Description
This colorful tortellini dish features fresh vegetables and aromatic herbs, making it a flavorful and quick meal ideal for any occasion. Enjoy the vibrant combination of seasonal produce in just 30 minutes!
Ingredients
Scale
- 1 package (9 oz) fresh tortellini (cheese or spinach-filled)
- 2 tablespoons olive oil
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil (about a tablespoon of salt).
- Once boiling, add the fresh tortellini and cook according to package instructions (usually 3-5 minutes) until they float to the top and are tender.
- While the tortellini cooks, prepare a large bowl of ice water to stop the cooking process.
- When cooked, use a slotted spoon to transfer the tortellini to the ice water. Let sit for a couple of minutes, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced zucchini and yellow squash, sautéing for about 3-4 minutes until they start to soften.
- Toss in the diced red bell pepper and continue to sauté for another 2-3 minutes.
- Add the halved cherry tomatoes and minced garlic, stirring together and cooking for an additional 2-3 minutes until the tomatoes soften.
- Sprinkle in the dried oregano and basil, seasoning with salt and pepper to taste.
- Add the cooked tortellini back into the skillet, gently folding them into the vegetable mixture.
- Cook together for another 2-3 minutes, allowing flavors to meld. Add a splash of pasta water or more olive oil if needed.
- Sprinkle the grated Parmesan cheese over the top and stir gently to combine.
- Remove the skillet from heat and let it sit for a minute before serving.
- Spoon the tortellini and veggie mixture onto plates or into bowls, garnishing with fresh basil leaves if desired.
- Optionally, drizzle with extra olive oil or a squeeze of lemon juice before serving.
Notes
- Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water or olive oil to prevent sticking, or microwave in short intervals, stirring in between.
- For added protein, consider grilled chicken, shrimp, or chickpeas. Cook separately and toss in before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes