I bring summer to the table with tender cheese tortellini tossed in a vibrant mix of zucchini, bell peppers, cherry tomatoes, and spinach, finished with a lemony-herb kiss and a sprinkling of Parmesan.

Why You’ll Love This Recipe

I love this recipe because it highlights the best of summer produce, bursting with color and flavor. It’s ready in about 30 minutes—perfect for busy evenings. I can serve it warm as a cozy dinner or chill it for a refreshing pasta salad. Plus, it's easy to adapt—just add chicken, chickpeas, or any seasonal veggie.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (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

directions

Cook the tortellini. I bring a large pot of salted water to a boil and cook the tortellini according to the package directions (usually 3–5 minutes). I drain it and reserve about ¼ cup of pasta water.
Sauté the garlic and veggies. In a wide skillet over medium heat, I warm the olive oil, then add the garlic and stir for about 30 seconds. I add zucchini and bell peppers and sauté them for 5–7 minutes until they're tender but still vibrant.
Add tomatoes and spinach. I toss in the cherry tomatoes and spinach and cook until the tomatoes start to burst and the spinach wilts, around 3 minutes.
Combine with tortellini. I add the cooked tortellini to the skillet and season with oregano, red pepper flakes, salt, and pepper. I pour in the reserved pasta water to help create a light sauce.
Finish and serve. Off the heat, I squeeze in lemon juice, sprinkle fresh basil, and add Parmesan if I’m using it.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I chill it and serve it as a pasta salad with a splash of extra olive oil and lemon.
I add grilled chicken, chickpeas, or shrimp when I want more protein.
I swap in other veggies like corn, green beans, or mushrooms based on what’s in season.
I skip the cheese or use a plant-based Parmesan for a dairy-free option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of water or broth and warm it gently on the stovetop or in the microwave to keep everything moist and flavorful.

FAQs

What kind of tortellini works best?

I like using fresh or refrigerated cheese tortellini because it cooks quickly and has a soft, delicate texture.

Can I use frozen tortellini?

Yes, I often use frozen tortellini. I just add a few more minutes to the cooking time according to the package instructions.

Can this dish be made ahead of time?

Definitely. I sometimes make it in the morning and either reheat it for dinner or serve it chilled for lunch.

What herbs go well with this?

Fresh basil is my favorite, but I’ve also used parsley or thyme when that’s what I have on hand.

How do I prevent it from drying out when reheating?

I always add a splash of water or broth before reheating and stir gently to revive the sauce and texture.

Conclusion

This Tortellini with Summer Veggies is a beautiful, flavorful way to celebrate the season. It’s colorful, quick, and versatile—perfect for any night of the week. Whether I’m craving something warm and cozy or a light, refreshing pasta salad, this dish delivers every time.