Ingredients
Scale
- 9 oz fresh or frozen tortellini
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 bell pepper (red or yellow), sliced
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese
Instructions
- Prep your veggies: Wash and slice the zucchini, bell pepper, and halve the cherry tomatoes.
- Cook the tortellini: Boil salted water in a large pot and cook tortellini as per package instructions (about 3-5 minutes for fresh).
- Sauté vegetables: In a skillet over medium heat, warm olive oil. Add garlic and sauté until fragrant. Then add zucchini and bell peppers; cook until slightly tender.
- Add tomatoes: Gently fold in the cherry tomatoes until they begin to blister.
- Combine everything: Drain tortellini (reserve some pasta water) and add it to the skillet along with basil and Parmesan. Toss gently to combine.
- Serve: Plate the dish with additional olive oil drizzle and garnish with extra basil and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 395
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg