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Tortellini with Summer Veggies

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A vibrant and delicious dish combining cheese tortellini with fresh summer vegetables, perfect for a light meal.

Ingredients

Scale
  • 12 oz cheese tortellini
  • 1 tablespoon olive oil
  • 1 medium zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil and cook the tortellini until al dente, about 2–3 minutes. Drain and set aside.
  2. In a large skillet over medium heat, heat the olive oil until shimmering.
  3. Add the red onion and garlic to the skillet. Sauté until fragrant, about 2 minutes.
  4. Stir in the sliced zucchini and yellow squash. Cook until they are tender-crisp, about 4–5 minutes.
  5. Add the halved cherry tomatoes and cook for another 2 minutes until they begin to soften.
  6. Return the cooked tortellini to the skillet and gently toss everything together.
  7. Stir in the lemon juice, lemon zest, and chopped basil for fresh flavor.
  8. Season with salt and pepper, sprinkle with grated Parmesan cheese, and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish can be frozen, but it’s best enjoyed fresh.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/tortellini-with-summer-vegetables/

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