Description
Tortellini Summer Veggies Plate is a vibrant, fresh dish that celebrates the best of summer produce. Bursting with flavor from sautéed zucchini, bell peppers, and juicy cherry tomatoes, this quick recipe features tender cheese-filled tortellini coated in high-quality olive oil and finished with fragrant basil. Perfect for casual gatherings or a delightful weeknight dinner, this dish is not only easy to prepare but also visually stunning, making it a feast for both the palate and the eyes.
Ingredients
Scale
- 8 oz fresh cheese tortellini
- 1 medium zucchini, sliced thin
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp extra virgin olive oil
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add tortellini and cook until they float (3-5 minutes). Drain.
- In a skillet over medium heat, add olive oil. Sauté zucchini and bell peppers for about 5 minutes until tender but crisp.
- Add cherry tomatoes to the skillet and cook for an additional 2 minutes.
- Combine cooked tortellini with sautéed veggies in the skillet and mix well. Season with salt and pepper.
- Stir in chopped basil before serving warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg