Oh my gosh, you have got to try this tortellini with summer veggies—it’s my go-to dish when I want something quick, fresh, and packed with flavor. I swear, the moment those first cherry tomatoes hit the pan and start blistering, the whole kitchen smells like summer. And the best part? It comes together in under 30 minutes, which is perfect when you’re starving and don’t want to fuss with complicated recipes.
I first threw this together one evening when my garden was overflowing with zucchini and cherry tomatoes (seriously, why do they all ripen at once?!). Since then, it’s become my favorite way to celebrate seasonal produce. The tortellini adds this lovely cheesy bite, while the veggies keep everything light and vibrant. Trust me, even my pasta-skeptic friends go back for seconds.
What I love most is how flexible it is—swap in whatever summer veggies you have, toss in fresh basil from the windowsill, and boom, dinner’s done. Simple, satisfying, and oh-so-delicious.
Why You’ll Love This Tortellini with Summer Veggies
This recipe is a total game-changer for weeknight dinners—here’s why:
- It’s lightning fast: From fridge to table in 25 minutes flat. Perfect for those “I’m-hungry-now” moments.
- Tastes like summer: Those sweet cherry tomatoes and crisp zucchini? They’re basically sunshine on a fork.
- Endlessly adaptable: Swap in whatever veggies are overflowing from your garden or farmer’s market haul.
- Minimal cleanup: One pot for the pasta, one pan for the veggies—that’s my kind of cooking!
- Feels fancy, but isn’t: The tortellini makes it feel special, but it’s easier than ordering takeout.
Honestly, I make this at least once a week when summer produce is at its peak. It’s that good.
Ingredients for Tortellini with Summer Veggies
Here’s what you’ll need to make this sunny, veggie-packed dish—and yes, fresh tortellini is non-negotiable in my book!
- 1 package (9 oz) cheese tortellini – The cheesy filling makes this dish
- 2 cups mixed summer veggies – I use equal parts diced zucchini, halved cherry tomatoes (they burst so beautifully!), and thinly sliced yellow bell peppers
- 2 tbsp olive oil – Good quality makes all the difference
- 1 clove garlic, minced – Or two if you’re feeling wild
- 1/4 tsp each salt & black pepper – Adjust to taste
- 2 tbsp grated Parmesan – For that salty finishing touch
- Handful of fresh basil – Torn right at the end for maximum aroma
Pro tip: If your tomatoes are huge, quarter them instead. And don’t skip the basil—it’s like summer confetti!
How to Make Tortellini with Summer Veggies
Okay, let’s get cooking! This dish comes together faster than you can say “al dente”—just follow these simple steps:
- Boil the tortellini: Cook according to the package instructions, but pull it out 1 minute early—it’ll finish cooking when we toss everything together. Reserve about 1/2 cup of that starchy pasta water (trust me, it’s liquid gold!).
- Sizzle the garlic: Heat olive oil in a large pan over medium heat. Add the minced garlic and let it cook for just 1 minute until fragrant—any longer and it might burn. Your kitchen should smell incredible right about now.
- Cook the veggies: Toss in those beautiful summer vegetables! I like to add zucchini first since it takes slightly longer, then the peppers, then tomatoes last (they just need to blister). Stir occasionally for 5-7 minutes total—you want them tender-crisp, not mushy.
- Season generously: Sprinkle with salt and pepper. Taste as you go—summer veggies vary in sweetness, so adjust accordingly.
- Bring it all together: Add the drained tortellini to the pan along with a splash of that reserved pasta water. Gently toss until everything’s coated in that garlicky, veggie-infused oil.
- Finish with flair: Off the heat, shower with Parmesan and tear over fresh basil leaves. The residual heat will wilt the basil just enough—ahhh, perfection.
Tips for Perfect Tortellini with Summer Veggies
Watch out for these little pitfalls:
- Don’t overcrowd the pan—give those veggies room to caramelize, not steam, or you’ll lose that gorgeous char.
- Undercook the tortellini slightly—it keeps cooking when tossed with the hot veggies.
- Save that pasta water! It helps create a silky sauce that clings to every nook of the tortellini.
- Cut veggies evenly—uniform pieces cook at the same rate. Nothing worse than mushy zucchini next to raw peppers!
Ingredient Substitutions for Tortellini with Summer Veggies
The beauty of this dish? You can tweak it based on what’s in your fridge or garden! Here are my favorite swaps:
- No cheese tortellini? Spinach or mushroom-filled ones work beautifully—just avoid meat varieties unless you want a heavier dish.
- Out of Parmesan? Pecorino adds a sharper bite, or try crumbled feta for a tangy twist.
- Veggie variations: Swap zucchini for yellow squash, add thinly sliced eggplant, or throw in handfuls of fresh spinach at the very end.
- Garlic lovers: Roast a whole head and stir in the caramelized cloves instead of minced—it’s magical.
See? No stress if you’re missing an ingredient. That’s summer cooking at its best!
Serving Suggestions for Tortellini with Summer Veggies
This dish shines all on its own, but if you’re feeling fancy, here’s how I love to serve it:
- Crusty garlic bread – Because mopping up that garlicky oil is mandatory.
- Grilled chicken or shrimp – For when you need extra protein (my husband always asks for this).
- Simple arugula salad – The peppery greens balance the richness perfectly.
- A chilled glass of Pinot Grigio – Crisp white wine makes it feel like a restaurant meal.
My favorite? Eating it straight from the pan while standing at the kitchen counter—no judgment!
Storing and Reheating Tortellini with Summer Veggies
Leftovers? No problem! This tortellini keeps beautifully, though I’ll admit—it rarely lasts long in my fridge. Here’s how to keep it fresh:
- Storage: Pop it in an airtight container for up to 3 days. The veggies might soften a bit, but the flavors actually deepen—it’s delicious cold straight from the fridge!
- Reheating: Warm gently in a pan with a splash of water or broth to revive the sauce. Microwaving works too—just cover with a damp paper towel to prevent drying out.
Pro tip: Add fresh basil when reheating to bring back that bright summer flavor!
Nutrition Information for Tortellini with Summer Veggies
Here’s the scoop on what you’re eating—this dish packs flavor without weighing you down! One serving (about half the recipe) clocks in at roughly 350 calories with 14g protein from that cheesy tortellini goodness. The veggies add 5g fiber, making it satisfyingly wholesome.
Note: Nutritional values are estimates and will vary based on your specific ingredients—like using whole wheat tortellini or adding extra Parmesan. But hey, when it tastes this good, who’s counting?
Frequently Asked Questions About Tortellini with Summer Veggies
Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:
- Can I use frozen veggies? Absolutely! Just thaw and pat them dry first—they’ll release more water than fresh. I love frozen peas or mixed bell peppers in a pinch.
- How do I make it vegan? Easy! Use dairy-free tortellini (many stores carry them now) and skip the Parmesan or use nutritional yeast instead. The veggies already do most of the flavor work.
- Will it taste good cold? Oh yes—I actually pack the leftovers for lunch the next day! The flavors meld beautifully overnight.
- Can I prep components ahead? Sure! Chop veggies up to 2 days in advance, but cook them fresh—they lose that lovely crisp-tender texture if stored cooked.
Still stumped? Tag me on Instagram @mykitchen—I love troubleshooting recipe questions!
Share Your Tortellini with Summer Veggies Experience
Did you make this tortellini? I’d love to hear how it turned out! Leave a comment below with your favorite veggie combo—or tag me @mykitchen on Instagram so I can see your masterpiece. Nothing makes me happier than seeing my recipes in your kitchens!
Print
25-Minute Tortellini with Summer Veggies: Pure Sunshine Pasta!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A light and fresh pasta dish featuring tortellini and seasonal summer vegetables.
Ingredients
- 1 package (9 oz) cheese tortellini
- 2 cups mixed summer vegetables (zucchini, cherry tomatoes, bell peppers)
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute.
- Add summer vegetables to the pan. Cook for 5-7 minutes until tender.
- Season with salt and black pepper.
- Add cooked tortellini to the pan and toss gently to combine.
- Sprinkle with Parmesan cheese and garnish with fresh basil before serving.
Notes
- Use fresh seasonal vegetables for best flavor.
- Substitute with whole wheat tortellini for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
