Tortellini with Sautéed Vegetables
Tortellini with sautéed vegetables is a vibrant and comforting dish that effortlessly combines fresh cheese tortellini with colorful veggies. This quick recipe is perfect for busy weeknights, featuring zucchini, bell peppers, cherry tomatoes, and spinach, all tossed in aromatic garlic and olive oil. With its eye-catching presentation and delightful flavors, this meal is sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 9 oz fresh cheese tortellini
- 1 medium zucchini, sliced
- 1 bell pepper (any color), sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup vegetable broth
Instructions
- Boil the tortellini in salted water according to package instructions until al dente. Drain and reserve some pasta water.
- In a large skillet over medium heat, heat olive oil. Add minced garlic; sauté for about one minute.
- Add zucchini and bell pepper to the skillet; cook for five minutes until slightly softened.
- Stir in cherry tomatoes; cook for an additional three minutes until they begin to burst.
- Add fresh spinach; stir until wilted (about two minutes).
- Combine the drained tortellini and vegetable broth in the skillet; mix gently until well coated.
- Serve warm, optionally topped with grated cheese or fresh herbs.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg