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Big serving bowl of Cheese Tortellini with Sautéed Vegetables with a wooden spoon next to it.

Cheese Tortellini with Sautéed Vegetables

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Cheese tortellini with sauteed vegetables is a perfect 30-minute meal for weeknight dinners. Simple sauteed veggies tossed together in a light olive oil sauce with seasonings and simple but delicious cheese tortellini. 


  • 2 Tablespoons Olive Oil
  • 1 Onion - diced
  • 1 Zucchini (medium about 2 cups) - diced
  • 1 Red Bell Pepper - diced
  • 3 Garlic Cloves - minced
  • 3 -4 Ounces Sun-Dried Tomatoes
  • 12 Ounces Cheese Tortellini (bag sizes may vary - a medium/family size will work and may be more or less than 12 ounces depending on where you get it)
  • 1 Teaspoon Salt
  • 1 Teaspoon  Oregano
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon  White Pepper
  • 3 Green Onions - diced
  • 4 Ounces Parmesan Cheese - grated
  • *reserved pasta water + more olive oil for dressing


  1. Sautee veggies. In a large skillet over medium heat, add olive oil and diced onion, zucchini, and red bell pepper. Saute for 5 minutes until it starts to become soft. Add in the minced garlic cloves and sundried tomatoes and saute for an additional 10 minutes - or until the veggies are nice, soft, and fragrant.
  2. Cook tortellini. While the veggies are cooking, place a large pot filled with water on the stove over high heat. Bring to a rapid boil and generously season with salt. Add in tortellini and cook according to package directions or just until al dente (do not overcook). Once finished, drain the tortellini and add to a big bowl, keeping the pasta water for later. 
  3. Assembly. Add the sauteed veggies on top of the tortellini in the large bowl. Add in the seasonings. Toss to combine.
  4. Garnish to finish. To finish, add in the green onions, and parmesan cheese, and drizzle with some more olive oil. Toss to combine. Add in a little pasta water is needed to loosen everything up and bring it together. The olive oil, pasta water, and seasoning will act as a "sauce" - add the desired amount needed but it may be roughly around 1/4-1/2 cup of pasta water depending.
  5. Serve. Serve immediately. Garnish with more parmesan cheese, salt, and pepper to taste if desired.


  • Leftovers can be stored covered tightly in the fridge for 2-3 days.
  • This can also be served at room temperature or chilled like a pasta salad. Toss with extra olive oil if needed to be loosened up after chilling.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dinner - pasta
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 1 scoop
  • Calories: 319
  • Sugar: 3.4 g
  • Sodium: 942.1 mg
  • Fat: 14.1 g
  • Carbohydrates: 33.1 g
  • Fiber: 2.6 g
  • Protein: 15.8 g
  • Cholesterol: 37.4 mg
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