Description

Tortellini Summer Veggies Plate is a vibrant, refreshing dish that captures the essence of summer with its colorful medley of fresh vegetables and tender cheese tortellini. Perfect for picnics or family gatherings, this recipe highlights the delightful flavors of zucchini, cherry tomatoes, and bell peppers tossed in a light dressing. Each bite bursts with flavor, making it an ideal choice for warm weather dining, whether served warm or as a chilled salad.

Ingredients

Scale

9 oz fresh cheese tortellini
1 medium zucchini, diced
1 cup cherry tomatoes, halved
1 cup mixed bell peppers (red, yellow, green), diced
1/4 cup fresh basil, chopped
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Boil water in a large pot and generously salt it. Add the tortellini and cook until they float (about 4 minutes). Drain and reserve some pasta water.
In a skillet over medium heat, add olive oil. Sauté diced zucchini and bell peppers until golden brown (about 5 minutes).
Add halved cherry tomatoes and cook until tender but still firm.
Combine sautéed veggies with drained tortellini in the skillet. Gently mix to coat everything in olive oil.
Finish with fresh basil, salt, and pepper; serve warm or let cool for a refreshing salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approx. 250g)
Calories: 360
Sugar: 6g
Sodium: 230mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 4g
Protein: 14g
Cholesterol: 10mg

Keywords: Customize your dish by adding seasonal vegetables like asparagus or spinach. For added protein, consider incorporating grilled chicken or chickpeas. Store leftovers in an airtight container for up to three days; reheat gently with a splash of olive oil.