Vibrant Tortellini with Fresh Summer Vegetables | 30-Minute Dinner
Cheese tortellini tossed with colorful zucchini, bell peppers, and cherry tomatoes, finished with lemon and basil for a quick, vibrant summer meal.
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Cooking tools:
- Pot
- Skillet
- Colander
- Grater
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Microwave
- Refrigerator
- Airtight container
- Serving bowl
Ingredients
- 1 (20 oz / 500 g) package cheese tortellini (fresh or refrigerated)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt
- black pepper
- ¼ cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh basil, chopped
- Juice of half a lemon
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