Description
A Colorful, Light, and Tasty Pasta Dish
This dish features tender cheese tortellini paired with seasonal summer vegetables, tossed in a light olive oil dressing. It’s a refreshing and quick meal that’s perfect for warm weather!
Ingredients
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1 lb (450g) cheese tortellini (fresh or frozen)
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1 tbsp olive oil
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1 zucchini, diced
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1 yellow squash, diced
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1 cup cherry tomatoes, halved
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1/2 cup fresh basil, chopped
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1/4 cup grated parmesan cheese
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Salt and pepper, to taste
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Optional: a drizzle of balsamic glaze for extra flavor
Instructions
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Cook the tortellini according to the package instructions. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add zucchini and yellow squash, cooking for about 5–6 minutes until tender.
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Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes, just until they start to soften.
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Add the cooked tortellini to the skillet, tossing gently to combine. Season with salt and pepper to taste.
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Remove from heat and stir in fresh basil and grated parmesan cheese.
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Serve immediately with an optional drizzle of balsamic glaze for extra flavor.
Notes
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Feel free to swap or add other summer veggies, such as bell peppers or corn.
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For a richer dish, you can add a bit of cream or pesto sauce instead of olive oil.
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If you’re looking for extra protein, consider adding grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 kcal
- Fat: 14 g
- Carbohydrates: 40 g
- Fiber: 4g
- Protein: 12g