How to Create Perfect Tortellini with Summer Vegetables

Pasta Perfection

Cook tortellini precisely to al dente texture to ensure it completes cooking properly with vegetables.

Vegetable Timing

Stagger vegetable additions to maintain distinct textures and prevent overcooking delicate items.

Sauce Development

Create a light, flavorful sauce from the natural juices of vegetables enhanced with broth and pasta water.

Herb Integration

Add herbs at the right moment to preserve their aromatic qualities while infusing the dish.

Baking Tips

For protein addition, toss in 2 cups of cooked, diced chicken breast or 1 pound of grilled shrimp.

The vegetables can be customized based on what's fresh and available - asparagus, green beans, or broccoli work well too.

To make ahead, prep all vegetables in advance and store in refrigerator until ready to cook.

For a creamier version, add 1/4 cup of heavy cream or mascarpone cheese when adding the Parmesan.

Tortellini can be substituted with ravioli or gnocchi for variation.

For a vegan option, use vegan-stuffed pasta and nutritional yeast instead of Parmesan.

Leftover dish can be enjoyed cold as a pasta salad the next day with a drizzle of additional olive oil.

If corn is not in season, substitute with frozen corn that has been thawed.

Tortellini with Summer Veggies

Name: Tortellini with Summer Veggies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Italian-Inspired, Summer
Ingredients: 1 pound (16 oz) refrigerated cheese tortellini; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 medium zucchini, diced into half-moons; 1 medium yellow squash, diced into half-moons; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1 cup fresh corn kernels (from about 2 ears); 1/4 cup fresh basil leaves, thinly sliced, plus extra for garnish; 2 tablespoons fresh thyme leaves; 1/4 cup vegetable or chicken broth; 2 tablespoons fresh lemon juice; 1/2 cup grated Parmesan cheese, plus extra for serving; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1/4 cup toasted pine nuts (optional)

This vibrant pasta dish combines cheese-filled tortellini with a colorful array of fresh summer vegetables in a light garlic and herb sauce. Ready in under 30 minutes, it's the perfect warm-weather meal that showcases seasonal produce while offering a satisfying and versatile dinner option that works as both a main course or impressive side dish.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound (16 oz) refrigerated cheese tortellini

2 tablespoons olive oil

3 cloves garlic, minced

1 medium zucchini, diced into half-moons

1 medium yellow squash, diced into half-moons

1 pint cherry tomatoes, halved

1 red bell pepper, diced

1 cup fresh corn kernels (from about 2 ears)

1/4 cup fresh basil leaves, thinly sliced, plus extra for garnish

2 tablespoons fresh thyme leaves

1/4 cup vegetable or chicken broth

2 tablespoons fresh lemon juice

1/2 cup grated Parmesan cheese, plus extra for serving

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

1/4 cup toasted pine nuts (optional)

Instructions

Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente (usually 5-7 minutes). Drain but reserve 1/2 cup of pasta water.

While pasta is cooking, heat olive oil in a large skillet over medium-high heat.

Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.

Add zucchini, yellow squash, and red bell pepper to the skillet and sauté for 3-4 minutes until they begin to soften but still maintain some crispness.

Add corn kernels and cherry tomatoes, cooking for another 2 minutes until tomatoes just begin to release their juices.

Pour in the vegetable or chicken broth and bring to a simmer.

Add the cooked tortellini to the skillet with the vegetables and gently toss to combine.

If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.

Stir in fresh lemon juice, basil, and thyme.

Remove from heat and fold in the grated Parmesan cheese.

Season with salt, freshly ground black pepper, and red pepper flakes if using.

Transfer to a serving dish and garnish with additional fresh basil, Parmesan cheese, and toasted pine nuts if desired.

Serve immediately while hot.

Tortellini with Summer Veggies

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Tortellini with Summer Vegetables

Tortellini with Summer Veggies

Ingredients

Instructions