Description
A delightful dish featuring cheese tortellini combined with summer vegetables, creating a vibrant and healthy meal.
Ingredients
Scale
- 20 oz (500 g) package cheese tortellini (fresh or refrigerated)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh basil, chopped
- Juice of half a lemon
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to the package directions, usually for 3–5 minutes. Drain and reserve about ¼ cup of pasta water.
- In a skillet, heat olive oil over medium heat and add minced garlic, cooking for about 30 seconds.
- Add chopped zucchini and bell peppers, sautéing for 5–7 minutes until softened.
- Toss in halved cherry tomatoes and spinach, cooking for an additional 3 minutes until tomatoes burst and spinach wilts.
- Fold the cooked tortellini into the skillet, season with oregano, red pepper flakes, salt, and pepper, and add a splash of reserved pasta water.
- Drizzle lemon juice over the dish, add fresh basil and grated Parmesan, and serve warm or cold.
Notes
This dish can be enjoyed warm or cold as a pasta salad. It stores well in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg