30 min
Summertime Vegetable Tortellini with Creamy Garlic Sauce
Recipe GLPR6caa0af7cb0a75
Fresh cheese tortellini tossed with roasted summer vegetables and a silky garlic cream sauce. Green beans, zucchini, and red pepper are seasoned with Italian herbs and roasted until tender, then combined with tender pasta and a rich, savory sauce made from garlic, butter, flour, and milk. A light yet satisfying dish perfect for warm weather dinners.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Fresh green beans, trimmed and diced
1 Red bell pepper, diced
1 Zucchini, chopped
1 tablespoon Dry Italian seasoning mix
1 tablespoon Olive oil
16 ounces Fresh cheese tortellini
3 tablespoons Butter
3 cloves Garlic cloves, minced or pressed
3 tablespoons All-purpose flour
1½ cups Whole milk
2 tablespoons Grated Parmesan cheese
Directions
Preheat your oven to 450°F.
In a medium bowl, combine the diced green beans, red bell pepper, and zucchini. Add the dry Italian seasoning mix and olive oil, then toss until all vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 8–10 minutes, or until the vegetables are just tender. Remove from the oven and set aside.
While the vegetables roast, melt the butter in a medium saucepan over medium-high heat.
Add the minced garlic to the melted butter and stir frequently for about 2 minutes, being careful not to let it brown.
Sprinkle the flour over the garlic and butter, then whisk constantly for 2–3 minutes to cook out the raw flour taste.
Slowly pour the milk into the mixture while whisking continuously. Bring the sauce to a gentle boil, whisking often.
Reduce the heat to medium, stir in the Parmesan cheese, and simmer gently for 5–10 minutes, stirring often, until the sauce thickens. Once thickened, reduce heat to low to keep warm until ready to serve.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the fresh cheese tortellini according to the package directions (fresh pasta typically cooks much faster than dried). Drain and set aside.
In a large serving bowl or directly on a platter, combine the cooked tortellini with the roasted vegetables and toss gently to mix.
Pour the warm garlic cream sauce over the pasta and vegetables, then stir gently until everything is evenly coated. The sauce will thicken further as it cools and absorbs into the pasta.
Divide into serving portions and top each with additional Parmesan cheese. Serve warm.
