Ricotta and Spinach Tortelloni With Summer Vegetables

Prep: 15 min., Cook: 15 min. Feel free to toss in other fresh vegetables such as squash, broccoli, green beans, or mushrooms.


Makes 4 servings

Recipe from

Southern Living Cooking School


1 (8-oz.) package ricotta and spinach tortelloni
1/4 teaspoon minced garlic
2 tablespoons extra virgin olive oil
1 red bell pepper, cut into 1/2-inch strips
1 carrot, cut into 1/2-inch strips
1 zucchini, cut into 1/2-inch strips
1/2 medium onion, diced
Salt and pepper to taste
3 tablespoons grated Parmesan cheese


Cook tortelloni according to package directions; drain and keep warm.

While pasta cooks, sauté garlic in hot oil in a large skillet over medium heat 3 minutes. Add red bell pepper and next 3 ingredients, and sauté 8 to 9 minutes. Stir in 1/4 cup water and salt and pepper to taste.

Toss together tortelloni, vegetable mixture, and cheese until blended. Serve immediately.

Tip: Cut vegetables ahead of time, wrap in damp paper towels, and place in a zip-top plastic bag. Chill up to one day.

April 2007
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