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Bowl of Cheese Tortellini with fresh vegetables and herbs

Cheese Tortellini with Vegetables

A quick and comforting dinner featuring cheese tortellini and vibrant vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Essentials
  • 20 oz cheese tortellini fresh or refrigerated works best for a quick cook time
  • 2 tbsp olive oil extra virgin for flavor
  • 3 cloves garlic, minced or 1 teaspoon jarred garlic in a pinch
  • 1 medium zucchini, chopped into half-moons or bite-sized pieces
  • 1 each red bell pepper, diced colorful and sweet
  • 1 each yellow bell pepper, diced adds bright color and mild sweetness
  • 1 cup cherry tomatoes, halved they burst and make a light sauce
  • 2 cups fresh baby spinach wilts quickly and sneaks in greens
  • 1/2 tsp dried oregano or 1 teaspoon Italian seasoning
  • 1/4 tsp red pepper flakes optional — skip for sensitive kids
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup Parmesan cheese, grated optional — great for finishing
  • 2 tbsp fresh basil, chopped or 1 teaspoon dried if fresh isn’t available
  • Juice of half a lemon brightens the whole dish
Optional Add-ons
  • 1 cup cooked rotisserie chicken, shredded quick protein for hungrier families
  • 1 can white beans, rinsed and drained an easy vegetarian protein boost
  • Handful toasted pine nuts or sliced almonds adds crunch and fun texture
  • 1 tbsp store-bought pesto stirred in at the end for more flavor
  • Drizzle good olive oil or a sprinkle of lemon zest for a fresher finish
  • 1 cup mozzarella, grated or bocconcini for melty cheese fans

Method
 

Boiling the Tortellini
  1. Bring a large pot of salted water to a boil and cook the tortellini according to the package directions (usually 3–5 minutes for fresh). Drain, but reserve about 1/4 cup of the cooking water.
Cooking the Skillet
  1. While the pasta cooks, warm 2 tablespoons olive oil in a large skillet over medium heat.
  2. Add the minced garlic and sauté just for 20–30 seconds until fragrant — don’t let it brown.
Adding the Vegetables
  1. Add the chopped zucchini and diced red and yellow bell peppers to the skillet. Sauté for 5–7 minutes until they’re tender.
  2. Stir occasionally; you don’t need perfect browning.
Final Steps
  1. Toss in the halved cherry tomatoes and the baby spinach. Cook for another 2–3 minutes until tomatoes start to soften.
  2. Season with oregano, red pepper flakes if using, and salt and pepper to taste.
  3. Add the drained tortellini to the skillet and fold everything together, adding reserved pasta water until the pan has a glossy coating.
  4. Turn off the heat, squeeze in the lemon juice, and stir in chopped basil and Parmesan if using. Serve hot.

Notes

This recipe is forgiving, so you can adjust the amounts of vegetables and seasonings to taste. Leftover pasta water is a secret weapon to make a silky finish.