A quick and easy pasta meal made with seasonal zucchini and cherry tomatoes combined with tortellini, pasta sauce, feta and basil. Summery comfort food.
Hands down, the vegetable I get the most recipe requests for is zucchini (or courgette! I often flip between those names to be honest!). This super easy Zucchini and Tortellini Pasta is a great way to use up your garden-fresh zucchini and cherry tomatoes. It's the perfect combination of store-bought and fresh ingredients.
I also have this great Cauliflower Cheese Pasta Bake if you're looking for more inspiration to use tortellini.
- Tortellini: I tried this chicken, bacon and mozzarella tortellini for the first time and it was sensational. To make this meal vegetarian, choose a plant-based tortellini instead.
- Pasta Sauce: I like a pasta sauce that is big on flavour and this one did not disappoint. Feel free to use your favourite store-bought or homemade pasta sauce instead though.
- Zucchini: This is a great meal to make when zucchini are plentiful - either in your garden or at the supermarket.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the tortellini for five minutes in salted boiling water, then drain and set aside.
Add the olive oil to a large non-stick frying pan, cook the zucchini for a few minutes on each side until starting to brown. Add the garlic and cherry tomatoes and cook, stirring for a couple of minutes more.
Pour in the pasta sauce and add the sugar, then season with salt and pepper. Add the cooked tortellini and stir to combine. Crumble in half of the feta and add the grated parmesan. Stir together then pour into a large serving dish.
Garnish with the rest of the feta, extra grated parmesan, lemon zest and fresh basil
Honestly, you can use whatever you like! I hadn't tried this bacon and mozzarella version before, so I gave that a go (it was delicious!). But to make it vegetarian, you could use a spinach or pumpkin tortellini instead.
Cheese is not cheap in New Zealand. Parmesan is even more expensive than 'everyday' cheese, so I understand if you want to leave it out and use whatever you have in the fridge. Tasty, Colby etc will all work well.
Store any leftover Zucchini and Tortellini pasta in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Feel free to add in or substitute your favourite vegetables. Eggplant, mushrooms and capsicum would all go really well in this recipe.
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- 2 x 300g Tortellini Packs
- 2 Tbsp olive oil
- 3 zucchini, sliced
- 3 cloves garlic, sliced
- 250g cherry tomatoes
- 500g pasta sauce
- ½ tsp sugar
- 100g feta
- 25g parmesan, grated
- Lemon zest
- Fresh basil
- Cook the tortellini for five minutes in salted boiling water then drain and set aside.
- Add the olive oil to a large non-stick frying pan, cook the zucchini for a few minutes on each side until starting to brown. Add the garlic and cherry tomatoes and cook, stirring for a couple of minutes more.
- Pour in the pasta sauce and add the sugar then season with salt and pepper. Add the cooked tortellini and stir to combine.
- Crumble in half of the feta and add the grated parmesan. Stir together then pour into a large serving dish.
- Garnish with the rest of the feta, extra grated parmesan, lemon zest and fresh basil.
You can make this vegetarian by using a different flavour tortellini.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 1004mgCarbohydrates: 60gFiber: 5gSugar: 9gProtein: 20g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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