Description
Cheese Tortellini with Vegetables is a vibrant, satisfying, and easy-to-make dish that’s perfect for busy weeknights or casual gatherings. Packed with colorful veggies, tender pasta, and fresh herbs, it’s light yet comforting—and totally customizable.
Ingredients
Scale
Essential Ingredients:
- 20 oz package cheese tortellini
- 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 fresh baby spinach
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh basil, chopped
- Juice of half a lemon
Optional Add-Ons:
- Protein: Cooked chicken, shrimp, or chickpeas
- Vegetables: Asparagus, broccoli, kale
- Spices: Italian seasoning, fresh thyme, or parsley
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.
- Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the Vegetables: Stir in zucchini, bell peppers, and cherry tomatoes. Cook for 5–7 minutes until softened.
- Add Spinach and Seasoning: Stir in spinach, oregano, red pepper flakes, salt, and black pepper. Cook until spinach is wilted.
- Combine with Tortellini: Add the cooked tortellini to the skillet and toss everything together gently.
- Finish the Dish: Squeeze lemon juice over the dish, sprinkle with Parmesan cheese, and top with chopped fresh basil.
- Serve Warm: Plate and serve immediately for the best flavor and texture.
Notes
- To make this dish vegan, use vegan tortellini and skip the Parmesan or use a plant-based alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
- This dish is also great served cold as a pasta salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
Keywords: cheese tortellini with vegetables, vegetarian pasta, easy weeknight meal, tortellini recipe, veggie pasta