Ingredients
Scale
- 1 package of fresh tortellini pasta (cheese or meat-filled)
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup yellow corn kernels (fresh or frozen)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add cherry tomatoes, zucchini, yellow squash, red bell pepper, and corn. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender yet vibrant.
- Add the cooked tortellini to the skillet with the vegetables. Toss gently to combine and season with salt and black pepper to taste. Stir in chopped basil for added flavor.
- Spoon the tortellini with summer veggies onto serving plates. Garnish with grated Parmesan cheese if desired. Serve immediately for best flavor.
Notes
- Use fresh seasonal vegetables for optimal flavor and freshness.
- Feel free to add grilled chicken or shrimp for a more filling meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or microwave, adding a splash of olive oil or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 450 kcal Kcal
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 67 grams
- Fiber: 6 grams
- Protein: 16 grams
- Cholesterol: 20 mg