Tortellini Summer Veggies Plate

As seen in: Dishes That Celebrate Nature's Timing

Delight in a dish that captures the essence of summer with plump cheese tortellini and an array of vibrant vegetables like zucchini, bell peppers, and cherry tomatoes. Quick to prepare, it features sautéed vegetables folded gently into pasta, finished with torn basil, lemon juice, and a dusting of Parmesan. Ideal for weeknight dinners or outdoor gatherings, it offers comforting flavors without feeling heavy. A splash of reserved pasta water ties it all together with a silky, light sauce, making every bite a fresh taste of the season that’s sure to welcome family and friends to the table.

Sarah Crisp
Contributed By Sarah Crisp
Last modified on Thu, 03 Jul 2025 16:47:50 GMT
A bowl of pasta with tomatoes, zucchini, and basil. Save This
A bowl of pasta with tomatoes, zucchini, and basil. | cookrisp.com

There is nothing like sitting down to a bright bowl of tortellini tossed with summer’s freshest veggies. It always reminds me of backyard dinners with my family, when the produce was just picked and the meal felt celebratory yet so easy. Tortellini with Summer Veggies brings all those memories to your plate, capturing the flavors and spirit of sun-filled days in each bite.

I love how this dish turns any weeknight into something special. The first time I made it on my own, I realized how much joy comes from making a meal with ingredients straight from the farmers market.

Ingredients

  • Cheese tortellini: brings creamy texture and quick cooking choose a high-quality fresh or refrigerated variety for best results
  • Olive oil: adds richness and helps vegetables caramelize look for extra virgin olive oil for fullest flavor
  • Garlic: delivers savory depth choose fresh cloves for their pungency
  • Zucchini: brings moisture and a mild bite seek one that is firm and glossy skinned
  • Red and yellow bell peppers: add sweetness and vibrant color pick ones with smooth skins and heavy for their size
  • Cherry tomatoes: offer juicy pops and tang choose tomatoes that are plump and deeply colored
  • Baby spinach: lends freshness and greens opt for crisp leaves not wilted
  • Dried oregano: provides herby depth check that your dried herbs smell fragrant to ensure they are not stale
  • Red pepper flakes: give a gentle heat use as much or little as you like
  • Salt and black pepper: essential for bringing flavors together use sea salt for brightness and freshly cracked pepper if possible
  • Parmesan cheese: brings salty savoriness buy a wedge and grate yourself for sharpest taste
  • Fresh basil: infuses the dish with bright aroma choose leaves that are vibrant and not browning
  • Lemon juice: wakes up the flavors use freshly squeezed for zesty tang

Step-by-Step Instructions

Boil the Tortellini:
Bring a large pot of salted water to a rolling boil using enough salt so the water tastes just a bit briny. Add the cheese tortellini and cook according to package directions which is usually between three and five minutes. Stir once or twice for even cooking. Once the tortellini are tender and float to the top scoop out a quarter cup of the pasta water and reserve it. Drain the tortellini gently to avoid tearing and set aside.
Sauté the Veggies:
Place a wide skillet over medium heat. Pour in the olive oil and let it get slightly shimmering. Add the minced garlic and stir constantly for thirty seconds to infuse the oil without letting it burn. Add the chopped zucchini and diced bell peppers to the pan. Stir and cook for about five to seven minutes until the veggies are softened but still hold bright color. This builds the foundation for a vibrant sauce.
Add Cherry Tomatoes and Spinach:
Tip in the halved cherry tomatoes and all of the baby spinach. Stir to coat everything in the flavorful oil. Allow the tomatoes to cook until they begin to burst gently and the spinach wilts and shrinks down which will take about three minutes. This step releases juices that flavor the pasta later.
Toss in the Tortellini:
Transfer the cooked tortellini to the skillet with the vegetables. Sprinkle with dried oregano and red pepper flakes if you want a little kick. Season with a generous pinch of salt and some black pepper. Splash in a bit of the reserved pasta water to form a light sauce that makes everything glossy and melds the flavors together. Gently toss to avoid breaking the pasta.
Finish with Fresh Touches:
Turn off the heat. Squeeze the juice of half a lemon over the skillet. Shower the dish with chopped fresh basil and, if you like, a generous handful of grated Parmesan cheese. Toss once more for even distribution and serve warm.
A bowl of pasta with tomatoes, zucchini, and basil. Save This
A bowl of pasta with tomatoes, zucchini, and basil. | cookrisp.com

My favorite part is always the burst of juicy cherry tomatoes in every bite. I remember last summer when my daughter ran out to the garden barefoot to pick them herself. This dish is how we celebrated a harvest that day and it is a memory I will always cherish.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat gently warm in a skillet with a splash of water or extra olive oil to refresh the sauce. Avoid microwaving for too long as the tortellini can become overly soft.

Ingredient Substitutions

Swap in whole wheat tortellini for more fiber or a different pasta shape if that is what you have. Any crisp veggie works in place of zucchini or peppers try asparagus or summer squash. If you are out of spinach use arugula or chopped kale added at the end.

Serving Suggestions

Serve the tortellini with a side of crusty sourdough for a complete meal. Add grilled chicken or shrimp for protein if you like. A crisp green salad with lemon vinaigrette pairs especially well at picnics or outdoor dinners.

Cultural and Historical Context

Cheese tortellini originated in Northern Italy and is traditionally enjoyed in broth. Modern cooks now toss it with seasonal vegetables and herbs for lighter meals during warm months. My mother’s version kept family traditions alive but always made room for what was fresh and in season.

Common Queries

→ Can I use frozen tortellini?

Yes, frozen tortellini works well. Just cook it according to package instructions before tossing with the vegetables.

→ Which vegetables can be substituted?

Swap in yellow squash, asparagus, or snap peas for the zucchini and peppers based on what's in season or on hand.

→ How do I make the dish more filling?

Add grilled chicken, sautéed shrimp, or white beans for extra protein, or increase the pasta amount to suit heartier appetites.

→ Can this pasta be served cold?

Absolutely, it can be chilled and enjoyed as a refreshing pasta salad, perfect for summer picnics or lunches.

→ What herbs work best besides basil?

Fresh parsley, chives, or oregano add lovely herbal notes if basil isn't available or preferred.

→ Is Parmesan cheese essential?

No, it's optional. Omit for a dairy-free version or try a sprinkle of nutritional yeast as a savory alternative.

Tortellini Summer Veggies Plate

Cheese tortellini tossed with sun-kissed vegetables for a vibrant, easy meal bursting with fresh flavors.

Preparation Time
10 Minutes Required
Cooking Duration
15 Minutes Required
Overall Time
25 Minutes Required
Contributed By: Sarah Crisp

Recipe Type: Peak-Season Cooking

Skill Level: Beginner-Friendly

Cuisine Type: Italian

Serving Size: 4 Number of Servings

Dietary Preferences: Suitable for Vegetarians

What You’ll Need

01 1 (500 g) package cheese tortellini, fresh or refrigerated
02 2 tablespoons olive oil
03 3 cloves garlic, minced
04 1 medium zucchini, chopped
05 1 red bell pepper, diced
06 1 yellow bell pepper, diced
07 1 cup cherry tomatoes, halved
08 2 cups baby spinach
09 ½ teaspoon dried oregano
10 ¼ teaspoon red pepper flakes (optional)
11 Salt and black pepper, to taste
12 ¼ cup freshly grated Parmesan cheese (optional)
13 2 tablespoons fresh basil, chopped
14 Juice of half a lemon

Steps to Follow

Step 01

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions (typically 3–5 minutes). Drain and reserve ¼ cup of the pasta water.

Step 02

In a wide skillet over medium heat, warm the olive oil. Add the minced garlic and stir for 30 seconds. Add the zucchini and bell peppers, and sauté for 5–7 minutes until softened but still colorful.

Step 03

Toss in the halved cherry tomatoes and spinach. Cook until the tomatoes begin to burst and the spinach wilts, about 3 minutes.

Step 04

Gently fold the cooked tortellini into the skillet with the veggies. Season with oregano, red pepper flakes (if using), salt, and pepper. Add a splash of the reserved pasta water to create a light sauce.

Step 05

Remove the skillet from heat. Drizzle with lemon juice, sprinkle with fresh basil, and top with grated Parmesan if desired.

Tools to Have

  • Large pot
  • Wide skillet
  • Wooden spoon or spatula
  • Colander

Allergen Information

Double-check ingredients for allergens, and seek medical guidance if necessary.
  • Contains dairy (cheese in tortellini and Parmesan, if used)
  • Contains gluten (tortellini pasta)

Nutrition Info (Per Serving)

These figures are estimates and shouldn’t replace professional health advice.
  • Calories Per Serving: 420
  • Fat Content: 12 grams
  • Carbohydrates: 50 grams
  • Protein Amount: 14 grams