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20 minute cheese tortellini and veggies
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Are you ready for a brand new vegetarian dinner that’s ready in only 20 minutes? *Raises hand!* Then you’ll love this easy 20 minute Cheese Tortellini and Veggies! It will be your family’s new favorite go-to weeknight dinner.
This post is sponsored by Filippo Berio. I was compensated for my time. All opinions expressed here are my own. Thank you for supporting the brands that help make Healthy Seasonal Recipes possible.
It may be the middle of August, but I know a lot of us are already getting back to school, or at least getting ready for it. It’s that time of year that goes from zero to sixty in four and a half seconds. So many birthday parties, sports try-outs, after school activities and social functions on the weekends. So 20 minute dinners like this Cheese Tortellini and Veggies are a life saver!
One of my favorite August events is the Vermont Cheesemakers Festival at Shelburne Farms in Shelburne. Filippo Berio asked me if I was interested in going and of course I said yes! What’s not to love about spending the afternoon strolling around on the shores of Lake Champlain, sipping craft-made beverages and trying the latest gourmet foods.
Filippo Berio was set up under the big tent with ambassadors helping folks take their Pestonality quiz- that’s how festival-goers got to find out which pesto best fits their personality. We all got to sample their pestos too. It’s hard to choose a favorite. I love the black olive one I used for these Cucumber Party Bites, but I also love the Sun Dried Tomato Pesto I used in this 20 Minute Cheese Tortellini and Veggies recipe. It has so much savory flavor!
How to Make 20 Minute Cheese Tortellini and Veggies
More Recipes (ready in 20 minutes or less) To Try This Month
No-cook Zucchini Noodles with Pesto
Easy Sesame Chicken Lettuce Wraps
Chicken Tacos with Poblano Peppers
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.
Ingredients
- 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
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 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.
- Return the tortellini to the pot, and gently stir in the vegetables, pesto, basil and pepper. Stir to coat. Serve hot.
struggling with weeknight meals?
My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.
Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!
Source: https://www.healthyseasonalrecipes.com/20-minute-cheese-tortellini-and-veggies/
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