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Dinner Recipes

Cheesy Tortellini with Summer Vegetables Recipe: Light, Refreshing + So Satisfying

Garlic and a kiss of balsamic liven up this quick pasta toss

When I was growing up, fresh pasta seemed to always be on the menu. My Italian grandmother and aunts made their own ravioli, linguine, orecchiette and more! The pastas were so delicious when combined with broccoli rabe, garlic and a drizzle of olive oil. That freshness and simplicity is what inspired this Tortellini with Summer Vegetables recipe. Today there are lots of fresh pastas available in the refrigerated section of the grocery store. Plus, they cook up fast so they’re perfect for weeknights.

We put summer’s bounty to good use with lots of in-season veggies so this dish is light — yet cheesy tortellini makes it super-satisfying at the same time. We also include a surprise ingredient — prosciutto. This Italian cured pork product is usually served on charcuterie boards. We crisp it up in a skillet and crumble it over the finished dish. It adds an extra layer of salty-crunch. So yummy! Let us know what you think in the comments.

Yields

4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 (9 oz.) pkg. refrigerated three-cheese tortellini
  • 3 slices prosciutto (1½ oz.)
  • 2 Tbs. olive oil
  • 1 (8 oz.) zucchini, cut into ⅛"-thick slices
  • 1 lb. tomatoes, seeded, diced
  • 1 cup red and/or yellow cherry tomatoes, halved
  • 2 Tbs. white balsamic vinegar
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 3 cups baby arugula

Instructions

• In large pot of salted boiling water, cook tortellini according to package directions; drain.

• Coat 12" nonstick skillet with cooking spray; heat over medium-high heat. Add prosciutto; cook until crisp, 2–3 min. per side; remove. In same skillet, heat 1 Tbs. oil over medium-high heat. Add half of zucchini; cook, flipping, until browned, 2–3 min. per side; remove. Repeat with remaining oil and zucchini.

• Return all zucchini to skillet. Stir in tortellini, all tomatoes, vinegar, garlic, salt and pepper; cook, stirring, until heated through, 1–2 min. Stir in arugula. Tear prosciutto into pieces. Serve tortellini mixture sprinkled with prosciutto.

Nutrition

  • Calories: 329
  • Fat: 14 gram
  • Saturated Fat: 3 gram
  • Protein: 15 gram
  • Carbohydrate: 37 gram
  • Fiber: 5 gram
  • Cholesterol: 33 mg
  • Sugar: 8 gram
  • Sodium: 693 mg
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