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Tortellini Summer Veggies Plate

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Tortellini Summer Veggies Plate is a vibrant, seasonal dish that features tender cheese tortellini paired with a colorful mix of sautéed zucchini, bell peppers, and cherry tomatoes. This easy-to-make recipe brings sunshine to your table and is perfect for summer gatherings or cozy dinners at home. Bursting with fresh flavors, it is not only delicious but also visually stunning, making it an ideal option for impressing guests or enjoying a light meal.

Ingredients

Scale
  • 12 oz fresh cheese tortellini
  • 1 medium zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • ½ cup fresh basil, chopped

Instructions

  1. Rinse all vegetables under cool water and prepare for cooking.
  2. Boil salted water in a pot and cook the tortellini according to package instructions (about 3 minutes). Drain and toss with olive oil.
  3. In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).
  4. Add zucchini and bell peppers to the skillet; sauté until slightly softened (about 5 minutes).
  5. Toss in cherry tomatoes and cook until they start to burst (about 2 minutes).
  6. Gently fold in cooked tortellini and basil; heat through for another minute.
  7. Serve warm on a platter with extra olive oil drizzled on top.

Nutrition

Keywords: - Feel free to swap veggies based on what's in season or your preferences; asparagus or spinach are great alternatives. - For added flavor, consider incorporating lemon juice or feta cheese before serving. - Leftovers can be stored in an airtight container for up to three days.

Find it online: https://cookingwithruth.com/delightful-tortellini-summer-veggies-plate-recipe/