One of my favorite quick meals is Pesto Tortellini with Summer Squash. It is delicious, quick and easy.
One huge benefit to this dish is that both of my kids will eat it!! SCORE! BUT, if your kids are on the picky side, you could always make the tortellini plain for them or just add a little tomato sauce or butter. That way you are not making several different meals, just slightly modifying one.
Another huge benefit is that there are actually a few different ways to make it. I have this Pesto Tortellini with Summer Squash recipe, but also another one I do that is a Primavera and another that is Cajun.
Best of all, since the pasta is already cooked and stuffed, it doesn’t take long to make each of these meals. It is one of my Go-To’s because it is so fast and simple.
Pesto Tortellini with Summer Squash
Cheese tortellini with two types of pesto, squash, and zucchini.
- 1 20 oz package cheese tortellini (I like Butoni)
- 1 tbsp olive oil extra virgin
- 1 summer squash sliced or diced
- 1 zucchini sliced or diced
- 1 heaping Tbsp pesto (I use Classico) 6.3 oz jar
- 1 heaping Tbsp Sun Dried Tomato Pesto (I use Barilla) 6 oz jar
- 1/4 tsp cayenne pepper
- 1 tsp salt, divided or to taste
- 1 cup chicken broth
- grated parmesan cheese
Set a pot of water to boil.
Slice or dice your summer squash and zucchini.
Get out a deep skillet and add olive oil. Add your sliced squash and zucchini to the pan.
When the squash and zucchini begin to cook down, add both pestos and the cayenne pepper. Stir.
Add tortellini to salted boiling water for about 3-5 minutes.
When the squash and zucchini are almost cooked completely, add the tortellini to the skillet with the squash, zucchini, pesto, and seasonings. Add some salt.
Add chicken broth to the skillet, stir and bring to a boil. Once boiling, reduce heat and cover for about 5-10 minute, or until the pasta is cooked through. Add a little more salt if needed to taste.
Let cool slightly. Serve with parmesan cheese grated over the pasta.