Pesto Tortellini with Sautéed Vegetables and Parmesan Cheese
This pesto tortellini with sautéed vegetables and parmesan cheese recipe is a perfect dinner when you don’t have a lot of time or energy to cook. It’s filling and very tasty, but simple to make. My entire family loved this pesto tortellini, and we all thought it paired nicely with a simple salad with crusty roasted garlic bread.
Pesto Tortellini with Sautéed Vegetables and Parmesan Cheese
Ingredients:
- 10 oz package of fresh pesto tortellini (or any flavor you prefer), prepared according to the package instructions, drain, reserving ½ cup of the cooking liquid.
- 1 tbsp butter
- ½ yellow onion, diced
- 6 oz of white or cremini mushrooms, sliced
- 10 asparagus spears (cleaned and woody ends removed), cut into thirds
- 1 handful of grape tomatoes
- ½ zucchini, diced
- 1 clove of garlic, chopped finely
- Sea salt and freshly cracked black pepper to taste
- 3 tbsp of Parmesan cheese, shredded
- 2 tbsp of pine nuts, toasted
- 1 tbsp olive oil
- 1 tbsp fresh Italian parsley, chopped
- 1 tbsp fresh basil, chopped
How to Make Pesto Tortellini with Sautéed Vegetables and Parmesan Cheese:
Cook the tortellini in a large pot of well-salted water according to the package instructions, drain, reserving ½ cup of the cooking liquid.
Cook the vegetables by heating butter in a large skillet over medium heat. Add onions and cook, stirring often, for about 3-4 minutes.
Add mushrooms and cook, stirring occasionally, for 5 minutes.
Once the mushrooms and onions are soft, add the zucchini, tomatoes, asparagus, garlic, sea salt, and freshly cracked black pepper to taste.
Cook, stirring occasionally for 3-4 minutes.
Finish the dish by adding the prepared tortellini, parmesan cheese, pine nuts, olive oil, parsley, basil, and the reserved cooking liquid, as needed; mix thoroughly but gently.
Serve immediately with additional Parmesan cheese. Enjoy.
Equipment
Ingredients
- 10 oz package of fresh pesto tortellini or any flavor you prefer, prepared according to the package instructions, drain, reserving ½ cup of the cooking liquid.
- 1 tbsp butter
- ½ yellow onion diced
- 6 oz of white or cremini mushrooms sliced
- 10 asparagus spears cleaned and woody ends removed, cut into thirds
- 1 handful of grape tomatoes
- ½ zucchini diced
- 1 clove of garlic chopped finely
- Sea salt and freshly cracked black pepper to taste
- 3 tbsp of Parmesan cheese shredded
- 2 tbsp of pine nuts toasted
- 1 tbsp olive oil
- 1 tbsp fresh Italian parsley chopped
- 1 tbsp fresh basil chopped
Instructions
- Cook the tortellini in a large pot of well-salted water according to the package instructions, drain, reserving ½ cup of the cooking liquid.
- Cook the vegetables by heating butter in a large skillet over medium heat. Add onions and cook, stirring often, for about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, for 5 minutes.
- Once the mushrooms and onions are soft, add the zucchini, tomatoes, asparagus, garlic, sea salt, and freshly cracked black pepper to taste.
- Cook, stirring occasionally for 3-4 minutes.
- Finish the dish by adding the prepared tortellini, parmesan cheese, pine nuts, olive oil, parsley, basil, and the reserved cooking liquid, as needed; mix thoroughly but gently.
- Serve immediately with additional Parmesan cheese. Enjoy.
