Sun-Dried Tomato Pesto Tortellini

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I love quick, comforting pasta that still feels special. This Sun-Dried Tomato Pesto Tortellini is a vegetarian-friendly dinner that hits bold, savory notes without a lot of fuss.

Stuffed pasta is my shortcut for fast weeknight dinners. Fresh refrigerated tortellini cooks in minutes once the water boils, and the creamy sauce comes together while the pasta cooks.

Expect cheesy tortellini tossed in a punchy sauce made with basil pesto, Parmesan, garlic, olive oil, cream or reserved pasta water. I add roasted cherry tomatoes and garlicky zucchini for color and texture.

In this recipe I give exact ingredients with measurements, prep tips to keep the workflow easy, and clear step-by-step instructions to get al dente results. I finish by tossing pasta and sauce together so each bite soaks up flavor.

If you want more ideas, check my Italian Recipe collection for recipes that pair well with this dish.

Why I Make This Weeknight Tortellini Dinner on Repeat

On busy evenings, a simple skillet of stuffed pasta saves dinner without skimping on flavor. I rely on store-bought cheese tortellini to cut prep time and still deliver a comforting, Italian-inspired meal.

Vegetarian-friendly comfort with an Italian vibe

The recipe is vegetarian by default: cheese tortellini, veggies, and Parmesan make a cozy, meat-free dish. It feels special enough for guests yet simple for a family night.

Ready in under 30 minutes

Using refrigerated tortellini gets dinner on the table in minutes. Frozen works too but may add a few minutes to cook time. Either way, total time stays under 30 minutes for most cooks.

Big flavor, fast

I build bold taste with basil and oil-packed sun-dried tomatoes. A spoonful of pesto and a bit of the jar oil give concentrated flavor so you don’t need a long list of ingredients.

• This dish fits into my rotation of quick pasta recipes when I want real food fast.

Ingredients I Use for Sun-Dried Tomato Pesto Tortellini

I keep a short, precise ingredient list so grocery shopping and cooking stay painless. Below are exact amounts and simple notes so you can shop by the package or measure by the cup.

Exact ingredient list

• 1 package (about 9–12 oz) fresh refrigerated cheese tortellini or 1 package frozen cheese tortellini
• 1/2 cup basil pesto
• 1/2 cup chopped sun-dried tomatoes packed in oil plus 1 tablespoon oil from the jar
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 2 tablespoons olive oil (plus the tablespoon from the jar above)
• 2 cloves garlic, minced
• 3/4 cup freshly grated parmesan cheese
• Salt and freshly cracked black pepper to taste

Choosing fresh vs frozen tortellini

Fresh refrigerated tortellini cooks in about 2–4 minutes and stays tender. I prefer it when I want the quickest finish.

Frozen tortellini works fine but needs a minute or two more and gentle stirring to avoid tearing. Either kind is fine depending on what you have on hand.

Why I pick oil-packed sun-dried tomatoes and grate parmesan

Buy the kind packed in oil for richer flavor. I add 1 tablespoon of the jar oil to deepen the tomato finish without extra seasoning.

I always grate parmesan cheese fresh. It melts into the sauce better and tastes brighter than pre-grated varieties, which often contain anti-clump additives.

Nutrition information is an estimate and will vary by brand and portion size.

Quick Prep Before I Start Cooking

A little forward prep keeps the whole dinner calm and fast. Because stuffed pasta cooks very quickly, I measure and chop everything before the water boils so nothing feels rushed.

What I chop and measure first

I chop the sun-dried tomatoes and slice zucchini, mince garlic, and halve the cherry tomatoes. I measure pesto, Parmesan, and any cream so they are ready to add.

My pot-and-pan setup

I use one large pot for the pasta and a skillet for the sauce. I also pull out a sheet pan for the roasted tomatoes so the timing aligns and the sauce finishes as the pasta does.

• Start a big pot of salted water so it will boil when you need it.
• Set a bowl nearby for tossing pasta and a measuring cup by the sink to reserve pasta water.
• Keep pesto at room temperature for easier mixing and have olive oil ready in the skillet.
• Follow package directions but watch closely—according package directions is a guide, not a guarantee.

This short prep saves time and keeps the flow smooth. When the pot boils, you can cook tortellini and finish the sauce without scrambling.

How I Cook Tortellini So It Stays Tender and Intact

A large pot, plenty of salt, and a light touch are the core of how I cook tortellini every time. I follow simple steps so the cheese keeps its shape and the pasta finishes tender in just minutes.

Boiling, salting, and timing

I bring a big pot of water to a rolling boil, add a generous pinch of salt, then add the pasta. I cook tortellini according package directions but start checking a minute or two early.

How I know it’s al dente

I taste one: it should be tender but still hold its shape. The edges aren’t bursting and the cheese filling stays sealed. Many pieces float near the top when close to done, but I always taste rather than rely on float alone.

Why I reserve pasta water

Before draining, I scoop out at least 1/2 cup of starchy water. That water helps sauces cling and turns a thin sauce into a silky finish. Drain gently and avoid aggressive shaking so the pasta doesn’t tear.

Roasted Tomatoes and Garlic Zucchini for Sweet, Savory Bite

A quick roast and a hot pan turn simple produce into the most memorable part of the plate. I use blistered cherry tomatoes and sautéed zucchini to add bright contrast and texture to the pasta.

How I roast cherry tomatoes to concentrate flavor

I toss cherry tomatoes with a drizzle of olive oil, a pinch of salt, and a crack of pepper. Then I roast them at high heat until they blister and slump into jammy pockets of sweetness.

Roasting concentrates tomato flavor so the fresh tomato notes pop against the deeper sun flavor in the sauce.

How I sauté zucchini slices in oil and garlic without turning mushy

I slice zucchini evenly so each piece cooks at the same rate. I heat a skillet until hot, add oil, and lay the slices flat in a single layer.

I sauté over medium-high heat for a few minutes until edges brown, then add minced garlic in the last 30–60 seconds to make it fragrant without burning. The zucchini should be browned at the edges and still slightly firm, not watery or mushy.

Seasoning notes: salt and freshly cracked black pepper

I keep seasoning simple: salt and freshly cracked black pepper are enough because pesto and Parmesan already bring savory depth. Time the roasting and sautéing so both finish while the pasta cooks, about a few minutes overlap, for hot, ready-to-serve vegetables that lift the whole dish.

• I roast tomatoes for concentrated sweetness (blistered and slightly collapsed).
• I sauté zucchini quickly and add garlic at the end to avoid bitterness.
• Keep salt and pepper light; they balance the serving without overpowering.

Creamy Sun-Dried Tomato Pesto Sauce That Clings to Every Bite

A lively, clingy sauce is what turns simple pasta into a memorable weeknight meal. I build the base in a blender, then finish it in a hot pan so it hugs each tortellini.

How I blend sun-dried tomatoes with basil and olive oil

I pulse sun-dried tomatoes with a scoop of basil pesto and a drizzle of olive oil until spoonable. For texture, I sometimes blend half and leave the rest chopped for little bits in the sauce.

Making it creamy with cream or reserved pasta water

I add a splash of cream for richness, or use reserved pasta water to loosen and emulsify. The starch in the water plus the fat from cream or oil creates a smooth, clingy finish.

Adjusting thickness and adding parmesan

If the sauce is too thick, I add pasta water a tablespoon at a time. If it’s too loose, I simmer briefly to reduce and concentrate flavor.

• Add freshly grated parmesan off the heat or over low heat so it melts silky without clumping.
• Gently toss tortellini with the sauce so fillings stay intact and every piece is coated.

Serving Ideas, Leftovers, and My Favorite Ways to Enjoy It Again

I often scoop this creamy pasta into a warmed bowl, finish it with extra grated Parmesan on top, and give a quick crack of black pepper. It makes for a cozy dinner that comes together in minutes and feels like a restaurant plate at home.

For sides I keep it simple: a crisp green salad—arugula, romaine, or a caprese-style salad—plus garlic bread when I want indulgence. Leftovers cool quickly, then go into an airtight container in the fridge and keep well for about 3–5 days.

To reheat I zap a serving in the microwave or bake covered at 350°F until warmed through; heat gently so the pesto and cream don’t shift flavor. I sometimes enjoy the chilled pasta as a cold salad the next day, especially if it thickens from the jar or package of sauce.

Freezing isn’t my go-to—creamy sauces and stuffed pasta lose texture—so I make only what we’ll eat. Nutrition information online is an estimate; add a salad or extra veg for vitamins and balance when planning dinner.