Best 4 Tortellini With Fresh Vegetables Recipes

Indulge in a culinary journey with our delightful selection of tortellini recipes, each brimming with fresh vegetables and bursting with flavors. From the classic Tortellini with Fresh Vegetables, a hearty and comforting dish featuring succulent tortellini enveloped in a vibrant medley of crisp vegetables, to the tantalizing Tortellini with Roasted Vegetables, where tender tortellini meets perfectly roasted vegetables for a symphony of flavors.

For those seeking a lighter option, the Tortellini with Steamed Vegetables offers a refreshing twist, showcasing the natural sweetness of steamed vegetables and the delicate flavors of tortellini. And for a vegetarian delight, the Tortellini with Spinach and Feta is a must-try, combining the earthy notes of spinach with creamy feta cheese and tender tortellini.

These recipes cater to various dietary preferences, with gluten-free and vegetarian options available, ensuring everyone can savor the goodness of tortellini and fresh vegetables. Embark on this culinary adventure and discover your new favorite tortellini dish, perfect for a satisfying and nutritious meal.

Let's cook with our recipes!

CHEESE TORTELLINI WITH SUMMER VEGGIES

Cheese Tortellini with Summer Veggies image

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it's all coated in an herby marinara sauce. Quite easily a perfect summer dish!

Provided by Jaclyn

Categories Main Course

Time 30m

Number Of Ingredients 12

Ingredients

20 oz. refrigerated three cheese tortellini
2 Tbsp extra virgin olive oil
1 medium yellow onion, (chopped (1 1/2 cups))
2 ears corn, (kernels cut from cobs (about 2 cups))
2 cups (12 oz) grape tomatoes
2 medium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick)
3 garlic cloves, minced ((1 Tbsp))
1 1/4 cups marinara sauce ((half of a 24 oz jar))
Salt (and freshly ground black pepper)
1/2 cup finely shredded parmesan cheese, (divided)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
Drain the tortellini while reserving about 1/4 cup of the pasta water.
Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
Serve right away topping individual servings with remaining 1/4 cup parmesan.

Nutrition Facts : Calories 406 kcal, Carbohydrate 58 g, Protein 17 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 803 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

TORTELLINI WITH VEGETABLES

Tortellini With Vegetables image

Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.

Provided by lauralie41

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium red pepper, sliced
1 medium green pepper, sliced
1 medium oranges or 1 medium yellow sweet pepper, sliced
1 cup sugar snap peas or 1 cup green beans
1 large tomatoes, quartered
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
5 -6 fresh basil leaves, shredded
salt and pepper, to taste
2 cups cheese tortellini, dried
1/2 cup parmesan cheese, grated

Steps:

In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.

TORTELLINI WITH FRESH VEGETABLES

Tortellini with Fresh Vegetables image

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Steps:

Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

TORTELLINI WITH FRESH VEGETABLES

Tortellini With Fresh Vegetables image

Make and share this Tortellini With Fresh Vegetables recipe from Food.com.

Provided by PolishRuski

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb tortellini
1/4 cup extra virgin olive oil
1 fresh garlic clove, chopped
2 (7 ounce) jars roasted red peppers, sliced in strips
1 medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
grated parmesan cheese
chopped fresh parsley (to garnish)
salt
fresh ground black pepper

Steps:

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for about 2 minutes or until zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
Drain cooked tortellini well. Toss with a small amount of olive oil to prevent sticking. Add cooked tortellini to sauce, blend well. Allow sauce to cover tortellini.
Place sauce and tortellini on serving plate topped with parmesan cheese and parsley.

Nutrition Facts : Calories 523.5, Fat 24.2, SaturatedFat 6.3, Cholesterol 47.7, Sodium 2091.5, Carbohydrate 60.4, Fiber 4.4, Sugar 2.1, Protein 18.1

Tips:

Fresh vegetables: Use fresh, in-season vegetables for the best flavor and texture. Vegetables like broccoli, bell peppers, carrots, and zucchini work well in this dish.
Tortellini cooking: Cook the tortellini according to the package instructions. Do not overcook the tortellini, as it will become mushy.
Sauce: The sauce is a simple combination of olive oil, garlic, and crushed tomatoes. You can add other herbs and spices to taste, such as basil, oregano, or red pepper flakes.
Garnish: Garnish the dish with freshly chopped parsley or basil for a pop of color and flavor.

Conclusion:

Tortellini with Fresh Vegetables is a quick and easy meal that is perfect for a weeknight dinner. The combination of fresh vegetables, tortellini, and a simple sauce makes for a delicious and satisfying dish. This recipe is also versatile, as you can use different types of vegetables and tortellini to create different flavor combinations.