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
- Bring a large pot of lightly salted water to a boil. Cook tortellini according to package instructions. Drain well. Reserve cooking pot.
- 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.
- 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