Description
A delicious and colorful dish featuring cheese tortellini and a variety of fresh summer vegetables, perfect for a light meal.
Ingredients
Scale
- 8 ounces cheese tortellini
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, yellow squash, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are tender.
- Add the halved cherry tomatoes and minced garlic to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
- Stir in the cooked tortellini, dried basil, dried oregano, salt, and pepper. Toss everything together and cook for another 2-3 minutes until heated through.
- Remove from heat and sprinkle with grated Parmesan cheese. Toss gently to combine.
- Serve warm, garnished with fresh basil leaves if desired.
Notes
- For added protein, consider adding cooked chicken or shrimp to the dish.
- Substitute seasonal vegetables like asparagus or spinach for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg