Cheese Tortellini with Colorful Spring Vegetables | Light, Quick & Easy

Cheese Tortellini with Colorful Spring Vegetables | Light, Quick & Easy

This is a vegetarian Italian meal that’s fresh, vibrant, and delicious! Cheese Tortellini with Colorful Spring Vegetables is the perfect dish—light, flavorful, and ready in minutes! Tender cheese tortellini meets sautéed asparagus, zucchini, squash, and cherry tomatoes, creating a beautiful mix of colors and textures. A sprinkle of fresh basil, parsley, and Parmesan cheese, plus a drizzle of zesty olive oil and lemon, ties everything together for a meal that’s bursting with fresh Italian flavors! It’s our go-to weeknight dinner—quick, easy, and packed with wholesome ingredients.

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Ingredients:

12 oz cheese tortellini
1 bunch asparagus (chopped into bite-sized pieces)
1 zucchini (sliced into half-moons)
1 yellow squash (sliced into half-moons)
1 cup cherry tomatoes (halved)
4 tbsp. olive oil
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
Juice of ½ of a large lemon
1 tbsp. fresh basil, thinly sliced
1 tbsp. fresh parsley, chopped
½ tsp. red pepper flakes
Grated Parmesan cheese for topping

Recipe:

Fill a large saucepan with water and place over high heat.

In a large skillet, heat 2 tbsp olive oil over medium heat.

Add the asparagus and cook for 3-4 minutes, stirring occasionally.

Add the zucchini and yellow squash to the skillet and sauté for an additional 4-5 minutes until tender but still crisp and caramelized.

Add salt and then tortellini to the boiling water. Cook according to package directions.

Add the cherry tomatoes to the skillet and cook for another 1-2 minutes, just until they soften slightly.

Drain the cooked tortellini, reserving a cup of pasta water.

Add the cooked tortellini to the skillet with the sautéed vegetables.

Add 2 tablespoons olive oil, lemon juice, red pepper flakes, basil, parsley, salt and pepper.

Toss everything together, and if the mixture feels dry, add a splash of the reserved pasta water.

Add a sprinkle of grated Parmesan cheese and serve warm.

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