Description
A refreshing and vibrant dish featuring cheese tortellini tossed with summer vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 8 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup corn, fresh or frozen
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add zucchini, bell peppers, and corn to the skillet. Cook for 5-7 minutes until vegetables are tender.
- Stir in the cherry tomatoes and cooked tortellini. Season with salt and pepper.
- Cook for an additional 2-3 minutes until everything is heated through.
- Garnish with fresh basil before serving.
Notes
- Feel free to add any other summer vegetables you enjoy.
- This dish can be served warm or cold.
- For a vegan option, use vegan tortellini and omit cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg