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 cheese tortellini and veggies

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American


20 Minute Cheese Tortellini with Veggies. Sauteed onions, yellow summer squash and green beans, tossed with cheese tortellini, sun dried tomato pesto and fresh chopped basil.



  • 1 10 ounce package cheese tortellini
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • ½ large yellow onion, diced
  • ½ teaspoon coarse kosher salt
  • 2 small yellow summer squash, cut into quarters and sliced
  • ¾ pound green beans trimmed and cut into 1 ½-inch lengths
  • ½ cup Filippo Berio Sun Dried Tomato Pesto
  • ½ cup chopped fresh basil
  • Freshly ground pepper to taste


  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 Filippo Berio Extra Virgin 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.


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