Description
A vibrant and flavorful vegetarian dish featuring cheese tortellini combined with fresh summer vegetables like zucchini, bell peppers, cherry tomatoes, and spinach, sautéed with garlic and herbs for a light and satisfying meal.
Ingredients
Pasta
- 1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated)
Vegetables & Seasonings
- 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
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of half a lemon
Finishing Touches
- ¼ cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh basil, chopped
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually 3–5 minutes. Drain and set aside, reserving about ¼ cup of pasta water.
- Sauté Garlic and Veggies: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add chopped zucchini and diced bell peppers, cooking for 5–7 minutes until tender-crisp.
- Add Tomatoes and Spinach: Toss in the halved cherry tomatoes and fresh baby spinach. Cook for an additional 2–3 minutes until the tomatoes begin to burst and the spinach wilts.
- Season and Combine: Season the vegetables with dried oregano, red pepper flakes (if using), salt, and black pepper. Add the cooked tortellini to the skillet and gently toss everything together.
- Finish and Serve: Drizzle with fresh lemon juice, sprinkle with chopped fresh basil and Parmesan cheese if desired. Taste and adjust the seasoning as needed. If the mixture seems dry, stir in a splash of the reserved pasta water before serving.
Notes
- Reserve about ¼ cup of pasta water to adjust the sauce consistency as needed.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
- You can substitute any seasonal vegetables you have on hand for the zucchini and bell peppers.