Total Time
Prep 30 mins
Cook 30 mins

Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.

Ingredients Nutrition


  1. In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
  2. Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
  3. Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.


Most Helpful

I enjoyed the simplicity of this dish. I used asparagus instead of peas or green beans. I also had some spare fresh olives and artichokes that I needed to use up, so I threw them in too. Delish, without the "heaviness" of a sauce. Made with #104628 homemade Italian Breadsticks.

ARathkamp August 04, 2013

Although I pretty much followed your recipe, I made a couple of small changes ~ I left out the red bell pepper & used 4 Roma tomatoes instead of 1 large tomato! Also opted for the snow peas over the several other 'green' choices! Really enjoyed the cheese-filled tortellini in this veggie dish & would happily make it again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe tag]

Sydney Mike July 18, 2010

Indeed, fresh and delicious, a great light mid-week supper, quickly prepared, that I served sprinkled with parmesan and ground black pepper, with cheesy garlic bread on the side, yum! Much enjoyed by all, thanks, Lauralie! Made for Aussie swap, November 2008

Karen Elizabeth December 03, 2008

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