Cheese Tortellini Summer Veggies

There’s a small miracle when cheese-filled tortellini meets blistered summer vegetables and a lemony, slightly naughty drizzle of butter — dinner happens fast, tastes like you cared, and the kitchen doesn’t explode. You can high-five yourself and call it gourmet without breaking a sweat.

Why This Recipe Is Awesome

This works because it’s all about contrast: pillowy tortellini, bright and slightly charred vegetables, and a sauce that’s more “sassy drizzle” than “slosh.” The veggies stay crunchy enough to remind you it’s summer, while the tortellini soaks up enough flavor to feel intentional. It’s forgiving — overcook a veg or two, and the dish still behaves; under-season it once and the Parmesan will call you out. Short version: great texture, big flavor, minimal drama.

Ingredients You’ll Need

• 12–16 oz (340–450 g) cheese tortellini, fresh or frozen (fresh is nicer, frozen is faster)
• 1 pint cherry tomatoes, halved (they pop and become saucy)
• 1 medium zucchini, sliced into half moons
• 1 small yellow squash, sliced (optional but pretty)
• 1 red bell pepper, cut into strips
• 1 small red onion, thinly sliced
• 3 cloves garlic, thinly sliced or smashed
• 3 tbsp extra-virgin olive oil
• 1 tbsp butter (optional, but welcome)
• Zest and juice of 1 lemon
• 1/4 cup dry white wine or 1/4 cup low-sodium chicken/veg broth (optional)
• 1/3 cup grated Parmesan plus extra for serving
• Small handful fresh basil, torn
• Small handful fresh parsley, chopped
• Salt and freshly cracked black pepper
• Pinch of red pepper flakes (if you like a little cheek)
• Pasta water (reserve 1/2–3/4 cup) — not an ingredient you buy, just trust me
• Optional: toasted pine nuts or chopped toasted almonds for crunch

Step-by-Step Instructions

1. Step 1

   Boil your tortellini according to package directions, but stop one minute before the package says if you want that perfect al dente give. Reserve about 1/2–3/4 cup of the starchy pasta water, then drain. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat and add the onion and bell pepper; sauté until they begin to brown (3–5 minutes).

2. Step 2

   Push the onions and peppers to the side, add a splash more oil, and toss in the zucchini and squash so they get a little color; hit the pan with garlic in the last 60 seconds. Add tomatoes, a pinch of salt and pepper, the red pepper flakes, and a splash of wine or broth to deglaze the pan; let the tomatoes soften but keep some shape. Add the tortellini, butter, lemon zest and juice, a few big spoonfuls of pasta water, and most of the Parmesan; toss gently until everything is glossy and the sauce clings. Finish with torn basil, parsley, extra Parmesan, and toasted nuts if using — taste and correct seasoning before serving.

Common Mistakes to Avoid

Don’t drown the vegetables in oil and then be surprised they steamed instead of caramelized — give the pan room and a hot surface. Don’t dump the tortellini in dry; reserve pasta water and use it like magic glue for the sauce. Skimping on acid (lemon) is a common mistake — it wakes up everything. And finally, under-salt early and then try to fix it with cheese; season along the way so flavors develop properly.

Alternatives & Substitutions

If you don’t have tortellini, use fresh ravioli, orecchiette, or gnocchi — all play nicely with the quick veg saute. Swap zucchini and squash for asparagus spears or broccolini when they’re in season; roasted cherry tomatoes can stand in for fresh if you want deeper sweetness. Dairy-free? Skip the butter and Parmesan, stir in a spoonful of olive-tapenade or nutritional yeast, and finish with extra lemon and herbs. Want protein? Add browned Italian sausage, quick-grilled shrimp, or canned white beans. Personal opinion: a spoonful of pesto folded in at the end is a delightful shortcut if you’re feeling lazy and brilliant at the same time.

FAQ

Can I use frozen tortellini?

Yes, absolutely. No judgment here. Add an extra minute or two to the cooking time and still reserve the pasta water. Frozen tortellini can be slightly firmer than fresh, so trust texture over clock time.

Can I make this ahead and reheat?

Sort of. You can roast or sauté the veggies ahead and store them separately, and cook the tortellini al dente; combine and gently reheat in a skillet with a splash of pasta water to revive the sauce. Avoid microwaving the whole dish cold — it turns the pasta mushy and the veggies sad.

Could this be served cold as a pasta salad?

Totally. Cool the tortellini and veggies quickly, toss with extra olive oil and lemon, add halved olives or artichokes, and refrigerate. Add fresh basil right before serving so it doesn’t wilt into unappealing brownness.

Final Thoughts

This recipe is the sort you make when you want to impress without starting a kitchen renovation project. It’s fast, flexible, and the kind of meal that gets better if you tweak it to what’s sitting in your fridge. Try it once as written, then experiment — swap herbs, add a punchy cheese, or throw in whatever summer treasure you found at the market. Go on, make the pan sing and pretend you planned it that way.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.