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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.

Southern Living Cooking School APRIL 2007

  • Yield: Makes 4 servings


  • 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.