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Pesto Tortellini with Summer Squash

 Cheese tortellini with two types of pesto, squash, and zucchini.

Course Main Course
Cuisine Italian American
Keyword italian, pasta, pesto, tortellini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 300 kcal

Ingredients

  • 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

Instructions

  1. Set a pot of water to boil.     


  2. Slice or dice your summer squash and zucchini.

  3. Get out a deep skillet and add olive oil. Add your sliced squash and zucchini to the pan.

  4. When the squash and zucchini begin to cook down, add both pestos and the cayenne pepper. Stir.

  5. Add tortellini to salted boiling water for about 3-5 minutes.

  6. 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.

  7. 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.

  8. Let cool slightly. Serve with parmesan cheese grated over the pasta.