Description
Tortellini with Summer Veggies is a vibrant, flavorful dish that perfectly captures the essence of summer. Fresh tortellini is combined with colorful zucchini, cherry tomatoes, and bell peppers, all sautéed to perfection in olive oil and garlic. Topped with fragrant basil, this dish is not just a feast for the eyes but also a celebration of taste that will transport you to sun-drenched afternoons. It’s quick to prepare and ideal for family gatherings or a light lunch. Get ready to delight your palate with this refreshing summer recipe!
Ingredients
- 8 oz fresh cheese tortellini
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), sliced
- ¼ cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing them thoroughly. Slice zucchini and bell peppers.
- Cook tortellini in salted boiling water according to package instructions until al dente. Drain.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant.
- Add zucchini and bell peppers; cook until tender yet crisp.
- Stir in cherry tomatoes and season with salt and pepper; cook until tomatoes begin to burst.
- Combine cooked tortellini with the sautéed vegetables in the skillet; toss gently.
- Remove from heat and sprinkle torn basil over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Feel free to customize with your favorite seasonal vegetables or proteins like grilled chicken or shrimp. For added flavor, consider drizzling balsamic glaze or sprinkling parmesan cheese before serving.