20 Minute Cheese Tortellini with Veggies

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 1-2
  • 1 10 ounce package cheese tortellini
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • ½ large yellow onion, diced
  • ½ teaspoon coarse kosher salt
  • 2 small yellow summer squash, cut into quarters and sliced
  • ¾ pound green beans trimmed and cut into 1 ½-inch lengths
  • ½ cup Filippo Berio Sun Dried Tomato Pesto
  • ½ cup chopped fresh basil
  • Freshly ground pepper to taste
    • 20 Minute Cheese Tortellini with Veggies. Sauteed onions, yellow summer squash and green beans, tossed with cheese tortellini, sun dried tomato pesto and fresh chopped basil.

      • Bring a large pot of lightly salted water to a boil. Cook tortellini according to package instructions. Drain well. Reserve cooking pot.
      • Meanwhile, heat Filippo Berio Extra Virgin Olive Oil in a large cast iron skillet over medium high heat.
      • Add onion and salt and cook, stirring often until the onion starts to soften and become translucent, 3 to 5 minutes.
      • Add summer squash and cook, stirring often until starting to soften slightly, 1 to 2 minutes.
      • Add in green beans and continue cooking, stirring often until the vegetables are crisp-tender.

      Credit: Katie Webster



    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Boil

    World Cuisine: Italian

    Product: Extra Virgin

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