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Tortellini with Summer Vegetables

A close-up of a white bowl filled with Tortellini with Summer Veggies, featuring zucchini, corn, and cherry tomatoes.
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A simple recipe combining cheese tortellini with fresh, seasonal summer vegetables in a light sauce.

Ingredients

Scale
  • 1 pound cheese tortellini
  • 2 tablespoons olive oil
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 ear of corn, kernels removed
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook the tortellini according to package directions. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  3. Add the diced zucchini and bell pepper to the skillet. Cook for 5 minutes until slightly tender.
  4. Add the corn kernels and minced garlic. Cook for 2 more minutes until the garlic is fragrant.
  5. Remove the skillet from the heat. Stir in the halved cherry tomatoes.
  6. Add the cooked tortellini to the skillet with the vegetables.
  7. Pour the lemon juice over the mixture. Toss gently to combine.
  8. Stir in the chopped fresh basil. Season with salt and pepper.
  9. Serve immediately or chill for a pasta salad.

Notes

  • If you use pre-made pesto, substitute the olive oil, garlic, and lemon juice with 1/2 cup of pesto and toss with the warm pasta and vegetables.
  • For added flavor, grill the vegetables before adding them to the skillet.
  • This dish works well with vegetarian or meat-filled tortellini.

Nutrition

Find it online: https://spoonswirl.com/tortellini-with-summer-veggies/