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.

Yield: Makes 4 servings
Recipe from Southern Living Cooking School

More 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ricotta and Spinach Tortelloni With Summer Vegetables Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy