Name: Tortellini with Sautéed Vegetables
Ingredients: 16 oz (450g) fresh or frozen cheese tortellini; 2 tbsp olive oil, divided; 1 medium red bell pepper, thinly sliced (about 1 cup); 1 medium yellow bell pepper, thinly sliced (about 1 cup); 1 medium zucchini, halved lengthwise and sliced (about 1½ cups); 1 small yellow squash, halved lengthwise and sliced (about 1 cup); 1 small red onion, thinly sliced (about ¾ cup); 3 cloves garlic, minced (about 1 tbsp); 1 cup cherry tomatoes, halved; 2 tbsp fresh basil, chopped, plus more for garnish; 2 tbsp fresh parsley, chopped; ¼ cup vegetable broth or white wine; 2 tbsp butter; ½ cup grated Parmesan cheese, plus more for serving; Salt and freshly ground black pepper, to taste; Red pepper flakes (optional, for heat)

Description

This 20-minute tortellini recipe is your answer to “what’s for dinner?” – colorful vegetables and cheese-filled pasta tossed in a light garlic sauce for a meal that looks like you tried much harder than you did.

Ingredients

Scale

16 oz (450g) fresh or frozen cheese tortellini
2 tbsp olive oil, divided
1 medium red bell pepper, thinly sliced (about 1 cup)
1 medium yellow bell pepper, thinly sliced (about 1 cup)
1 medium zucchini, halved lengthwise and sliced (about 1½ cups)
1 small yellow squash, halved lengthwise and sliced (about 1 cup)
1 small red onion, thinly sliced (about ¾ cup)
3 cloves garlic, minced (about 1 tbsp)
1 cup cherry tomatoes, halved
2 tbsp fresh basil, chopped, plus more for garnish
2 tbsp fresh parsley, chopped
¼ cup vegetable broth or white wine
2 tbsp butter
½ cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional, for heat)

Instructions

Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Reserve ½ cup pasta water before draining.
While water heats, prepare all vegetables, ensuring they’re uniform in size for even cooking.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and cook for 2-3 minutes until beginning to soften.
Add bell peppers and cook for another 3-4 minutes. Reduce heat to medium, add remaining oil and garlic, cooking just until fragrant (about 30 seconds).
Add zucchini and yellow squash. Season with salt and pepper and cook for 3-4 minutes until crisp-tender.
Add cherry tomatoes and cook 1-2 minutes more, until slightly softened but still holding shape.
Add drained tortellini to the vegetable mixture along with broth or wine. Gently toss to combine.
Reduce heat to low. Add butter, Parmesan, fresh herbs, and red pepper flakes if using. Toss gently until butter melts, creating a light sauce. Add reserved pasta water if needed to loosen the sauce.
Remove from heat and let rest for one minute before serving in warm bowls.
Garnish with additional fresh herbs and Parmesan cheese.