Description
A fast and light pasta dish combining cheese tortellini with fresh summer vegetables in a simple garlic butter sauce.
Ingredients
Scale
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh or frozen corn kernels
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup vegetable broth
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Cook tortellini according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add zucchini and red bell pepper to the skillet. Cook for 4 minutes until slightly tender.
- Add corn and minced garlic. Cook for 1 minute until fragrant.
- Add the halved cherry tomatoes and vegetable broth to the skillet. Cook for 2 minutes until tomatoes just begin to soften.
- Stir in the cooked tortellini and butter until the butter melts and coats the pasta and vegetables.
- Remove the skillet from the heat. Stir in the Parmesan cheese and fresh basil.
- Season with salt and pepper to your preference. Serve immediately.
Notes
- If you prefer a tangier flavor, substitute 1 tablespoon of lemon juice for 1 tablespoon of the vegetable broth.
- You can substitute fresh spinach for the basil for added greens.
- This dish works well served warm or at room temperature as a light salad.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 20
- Cholesterol: 45