Tortellini with Summer Veggies – A Bright, Easy Summer Veggie Pasta You’ll Love

Introduction & Personal Story

Summer meant watching my mom in the kitchen, sunlight streaming through the window as she tossed fresh vegetables into a pan for her famous Tortellini with Summer Veggies. The smell of olive oil, garlic, and sautéed zucchini instantly transported me back to backyard family dinners.

I still remember her humming as she stirred cheese-filled tortellini into those colorful veggies comfort food that was easy, fresh, and perfect for hot evenings. It’s the kind of dish that says, “We made it through the heat, now let’s eat something great.”

Why You’ll Love This Tortellini Recipe

• Fresh & Vibrant: This summer vegetable pasta brings serious color and crunch—zucchini, peppers, tomatoes, and spinach all pulling their weight.
  
• Quick & Friendly: 30 minutes start to finish. No special tools, no drama. Just one pan and a pot.
  
• Serve Warm or Cold: Want it as a warm dinner? Great. Need something cold from the fridge the next day? Even better.
  
• Vegetarian & Halal: This cheese tortellini dish plays well with many diets, but it doesn’t skimp on flavor.
  
• Healthy & Seasonal: This is how you make the most of seasonal vegetable recipes without sacrificing your pasta cravings.

Ingredients for a Cheese Tortellini Dish with Summer Veggies

• Pasta Base
  • 1 lb cheese tortellini (fresh or frozen)
• Flavor Foundation
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
• Summer Vegetables
  
  • 1 medium zucchini, sliced
    
  • 1 red bell pepper, chopped
    
  • 1 yellow bell pepper, chopped
    
  • 1 pint cherry tomatoes, halved
    
• Greens & Herbs
  
  • 2 cups baby spinach
    
  • 1 tsp dried oregano (or fresh)
    
  • Pinch red pepper flakes
    
• Seasoning & Optional Finish
  
  • Salt & black pepper to taste
    
  • ½ cup grated Parmesan (optional)
    
  • Handful fresh basil leaves
    
  • Juice of ½ lemon

How to Make This Vegetarian Tortellini with Fresh Summer Vegetables

1. Boil the Tortellini

1. Get a pot of salted water roaring. Think salty like the sea.
   
2. Add tortellini. Don’t walk away—these guys cook fast (3-4 min).
   
3. Drain and reserve some pasta water. That starchy splash is liquid gold for finishing.

2. Sauté the Vegetables

• Heat your pan over medium until the oil shimmers.
  
• Garlic goes in first. Cook until fragrant—about 30 seconds. Don’t let it brown or it turns bitter.
  
• Add zucchini and bell peppers. Sauté until slightly tender and colorful, about 4–5 minutes. Don’t overcrowd. You want sear, not steam.

3. Add Tomatoes & Spinach

• Toss in cherry tomatoes. Let them blister and soften—about 2 minutes.
  
• Add spinach, oregano, red pepper flakes. Stir until just wilted.

4. Combine with Tortellini

• Toss the cooked tortellini into the veggie party.
  
• Stir gently, splash in that pasta water if it looks dry.
  
• Taste. Salt and pepper to your liking. Most people mess this up by not tasting.

5. Finish & Serve

• Off the heat, hit it with lemon juice and basil.
  
• Optional Parmesan goes on top like confetti.
  
• Serve it hot or chill it—you’re in charge.

Helpful Tips

• Looking for more zucchini recipes? Check out my go-to Air fryer zucchini sides for summer meals. Crispy, low-cal, and they pair perfectly with this pasta!
  
• Avoid Overcooking: Tortellini should be pillowy with a spring. Don’t let them get soggy.
  
• Ingredient Swaps:
  
  • Green beans? Yep.
    
  • Fresh corn? Absolutely.
    
  • Chickpeas or leftover lamb? Go for it.
    
• Cold Version: Want a pasta salad vibe? Let it cool, chill it, toss with more olive oil before serving.

Recipe Details

Notes

• Dinner Pairing Idea: Want to add more protein to this meal? Serve it alongside my Light lemon butter salmon for a protein-packed dinner. It’s rich, citrusy, and comes together fast.
  
• Make it a pasta salad? Absolutely. And while you’re at it, try my Creamy pasta salad perfect for outdoor gatherings. It’s rich, tangy, and crowd-friendly.
  
• Add Protein: Chickpeas, diced lamb, grilled chicken—you do you.
  
• Dairy-Free? Skip the Parm or go for a vegan alternative like nutritional yeast.

Tortellini Recipe FAQs

Storage Instructions

• Fridge Life: 3 days, sealed tight.
  
• Reheating: Splash a little broth or water in a pan to reheat gently.

More Summer Veggie Pasta and Tortellini Recipes

• Air fryer zucchini sides for summer meals – low-calorie air fryer zucchini fries
  
• Creamy pasta salad perfect for outdoor gatherings – creamy pasta salad recipe
  
• Quick cucumber and tomato salad for warm days – cucumber tomato salad
  
• Light lemon butter salmon for a protein-packed dinner – lemon butter salmon

Conclusion + Call to Action

This Tortellini with Summer Veggies is what summer cooking should be: quick, colorful, and totally satisfying. Whether you’re feeding a crew or just need something easy and delicious after work, this is the kind of healthy pasta recipe that checks all the boxes. Make it tonight, take leftovers for lunch, and drop me a line on how you made it yours. And hey, if you’re into more seasonal vegetable recipes like this, stick around—we’re just getting started.

👉 Follow me on Pinterest for more recipes like this!

Tortellini with Summer Veggies – A Bright, Easy Summer Veggie Pasta You’ll Love

Print Recipe

A light, vibrant summer pasta with cheese tortellini and colorful sautéed vegetables—easy, fresh, and full of backyard dinner nostalgia.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 people 1x
• Category: Mediterranean pasta
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 lb cheese tortellini (fresh or frozen)
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 pint cherry tomatoes, halved
• 2 cups baby spinach
• 1 tsp dried oregano (or fresh)
• Pinch red pepper flakes
• Salt & black pepper to taste
• ½ cup grated Parmesan (optional)
• Handful fresh basil leaves
• Juice of ½ lemon

Instructions

1. Boil the tortellini in salted water (3–4 minutes). Drain and reserve pasta water.
2. Heat olive oil over medium heat. Sauté garlic for 30 seconds.
3. Add zucchini and bell peppers. Cook 4–5 minutes until tender and colorful.
4. Add cherry tomatoes and let blister for 2 minutes.
5. Add spinach, oregano, and red pepper flakes. Stir until wilted.
6. Toss in tortellini. Stir gently. Add pasta water if needed.
7. Season with salt and pepper. Off heat, finish with lemon juice and basil.
8. Sprinkle Parmesan on top (optional). Serve warm or cold.

Notes

Want protein? Try grilled chicken or chickpeas. Want it chilled? Let it cool, toss with more olive oil, and serve as a pasta salad.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 6g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 40mg

Keywords: tortellini, summer vegetables, vegetarian, pasta, easy dinner, fresh, halal