One-Pot Pesto Veggie Tortellini
One-Pot Pesto Veggie Tortellini is a comforting and vibrant dish that brings culinary delight to any table. With perfectly cooked cheese tortellini enveloped in rich pesto and complemented by fresh veggies, this easy recipe ensures a delicious meal without the hassle. Ideal for weeknight dinners or casual gatherings, it promises to impress with its stunning presentation and mouthwatering flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 12 oz fresh cheese tortellini
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 2 cups fresh baby spinach
- 4 cups low-sodium vegetable broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Gather all ingredients. Slice zucchini and halve cherry tomatoes.
- In a large pot over medium heat, add olive oil, zucchini, and cherry tomatoes. Sauté for 5 minutes until tender.
- Pour in vegetable broth and bring to a gentle boil. Add tortellini; cook until they float (about 3-4 minutes).
- Stir in spinach and pesto until well combined and heated through.
- Remove from heat and serve warm, garnished with Parmesan cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg
Keywords: Customize by adding seasonal vegetables or proteins like chicken or chickpeas. To store leftovers, keep in an airtight container in the fridge for up to three days. Reheat with a splash of broth.