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Easy Cheese Tortellini with Veggies

A quick and delicious weeknight dinner featuring tender cheese tortellini tossed with sautéed seasonal vegetables in a light garlic-infused olive oil sauce. Ready in under 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz cheese tortellini fresh or frozen
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup broccoli florets chopped
  • 1 cup bell pepper sliced (any color)
  • 0.5 cup cherry tomatoes halved
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup grated Parmesan cheese plus extra for serving
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground

Method
 

Steps
  1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside, reserving 0.5 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
  3. Add broccoli and bell pepper to the skillet. Cook for 5–6 minutes, stirring occasionally, until vegetables are tender-crisp.
  4. Stir in cherry tomatoes and cook for another 2 minutes until they begin to soften.
  5. Add the cooked tortellini to the skillet. Toss with lemon juice, Parmesan cheese, salt, and black pepper. If the mixture seems dry, add a splash of reserved pasta water to create a light sauce.
  6. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh herbs if desired.

Notes

For a creamier version, stir in 2 tablespoons of heavy cream or cream cheese at the end. Add grilled chicken or shrimp for extra protein. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.