Tortellini Veggie Fest

Get ready to indulge in a burst of fresh flavors with this vibrant Tortellini Veggie Fest! This quick and easy recipe features tender cheese tortellini tossed with a colorful medley of sautéed zucchini, yellow squash, red bell peppers, and cherry tomatoes, all perfectly seasoned with garlic, basil, and a touch of Parmesan. Baby spinach adds a nutritious twist, while a garnish of fresh parsley elevates the presentation. Ready in just 35 minutes, this one-pan wonder is perfect for weeknight dinners or a satisfying meatless meal everyone will love. Packed with seasonal vegetables, rich umami flavors, and a creamy final touch, it’s a feast for both your taste buds and your eyes. For those searching for a wholesome, veggie-loaded pasta dish, this recipe is a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 oz cheese tortellini
• 2 tbsp olive oil
• 3 units garlic cloves, minced
• 1 large zucchini, chopped
• 1 large yellow squash, chopped
• 1 large red bell pepper, diced
• 1.5 cups cherry tomatoes, halved
• 4 cups baby spinach
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp dried basil
• 0.5 cup parmesan cheese, grated
• 2 tbsp fresh parsley, chopped (optional for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions. Once cooked, drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 3

Add the chopped zucchini, yellow squash, and diced red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender but still vibrant.

Step 4

Stir in the halved cherry tomatoes and cook for 2-3 minutes, allowing them to soften slightly.

Step 5

Add the baby spinach to the skillet and cook for 1-2 minutes, stirring until wilted.

Step 6

Season the vegetable mixture with salt, black pepper, and dried basil. Mix well to combine.

Step 7

Reduce the heat to low and add the cooked tortellini to the skillet. Toss gently to coat the pasta with the vegetables and seasonings.

Step 8

Sprinkle the grated Parmesan cheese over the tortellini and vegetables. Stir until the cheese melts and everything is evenly coated.

Step 9

Remove the skillet from heat and garnish with fresh parsley, if desired.

Step 10

Serve warm and enjoy your Tortellini Veggie Fest!

Nutrition Facts

Serving size	(1420.1g)

Amount per serving	% Daily Value*
Calories	1686.0

Total Fat 67.4g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 185.1mg	0%
Sodium 2704.4mg	0%
Total Carbohydrate 203.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 23.9g
Protein 75.0g	0%

Vitamin D 0IU	0%
Calcium 1191.7mg	0%
Iron 11.6mg	0%
Potassium 2047.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 17.4%

Carbs: 47.3%