When the golden sun lingers longer in the sky and farmers’ markets brim with plump, sun-ripened vegetables, there’s one dish I always come back to—Tortellini with Summer Veggies. This comforting and vibrant pasta dish is more than a quick dinner; it’s a celebration of summer’s bounty and a nostalgic nod to backyard dinners with family.
Growing up, summer meant lazy afternoons, barefoot wanderings, and dinners that came together as easily as they disappeared from our plates. My mother would gather whatever was freshest that day—zucchini, cherry tomatoes, sweet peppers—and sauté them in a glug of olive oil. She’d toss them with cheese-stuffed tortellini, add a squeeze of lemon, and call us to the table. That simple dish became a seasonal tradition, one I now pass on to my own kids.
Tortellini with Summer Veggies is a meal that welcomes you home after a hot day, offering comfort without heaviness. It’s ideal for casual get-togethers, late lunches on the patio, or a light dinner when you want something easy and nourishing.
Why You’ll Love This Recipe
- Celebrates fresh produce: A medley of colorful summer vegetables brings both nutrition and beauty to the table.
- Quick and beginner-friendly: On the table in 30 minutes with minimal prep—perfect for busy evenings.
- Customizable and versatile: Works well warm or chilled, with optional protein add-ins like grilled lamb or tofu.
- Halal and vegetarian-friendly: Uses no pork or alcohol-based ingredients, suitable for many dietary needs.
Ingredients You’ll Need
- 1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated)
- 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 (optional)
- 2 tablespoons fresh basil, chopped
- Juice of half a lemon
How to Make Tortellini with Summer Veggies
This dish is as enjoyable to cook as it is to eat, with sizzling vegetables and the scent of garlic and herbs filling the kitchen.
Step-by-Step Instructions
- Boil the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions (typically 3–5 minutes). Drain and reserve ¼ cup of pasta water for later. - Sauté the Vegetables
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. - Add Cherry Tomatoes and Spinach
Toss in the halved cherry tomatoes and spinach. Cook until the tomatoes begin to burst and the spinach wilts, about 3 more minutes.
- Toss in the Tortellini
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. - Finish with Fresh Touches
Remove from heat. Drizzle with lemon juice, sprinkle with fresh basil, and top with grated Parmesan if desired.
Helpful Tips
- Don’t overcook the tortellini – It continues to soften slightly once added to the hot vegetables.
- Use what you have – Swap in green beans, corn, or even eggplant for a twist on the veggie mix.
- Make it a pasta salad – Chill the dish after cooking and serve it cold with a drizzle of olive oil and lemon juice.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4–6
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Halal
Notes
- For added protein, toss in grilled lamb strips or chickpeas.
- Make it dairy-free by skipping the cheese or using a plant-based alternative.
Nutritional Information (Per Serving)
- Calories: ~400 kcal
- Protein: 14g
- Carbs: 50g
- Fat: 15g
- Fiber: 6g
Frequently Asked Questions
Can I use frozen tortellini?
Yes, just adjust the cooking time according to the package.
What herbs go well with this dish?
Fresh basil is the classic choice, but parsley or thyme also work beautifully.
Is this good for meal prep?
Absolutely. Store in airtight containers and enjoy hot or cold throughout the week.
Storage Instructions
Store in the refrigerator for up to 3 days in a sealed container. Reheat gently on the stove or microwave with a tablespoon of water or broth to keep it moist.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Hearty Ratatouille Soup
- Maryland Crab Dip
- One-Pan Pesto Chicken Tortellini and Veggies
- Chicken Pesto Tortellini Soup
Conclusion
There’s something truly special about a dish that feels like summer on a plate. With its colorful vegetables, tender tortellini, and light lemony finish, Tortellini with Summer Veggies brings sunshine into every bite. Whether you’re cooking for yourself or sharing with loved ones, this dish delivers warmth, ease, and joy—all in under half an hour.
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Tortellini with Summer Veggies: A Taste of the Season on Your Plate
Description
When the golden sun lingers longer in the sky and farmers’ markets brim with plump, sun-ripened vegetables, there’s one dish I always come back to—Tortellini with Summer Veggies. This comforting and vibrant pasta dish is more than a quick dinner; it’s a celebration of summer’s bounty and a nostalgic nod to backyard dinners with family.
Growing up, summer meant lazy afternoons, barefoot wanderings, and dinners that came together as easily as they disappeared from our plates. My mother would gather whatever was freshest that day—zucchini, cherry tomatoes, sweet peppers—and sauté them in a glug of olive oil. She’d toss them with cheese-stuffed tortellini, add a squeeze of lemon, and call us to the table. That simple dish became a seasonal tradition, one I now pass on to my own kids.
Tortellini with Summer Veggies is a meal that welcomes you home after a hot day, offering comfort without heaviness. It’s ideal for casual get-togethers, late lunches on the patio, or a light dinner when you want something easy and nourishing.
Ingredients
-
1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated)
-
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 (optional)
-
2 tablespoons fresh basil, chopped
-
Juice of half a lemon
Instructions
-
Boil the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions (typically 3–5 minutes). Drain and reserve ¼ cup of pasta water for later. -
Sauté the Vegetables
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. -
Add Cherry Tomatoes and Spinach
Toss in the halved cherry tomatoes and spinach. Cook until the tomatoes begin to burst and the spinach wilts, about 3 more minutes. -
Toss in the Tortellini
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. -
Finish with Fresh Touches
Remove from heat. Drizzle with lemon juice, sprinkle with fresh basil, and top with grated Parmesan if desired.
Notes
-
For added protein, toss in grilled lamb strips or chickpeas.
-
Make it dairy-free by skipping the cheese or using a plant-based alternative.
