Description
Tortellini Summer Veggies Plate is a vibrant dish that combines tender cheese-filled tortellini with a colorful assortment of fresh summer vegetables, such as zucchini, bell peppers, and cherry tomatoes. This easy-to-make recipe is perfect for busy weeknights or relaxed weekend gatherings, offering a delightful burst of flavors that will brighten up any meal. Enjoy it warm as a main course or side dish, and allow the freshness of the ingredients to transport you straight to sunny summer days.
Ingredients
Scale
- 9 oz Fresh Cheese Tortellini
- 1 medium Zucchini (sliced into bite-sized pieces)
- 1 Red Bell Pepper (diced)
- 1 Yellow Bell Pepper (diced)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Fresh Basil Leaves
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper (to taste)
Instructions
- Prepare the tortellini according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a skillet over medium heat, add olive oil. Sauté zucchini and bell peppers until softened (about 5 minutes). Season with salt and pepper.
- Add halved cherry tomatoes and half of the basil to the skillet. Cook for an additional 3 minutes until tomatoes begin to burst.
- Combine cooked tortellini with sautéed vegetables in the skillet, gently tossing them together to coat.
- Plate the mixture on serving dishes or a large platter, garnishing it with remaining basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 410
- Sugar: 6g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg