Tortellini Veggie Fest
Get ready to indulge in a burst of fresh flavors with this vibrant Tortellini Veggie Fest! This quick and easy recipe features tender cheese tortellini tossed with a colorful medley of sautéed zucchini, yellow squash, red bell peppers, and cherry tomatoes, all perfectly seasoned with garlic, basil, and a touch of Parmesan. Baby spinach adds a nutritious twist, while a garnish of fresh parsley elevates the presentation. Ready in just 35 minutes, this one-pan wonder is perfect for weeknight dinners or a satisfying meatless meal everyone will love. Packed with seasonal vegetables, rich umami flavors, and a creamy final touch, it’s a feast for both your taste buds and your eyes. For those searching for a wholesome, veggie-loaded pasta dish, this recipe is a must-try!
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 2 tbsp olive oil
- 3 units garlic cloves, minced
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 large red bell pepper, diced
- 1.5 cups cherry tomatoes, halved
- 4 cups baby spinach
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp dried basil
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions. Once cooked, drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped zucchini, yellow squash, and diced red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender but still vibrant.
Stir in the halved cherry tomatoes and cook for 2-3 minutes, allowing them to soften slightly.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring until wilted.
Season the vegetable mixture with salt, black pepper, and dried basil. Mix well to combine.
Reduce the heat to low and add the cooked tortellini to the skillet. Toss gently to coat the pasta with the vegetables and seasonings.
Sprinkle the grated Parmesan cheese over the tortellini and vegetables. Stir until the cheese melts and everything is evenly coated.
Remove the skillet from heat and garnish with fresh parsley, if desired.
Serve warm and enjoy your Tortellini Veggie Fest!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 23.9 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2047 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
