired.
Notes
For added protein, consider tossing in cooked chicken or shrimp along with the tortellini.
Substitute seasonal vegetables like asparagus or cherry tomatoes for a different flavor profile.