Cheese Tortellini and Summer Vegetable Skillet

This tortellini vegetable skillet combines tender pasta and a colorful mix of vegetables, all tossed together in a savory broth and finished with a sprinkle of Parmesan. It's a simple yet satisfying dish, perfect for a quick dinner that everyone will love!

Cheese Tortellini and Summer Vegetable Skillet
Servings 4 servings
Author Joshua Snyder
Prep time
15 Min
Cook time
20 Min
Total time
35 Min

Cheese Tortellini and Summer Vegetable Skillet

This tortellini vegetable skillet combines tender pasta and a colorful mix of vegetables, all tossed together in a savory broth and finished with a sprinkle of Parmesan. It's a simple yet satisfying dish, perfect for a quick dinner that everyone will love!

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 zucchini, sliced into semicircles
  • 1 yellow squash, cut into semicircles
  • 1 green bell pepper, thinly sliced
  • 8 oz cherry tomatoes
  • 1 cup shredded carrots
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chicken broth
  • 16 oz refrigerated cheese tortellini
  • 1 cup frozen corn
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup lemon juice
  • Fresh basil for garnish

Instructions

Notes

·      For a vegetarian option, substitute vegetable broth instead of chicken broth.


·      If you prefer a creamier texture, you can add a splash of cream or half-and-half during the last few minutes of cooking.


·      For those who enjoy a bit of heat, a pinch of red pepper flakes when seasoning the vegetables can add a nice warmth.


·      If refrigerated tortellini is not available, frozen tortellini can be used; adjust the cooking time as needed to ensure it is fully cooked through.

Nutrition Facts

Calories

597.92

Fat (grams)

23.11 g

Sat. Fat (grams)

9.52 g

Carbs (grams)

76.07 g

Fiber (grams)

9.56 g

Net carbs

66.5 g

Sugar (grams)

11.5 g

Protein (grams)

26.38 g

Sodium (milligrams)

1575.19 mg

Cholesterol (grams)

67.82 mg
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Directions

1. Heat the butter and olive oil in a large skillet over medium heat until the butter is melted.

2. Add the onion, zucchini, squash, bell pepper, tomatoes, and carrots to the skillet.

3. Sauté for 7 to 8 minutes, until the vegetables are tender.

4. Add the garlic and sauté for about 1 minute, just until fragrant.

5. Sprinkle the Italian seasoning, salt, and black pepper over the veggie mix.

6. Pour in the chicken broth and add the tortellini along with the frozen corn to the skillet.

7. Stir together and bring to a slow boil.

8. Cover the skillet and allow to simmer for 5 to 6 minutes, or until the tortellini is tender.

9. Remove from heat, uncover, and stir in1/4 cup of the Parmesan cheese and the lemon juice.

10. Serve the dish warm sprinkled with the remaining Parmesan cheese and top with fresh basil ribbons.  Enjoy!