Tortellini with Summer Veggies is a bright, vibrant dish bursting with the best tastes and colors the season has to offer. Plump cheese tortellini mingle with sautéed zucchini, sweet bell peppers, juicy cherry tomatoes, and fresh greens, all brought together with olive oil, fresh herbs, and a pop of lemon. Whether you’re looking for a speedy weeknight meal or something to wow a table full of friends, this recipe is proof that a simple, vegetable-packed pasta can be as comforting as it is sensational.

Tortellini with Summer Veggies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of fresh, flavorful ingredients can transform into something so crave-worthy. Each one brings its own magic, whether it’s creamy, colorful, or crisp—your Tortellini with Summer Veggies will sing because of them!

Cheese tortellini (20 oz / 500 g): These little pasta pillows are the heart of the dish and add a luscious, cheesy bite.
Olive oil (2 tbsp): A good splash gives everything a lovely, rich base and helps create a silky sauce.
Garlic (3 cloves, minced): A few cloves add aromatic warmth that infuses the veggies and pasta.
Medium zucchini (chopped): Brings delicate green color, tender texture, and mild flavor.
Red bell pepper (diced): Adds vibrant color and a subtle sweetness that plays beautifully with the pasta.
Yellow bell pepper (diced): Sweeter than red bell pepper and makes the whole dish look like summer in a bowl.
Cherry tomatoes (1 cup, halved): Juicy, quick-cooking, and a burst of tangy freshness in every bite.
Baby spinach (2 cups): Wilts gently and adds a big boost of nutrition and color.
Dried oregano (½ tsp): A classic Italian seasoning for depth and a hint of earthiness.
Red pepper flakes (¼ tsp, optional): Just a pinch livens things up with a little gentle heat.
Salt and black pepper, to taste: Don’t be shy—season generously to bring out all the flavors.
Freshly grated Parmesan (¼ cup, optional): Savory, nutty, and melts into the hot pasta for extra richness.
Fresh basil (2 tbsp, chopped): The ultimate finishing touch—herbaceous, fragrant, and so fresh.
Juice of half a lemon: Brightens up the whole dish and ties all the summery flavors together.

How to Make Tortellini with Summer Veggies

Step 1: Boil the Tortellini

Begin by bringing a large pot of generously salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, which usually takes just 3 to 5 minutes. You’re aiming for perfectly plump, al dente pasta, so don’t stray too far. Before draining, scoop out about 1/4 cup of that starchy pasta water and set it aside—this will help make your sauce silky later on.

Step 2: Sauté the Vegetables

In a large skillet over medium heat, pour in the olive oil. Once it’s shimmering, add the minced garlic and give it a quick stir—just long enough to get fragrant but not browned (about 30 seconds). Next, add the chopped zucchini, red, and yellow bell peppers. Let them sauté for 5 to 7 minutes, stirring from time to time, until they’re softened but still brightly colored. This is where the kitchen really starts to smell amazing!

Step 3: Add Cherry Tomatoes and Spinach

Toss the cherry tomato halves and baby spinach right into the skillet. The tomatoes will begin to soften and burst, releasing their juices, while the spinach wilts down and turns a beautiful glossy green. Give everything a gentle stir for about 3 minutes, just until the veggies feel alive and fresh.

Step 4: Toss in the Tortellini

Add your cooked tortellini to the pan of veggies. Sprinkle in the dried oregano, a pinch of red pepper flakes if you like a touch of heat, and season generously with salt and black pepper. Drizzle in that reserved pasta water, just enough to make a light sauce that clings to every little bite. Gently toss everything together so the tortellini soaks up all those fabulous flavors.

Step 5: Finish with Fresh Touches

Turn off the heat and, for the grand finale, add a good squeeze of lemon juice, freshly chopped basil, and a shower of grated Parmesan if you’re so inclined. These last-minute touches give your Tortellini with Summer Veggies that irresistible freshness and lift every bite.

How to Serve Tortellini with Summer Veggies

Garnishes

Don’t underestimate the power of great garnishes! For Tortellini with Summer Veggies, a few extra shards of Parmesan, a sprinkle of chopped basil, and maybe a crack of fresh black pepper make the presentation just as delightful as the flavor. Even a zest of lemon can be a fun twist for extra vibrancy.

Side Dishes

Pairing is half the fun when serving this dish. A simple green salad tossed with vinaigrette, some crusty bread to mop up the sauce, or a bowl of marinated olives will round out the meal beautifully. Keep it light and zesty to complement those cheerful, summery flavors in your Tortellini with Summer Veggies.

Creative Ways to Present

Why not turn Tortellini with Summer Veggies into a showstopper? Try arranging the veggies in vibrant stripes or rings right on top before tossing, or serve it family-style on a big platter, topped with fresh basil leaves and juicy tomatoes for a rustic feel. Individual bowls garnished to order also make guests feel extra special!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, simply spoon them into an airtight container. Tortellini with Summer Veggies will keep happily in the refrigerator for up to 3 days. When storing, try to include a bit of sauce or a light coating of olive oil to keep the pasta moist and flavorful.

Freezing

While fresh tortellini and veggies are best enjoyed right away, you can freeze leftovers in a pinch. Divide into meal-sized portions and store in freezer-safe containers. Expect a bit more softness in the veggies after thawing, but the flavors will still shine through.

Reheating

For best results, reheat Tortellini with Summer Veggies gently on the stovetop over medium-low heat, adding a splash of water or a drizzle of olive oil if it seems dry. Stir occasionally until piping hot. If you’re in a rush, a minute or two in the microwave will also do the trick—just cover loosely to retain moisture.

FAQs

Can I use frozen tortellini instead of fresh?

Absolutely! Tortellini with Summer Veggies works great with frozen tortellini—just follow the boiling instructions on the package. The texture is slightly different but still wonderfully satisfying.

What other vegetables can I add?

You can truly customize this recipe with whatever’s in season or in your fridge. Try tossing in asparagus tips, peas, sliced mushrooms, or even baby kale. It’s a fantastic way to use up odds and ends!

How can I make this dish vegan?

To make a vegan Tortellini with Summer Veggies, choose plant-based tortellini (widely available now) and simply skip the Parmesan or swap it for your favorite vegan cheese. The flavors are still bold and delicious.

Is this recipe good for meal prep?

Definitely! This dish holds up well in the fridge, making it a smart option for easy lunches or no-fuss dinners throughout the week. The only thing to keep in mind is that the veggies may soften a bit, but the taste remains stellar.

How can I make it more protein-packed?

For extra protein, you can add cooked chicken, shrimp, or even chickpeas in the last step. They soak up all those succulent summer flavors and make the Tortellini with Summer Veggies even more satisfying.

Final Thoughts

If you’re looking for a truly joyful way to enjoy the season’s bounty, don’t wait to try Tortellini with Summer Veggies. Every forkful is a celebration of color, flavor, and comfort—plus, it’s easy enough for a busy weeknight but cheerful enough for company. Happy cooking!