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Tortellini With Summer Veggies

Tender cheese tortellini tossed with zucchini, yellow squash, sweet bell pepper, cherry tomatoes, garlic, lemon, Parmesan, and fresh basil. This colorful summer pasta comes together in about 30 minutes and makes a fresh weeknight dinner for 4 people.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main dish
Cuisine: American-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (20-ounce) package refrigerated cheese tortellini
  • 1 medium zucchini
  • 1 small yellow squash
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon kosher salt, for the pasta water
  • ½ teaspoon salt, for the vegetables
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes, optional
  • ⅓ cup finely grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh basil leaves, thinly sliced
  • Up to ½ cup reserved pasta water
  • Lemon wedges, optional for serving

Equipment

  • Large pot
  • Large skillet or wide Dutch oven
  • Colander
  • Cutting board
  • Chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Heat-safe measuring cup

Method
 

  1. Prepare the ingredients
  2. Boil the tortellini
  3. Cook the vegetables
  4. Add the garlic and tomatoes
  5. Combine the pasta and vegetables
  6. Finish the sauce
  7. Serve

Notes

  • Avoid crowding the skillet. Packed vegetables release moisture and steam instead of forming lightly browned edges. Use a wide skillet or cook the vegetables in two batches.
  • Cut the vegetables evenly. Slice the zucchini and yellow squash into ½-inch pieces so they become tender at the same rate.
  • Cook the tortellini until barely tender. It will continue to cook when added to the skillet. Overcooked tortellini can become soft and split open.
  • Reserve the pasta water before draining. The starchy water helps the olive oil and Parmesan coat the pasta. Start with ¼ cup, then add more 1 tablespoon at a time.
  • Fold the pasta gently. Filled tortellini can tear when stirred too firmly. Use a wooden spoon or silicone spatula and stop once everything is coated.
  • Add the tomatoes near the end. They need only 2 minutes in the skillet. Longer cooking can make them collapse and release too much liquid.
  • Remove the skillet from the heat before adding Parmesan. High heat may cause the cheese to clump instead of melting into a smooth coating.
  • Adjust the seasoning at the end. Tortellini and Parmesan vary in salt level. Taste the finished dish before adding more salt.
  • Serve the pasta while warm. The sauce thickens as it sits. Loosen it with a spoonful of warm pasta water if needed.
  • Store leftovers safely. Refrigerate the cooled pasta in a sealed container within 2 hours and use it within 3 days.