Pesto is one of my favorite ingredients to cook with because it is just FULL of flavor. Tortellini is a classic pairing – just add veggies and chicken sausage for a filling and yummy meal. This Summer Veggie Tortellini Pesto is another one of those quick and easy dinners that your whole family will love. It’s great for leftovers & meal prep too, and it can be reheated OR even eaten cold!
I love this meal because you can swap in whatever veggies you have on hand. My favorite combo for summer is yellow squash or zucchini with onions and bell peppers. I’ve used anything from eggplant to broccoli, to mushrooms, to green beans – pretty much anything will work! It can be a true clean-out-the-fridge meal which I love to help cut down on food waste.
Chicken sausage is a great protein to have on hand because it’s versatile, easy (most come precooked so you just really need to heat and eat) and keeps a little longer in the fridge than other meats. Whenever possible, I try to buy sausage without nitrites/nitrates and added preservatives – Applegate has a great Sweet Italian sausage that is also Paleo/Whole30 compliant with clean ingredients. I’ve seen them at Trader Joe’s and Target.
This meal could EASILY be made vegetarian by eliminating the sausage if that’s preferred! Still just as tasty and filling.
You can use whatever jarred or premade pesto you’d like – I’ve been obsessed with the Trader Joe’s Vegan Kale & Cashew Pesto – it is found in the refrigerated section so it is SO fresh and maintains its vibrant green color, unlike some other jarred pesto options. It tastes homemade!
And there you have it – another meal on the table in less than 30 minutes (are you seeing a trend here? ha!). As much as I love to cook, it’s very rare I make anything during the week that takes more time than that. Let me know in the comments if that’s your speed too! Enjoy!
Summer Veggie Tortellini Pesto
Ingredients
- 8 oz Tortellini, cooked according to package directions
- 1 Tbsp Olive Oil
- 1 Package Italian Style Chicken Sausage, sliced
- 1/2 Medium Yellow Onion, Chopped
- 1 Medium Summer Squash or Zucchini, Sliced
- 1 Green Bell Pepper, Chopped
- 1/3 Cup Prepared Pesto
- Salt & pepper to taste
Instructions
- Cook tortellini according to package directions. Reserve 1/3 cup of the cooking water and set aside for later.
- In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until it begins to brown, about 2-3 minutes per side.
- Add vegetables to the pan and cook, stirring frequently, for about 5-7 minutes until tender. Season veggies with salt and pepper to taste if needed (pesto will be salty so use salt sparingly and taste as you go)
- Add cooked tortellini, pesto sauce, and reserved cooking water to pan and stir until ingredients are well combined and coated with sauce.
Notes
This recipe is super versatile – you can add or swap most any vegetables you have on hand! Cooking times may vary with different vegetables so keep that in mind.
Nutrition Facts
Summer Veggie Tortellini Pesto
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 450 | |
| % Daily Value* | ||
| Total Fat 19.4g | 29.2% | |
| Saturated Fat 5.1g | 25% | |
| Trans Fat | ||
| Cholesterol 110mg | 36.7% | |
| Sodium 1052mg | 43.8% | |
| Total Carbohydrate 38.5g | 12.7% | |
| Dietary Fiber 4.5g | 16% | |
| Sugars 5.2g | ||
| Protein 29.8g | ||
| Vitamin A | Vitamin C | |
| Calcium 135mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven