Keto Three-Cheese Tortellini with Summer Squash
A light, buttery pasta dish that celebrates summer vegetables with minimal fuss. Refrigerated cheese tortellini serves as the base, combined with caramelized zucchini and yellow squash sautéed in butter with garlic and onion. The cheese tortellini provides richness while the vegetables add fresh, delicate sweetness and slight char from the pan. Parmesan and fresh basil brighten the finish. This dish suits weeknight dinners when you want restaurant-quality results in under 20 minutes. It's ideal for summer when squash is abundant and at peak flavor. What sets this version apart is the balance between the tender pasta, vegetables with crispy-tender texture, and the simplicity of the butter-based sauce that lets each ingredient shine without heavy cream or complex seasoning.
Ingredients
- 9 ounce refrigerated fresh cheese tortellini, package
- ¼ cup butter, unsaltedolive oil1:1dairy-freevegandairy-free
Reduces richness slightly but maintains dish integrity
Full guide → - ½ cup onion, sliced 1/4-inch thick
- 2 teaspoon fresh garlic, finely chopped
- 1 cup zucchini, cut into 1/4-inch slices
- 1 cup yellow summer squash, cut into 1/4-inch slices
- ¼ teaspoon salt
- ¼ teaspoon dried parsley flakes
- ¼ cup Parmesan cheese, grated
- 1 tablespoon fresh basil leaves, chopped
Instructions
- 1
Cook tortellini according to package directions. Drain and keep warm.
- 2
Melt butter in a 12-inch skillet over medium heat until sizzling.
- 3
Add onions and garlic, sautéing until fragrant.
- 4
Add zucchini, squash, salt, and dried parsley. Cook, stirring occasionally, until vegetables are lightly browned and crispy-tender.
- 5
Add cooked tortellini and toss until combined.
- 6
Transfer to serving dish and sprinkle with Parmesan cheese and fresh basil.
Tips
To achieve crispy-tender vegetables, don't stir constantly; let zucchini and squash sit undisturbed for 1-2 minute intervals to develop light browning and caramelization on cut surfaces.
Cook tortellini to package directions and drain well before adding to the skillet to prevent excess water from diluting the butter-based coating.
Shred Parmesan just before serving and add fresh basil off heat to preserve its bright flavor and color.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Reheat gently in skillet with splash of water or butter over medium-low heat.
Cook tortellini and vegetables separately up to 4 hours ahead. Store separately. Combine and finish just before serving for best texture.
Serve immediately while vegetables retain crispy-tender texture and Parmesan is still warm. Pairs with light white wine, green salad, or garlic bread.
Common Mistakes
Overcrowd the skillet to avoid steaming vegetables instead of browning them; work in batches if needed.
Add fresh basil before cooking to prevent it from turning dark and losing its bright flavor.
Substitutions
Dairy-Free Swaps
Reduces richness slightly but maintains dish integrity
Full guide →General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Frozen zucchini and squash release excess water, preventing browning. Thaw thoroughly and pat dry before cooking, or reduce cooking time slightly as they soften faster than fresh vegetables.
What if I don't have fresh basil?
Dried basil works but use 1 teaspoon instead of 1 tablespoon and add it during cooking. Alternatively, use fresh oregano or parsley for a different herbal note.
Can I make this ahead and reheat?
Yes, store cooked dish in refrigerator up to 2 days. Reheat gently over medium-low heat with a splash of water or butter, stirring occasionally. Add fresh basil after reheating to restore brightness.