ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ricotta and Spinach Tortelloni With Summer Vegetables

Yield Makes 4 servings
Prep: 15 min., Cook: 15 min. Feel free to toss in other fresh vegetables such as squash, broccoli, green beans, or mushrooms.

Ingredients

  • 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

How to Make It

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

  2. 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.

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

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

Grilling 101