Tortellini with Summer Veggies is a fresh, quick, and flexible dinner packed with colorful produce, fresh herbs, and cheesy tortellini.

1 (20 oz / 500 g) package cheese tortellini (fresh or frozen)

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 baby spinach

½ teaspoon dried oregano

¼ teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

¼ cup freshly grated Parmesan cheese (optional)

2 tablespoons fresh basil, chopped

Juice of half a lemon

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1. Cook tortellini per package directions, then drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds.

3. Add chopped zucchini and bell peppers. Cook for 5–6 minutes until slightly softened.

4. Stir in cherry tomatoes and cook for 2–3 minutes until they begin to blister.

5. Add spinach, oregano, red pepper flakes, salt, and pepper. Stir until spinach wilts.

6. Add cooked tortellini to the skillet. Gently toss to combine.

7. Finish with lemon juice, basil, and Parmesan. Serve immediately.

Use frozen tortellini for convenience.

Store leftovers in fridge and reheat in a skillet with broth.

Great warm or chilled as pasta salad.

Add grilled chicken or white beans for protein.