Oh, you’re going to love this one! My Cheese Tortellini with Summer Veggies is the kind of dish that makes you feel like you’re eating sunshine on a plate. It’s my go-to when the farmers’ market is bursting with zucchini, squash, and those sweet little cherry tomatoes that pop in your mouth. The best part? It comes together in about 25 minutes flat – perfect for those nights when you want something fresh and satisfying without spending hours in a hot kitchen. The cheese-filled tortellini pairs magically with the crisp-tender veggies, and that sprinkle of Parmesan at the end? Absolute perfection. Trust me, this vegetarian dish will have even the meat-lovers at your table asking for seconds!
Why You’ll Love This Cheese Tortellini with Summer Veggies
Let me tell you why this recipe never leaves my summer rotation:
- Lightning fast: Ready in 25 minutes flat – perfect when you’re too busy soaking up summer to cook for hours
- Fresh & vibrant: The combination of sweet tomatoes, crisp zucchini, and buttery tortellini tastes like summer in every bite
- Endlessly adaptable: Swap in whatever veggies your garden’s overflowing with – I’ve used everything from eggplant to snap peas
- No fancy skills needed: If you can boil water and stir a skillet, you’re already halfway there
Honestly, I make this at least once a week from June through August – it’s that good!
Ingredients for Cheese Tortellini with Summer Veggies
Here’s what you’ll need to make this sunshine-filled dish (measurements matter, friends!):
- The pasta star: 1 package (9 oz) cheese tortellini – go for refrigerated if you can find it
- Summer’s bounty: 1 cup cherry tomatoes (halved), 1 zucchini (sliced), 1 yellow squash (sliced), ½ red onion (thinly sliced)
- Flavor boosters: 2 cloves garlic (minced!), 2 tbsp olive oil, ¼ cup fresh basil (chopped)
- The finishing touch: Salt & pepper to taste, ¼ cup grated Parmesan cheese
Ingredient Notes & Substitutions
No stress if you need to swap things around – I’ve done it all:
- Gluten-free? Use GF tortellini – the texture stays perfect
- Out of olive oil? Butter works in a pinch (but reduce heat to avoid burning)
- Veggie variations? Try bell peppers, eggplant, or asparagus – whatever’s fresh!
- No fresh basil? A teaspoon of dried works, but add it with the garlic
The key is keeping those tortellini cheese-filled and those veggies crisp-tender – the rest is up to you!
How to Make Cheese Tortellini with Summer Veggies
Alright, let’s get cooking! This comes together so fast you’ll want to have everything prepped before you start (trust me, I learned that the hard way). Here’s exactly how I make it:
- Cook those tortellini just right: Boil them according to the package directions, but check 1 minute early – you want them al dente since they’ll cook more in the skillet later. Drain and set aside (don’t rinse!)
- Wake up the garlic: Heat olive oil in your biggest skillet over medium. Add the garlic and red onion, stirring for 2 minutes until fragrant but not browned – that’s when the magic starts!
- Veggie time: Toss in zucchini and yellow squash, cooking for 5 minutes until they’re just tender with a slight crunch. I give them a quick stir every minute or so.
- Tomato magic: Add cherry tomatoes last since they cook fastest – just 2 minutes is enough to warm them through while keeping their shape.
- Bring it all together: Gently fold in the tortellini and fresh basil. The heat from the pasta will wilt the basil perfectly.
- Season to perfection: Salt and pepper to taste (I always go lighter at first – you can add more at the table).
- The grand finale: Serve immediately with a generous sprinkle of Parmesan and watch it disappear!
Tips for Perfect Cheese Tortellini with Summer Veggies
Three little secrets I’ve picked up after making this a hundred times:
- Undercook the pasta slightly – it keeps cooking in the skillet and you want that perfect bite, not mush
- Season at the end – veggies release water as they cook, so wait until everything’s together to salt
- Squeeze of lemon – just a teaspoon brightens all the flavors beautifully
Serving Suggestions for Cheese Tortellini with Summer Veggies
Oh, let me tell you how I love to serve this beauty! First, grab your prettiest pasta bowls – the colorful veggies deserve to shine. For sides, nothing beats warm garlic bread to soak up those delicious juices, or a crisp green salad with lemon vinaigrette for contrast. Feeling fancy? Top with extra basil ribbons and a lemon wedge on the side. Pro tip: Serve family-style in one big bowl – it disappears faster that way!
Storing and Reheating Cheese Tortellini with Summer Veggies
Leftovers? (Though I rarely have any!) Pop them in an airtight container – they’ll keep for 3 days max before the veggies get sad. When reheating, splash some water in the skillet and warm gently over medium-low. The tortellini will stay perfectly tender, and the veggies won’t turn to mush. Pro tip: If the Parmesan seems dry, sprinkle a little fresh on top after reheating – it makes all the difference!
Cheese Tortellini with Summer Veggies Nutritional Information
Just a quick note about what you’re enjoying (because I know some of you like to keep track!): Nutrition varies slightly based on your exact ingredients, but per serving you’re looking at about 320 calories, 12g fat, 42g carbs, and 12g protein. Not bad for a dish that tastes this indulgent, right? The veggies pack in fiber and nutrients while keeping things light. That said – I never count when I’m eating this because it just tastes too darn good!
FAQs About Cheese Tortellini with Summer Veggies
Can I freeze this dish?
I don’t recommend freezing – the tortellini gets mushy and the veggies lose their crispness when thawed. It’s best enjoyed fresh, but leftovers keep beautifully in the fridge for a few days!
What other veggies can I use?
Oh, the possibilities! Bell peppers, asparagus, and snap peas all work wonderfully. In fall, try roasted butternut squash – just adjust cooking times based on how tender each veggie gets.
Can I make this ahead?
Prep the veggies in advance, but cook everything right before serving. The textures are part of what makes this dish so special – nobody likes soggy tortellini!
Is this kid-friendly?
Absolutely! My pickiest eater gobbles it up. If they’re wary of “green things,” try smaller veggie pieces or substitute with sweet corn and carrots.
Try this recipe and share your twist in the comments – I’d love to hear what veggies you throw in! Share your twist
