Tortellini with Summer Veggies

This tortellini with summer vegetables is a vibrant and flavorful dish that perfectly encapsulates summer. This delightful recipe features tender tortellini tossed with a medley of fresh vegetables like cherry tomatoes, zucchini, and bell peppers, all enhanced by fragrant basil and of course is topped with our creamy farmhouse cheddar cheese. This recipe is perfect for busy weeknights or if you are trying to creatively use up fresh veggies from your garden! I chose to add fresh onions from my garden, but a recipe like this it’s easy to add in what fresh veggies you have from your garden and really make it your own! We topped it with our creamy Farmhouse Cheddar Cheese, but if you want an extra kick, try our spicy Jalapeno Cheddar!

Ingredients

• 9 oz fresh or frozen tortellini

• 1 cup cherry tomatoes, halved

• 1 medium zucchini, sliced into half-moons

• 1 cup bell peppers, chopped (mix of colors)

• 1 cup fresh basil leaves

• 2 tbsp Dan and Debbie’s salted butter

• 2 cloves garlic, minced

• ½ cup Dan and Debbie’s Farmhouse Cheddar Cheese, shredded

• Salt and pepper to taste

Instructions

• Wash and slice zucchini into half-moons, halve cherry tomatoes, and chop bell peppers into bite-sized pieces.

• Heat butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Then add zucchini and bell peppers; cook until slightly softened.

• Stir in halved cherry tomatoes and cook until they begin to burst, about 3-5 minutes.

• Meanwhile, boil the tortellini according to package instructions until al dente. Drain well but reserve some pasta water.

• Toss cooked tortellini with sautéed veggies in the skillet. Add fresh basil leaves and mix gently.

• Sprinkle grated cheddar cheese over the mixture; stir until melted and creamy. If needed, add reserved pasta water for moisture.