This 20-minute tortellini with vegetables is an easy weeknight meal that the whole family will love. Make it in summer when green beans and summer squash are in season.

two bowls of tortellini with green beans

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Why We Love This 20 Minute Tortellini with Vegetables

Just like my Veggie Pesto Pasta, this veggie tortellini recipe is lightning fast and easy. You simply boil the tortellini, saute veggies in a skillet and then toss it all together along with jarred sun dried tomatoes pesto and fresh basil and your delicious summer dinner is ready.

Recipe Highlights

  • This tortellini recipe takes just 20 minutes total
  • Packed with lots of fresh veggies
  • This vegetarian tortellini can be served as a complete meal

Key Ingredients For This Vegetable Tortellini

two bowls of tortellini
  • Cheese Tortellini: Use either fresh tortellini or frozen. You could sub in gluten-free or vegan tortellini as well.
  • Extra Virgin Olive Oil
  • Yellow Onion: Red onion or sweet onion would also work fine.
  • Yellow Summer Squash: Zucchini would work too.
  • Green Beans: Fresh green beans over frozen are best here.
  • Sun Dried Tomato Pesto: Look for this near regular basil pesto either refrigerated or shelf stable in the grocery store.
  • Fresh Basil
  • Kosher Salt & Ground Black Pepper

Step-by-Step Instructions to Make This Veggie Tortellini

Step 1: Cook tortellini

Bring a Dutch oven or large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain tortellini well, reserving the cooking pot as you’ll toss everything together in there in step 3.

Step 2: Cook the fresh vegetables

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and salt and cook until the onion starts to soften and become translucent, then add the summer squash and cook until starting to soften slightly, 1-2 minutes. Add in the green beans and continue cooking, stirring often until the vegetables are crisp-tender.

Step 3: Stir together and serve

Return the tortellini to the pot, and gently stir in the vegetables, pesto, basil and ground black pepper until everything is coated in pesto. Serve hot!

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FAQs and Expert Tips

Storage and reheating instructions:

Let pasta cool and store in an airtight container for up to 3 days. Add a tablespoon or two of water and reheat, covered, in the microwave.

Can I make this ahead?

While the leftovers of this pasta taste great it has the best texture and best flavor when its served fresh and hot. And since it only takes 20 minutes I don’t recommend making this ahead.

Can I substitute other vegetables?

Yes try experimenting with other vegetables. Diced tomatoes, cherry tomatoes, red bell pepper, fresh baby spinach, eggplant or snap peas would taste great in this recipe. Adjust the cooking time accordingly.

Serving Ideas for this Vegetable Tortellini:

  • Top with grated parmesan cheese, Romano or pecorino. Pass crushed red pepper flakes at the table for anyone who wants to spice it up.
  • A simple salad on the side like this easy garden salad would be nice.
  • Grilled Italian sausage would be delicious with the tortellini as a side dish.

More Vegetarian Pasta Recipes

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pasta peperonata with sweet peppers, onions, anchovy, and capers

Easy Pasta Peperonata
a serving of the swiss chard and farfalle pasta in a white bowl

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a scoop of cheesy pasta bake with cheese pull

Vegetable Pasta Bake

More Quick Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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20 Minute Cheese Tortellini and Veggies Recipe - a super easy family friendly pasta recipe for weeknights. Healthy Seasonal Recipes by Katie Webster #vegetarian #20minuterecipe #pastarecipe #tortellini

20 Minute Tortellini with Vegetables

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5 from 4 reviews

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Description

This 20-minute tortellini with vegetables is an easy weeknight meal that the whole family will love. Make it in summer when green beans and summer squash are in season.

Ingredients

Units Scale
  • 1 10 ounce package cheese tortellini
  • 2 tablespoons extra virgin olive oil
  • 1/2 large yellow onion, diced
  • 1/2 teaspoon coarse kosher salt
  • 2 small yellow summer squash, cut into quarters and sliced
  • 3/4 pound green beans trimmed and cut into 1 1/2-inch lengths
  • 1/2 cup sun dried tomato pesto
  • 1/2 cup chopped fresh basil
  • Freshly ground pepper to taste

Instructions

  1. Bring a large pot of lightly salted water to a boil. Cook tortellini according to package instructions. Drain well. Reserve cooking pot.
  2. Meanwhile, heat olive oil in a large cast iron skillet over medium high heat. Add onion and salt and cook, stirring often until the onion starts to soften and become translucent, 3 to 5 minutes. Add summer squash and cook, stirring often until starting to soften slightly, 1 to 2 minutes. Add in green beans and continue cooking, stirring often until the vegetables are crisp-tender.
  3. Return the tortellini to the pot, and gently stir in the vegetables, pesto, basil and pepper. Stir to coat. Serve hot.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 430
  • Carbohydrates: 43
  • Fiber: 6
  • Protein: 12

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