Description
Cheese tortellini tossed with a colorful mix of summer vegetables like zucchini, bell peppers, cherry tomatoes, and spinach, finished with lemon juice, fresh herbs, and Parmesan cheese.
Ingredients
- 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
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to the package directions (usually 3–5 minutes). Drain and reserve about ¼ cup of pasta water.
- In a wide skillet over medium heat, warm the olive oil, then add the garlic and cook for about 30 seconds.
- Add zucchini and bell peppers and sauté for 5–7 minutes until tender but still vibrant.
- Add cherry tomatoes and spinach and cook until the tomatoes start to burst and the spinach wilts, around 3 minutes.
- Add the cooked tortellini to the skillet and season with oregano, red pepper flakes, salt, and pepper. Pour in reserved pasta water to create a light sauce.
- Remove from heat, squeeze in lemon juice, sprinkle fresh basil, and top with Parmesan if using.
Notes
- Use plant-based Parmesan for a dairy-free version.
- Great served warm or chilled as a pasta salad.
- Can be made ahead and stored for up to 3 days in the fridge.
- Reheat with a splash of water or broth to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
