Tortellini with Vegetables
Creamy, comforting, and packed with color, this Tortellini with Vegetables recipe is a quick and satisfying weeknight dinner the whole family will love. Featuring tender cheese tortellini tossed with a medley of sautéed cherry tomatoes, zucchini, bell peppers, and fresh spinach, this dish strikes the perfect balance between indulgence and nutrition. A buttery garlic sauce infused with a hint of Parmesan cheese elevates the flavors, while optional red pepper flakes and fresh basil garnish add a subtle kick and herbaceous finish. Ready in just 35 minutes and versatile enough to accommodate fresh or frozen tortellini, this vibrant recipe makes for a wholesome meal bursting with Mediterranean-inspired flair. A perfect choice for busy cooks seeking easy, veggie-packed pasta recipes that don't skimp on flavor!
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Recipe Information
Ingredients
- 12 oz Cheese tortellini (fresh or frozen)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 Bell pepper (any color), diced
- 2 cups Spinach, fresh
- 0.5 cups Parmesan cheese, grated
- 1 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh basil leaves (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Reserve 1/4 cup of the cooking water before draining, then set the tortellini aside.
In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter is melted and bubbling.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently, until fragrant.
Stir in the cherry tomatoes, diced zucchini, and diced bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the fresh spinach to the skillet and cook for 1–2 minutes, stirring, until wilted.
Season the vegetables with salt, black pepper, and red pepper flakes, if using.
Add the cooked tortellini to the skillet along with the reserved 1/4 cup of cooking water. Toss everything together gently to combine and ensure the tortellini are coated in the sauce.
Sprinkle the grated Parmesan cheese over the tortellini and vegetables, stirring gently until the cheese melts and the mixture is well combined.
Remove the skillet from the heat and serve the tortellini immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 22.6 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1153 mg | 89% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3768 mg | 80% | |
*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.
