---
title: "Summer Ratatouille: Fresh Tortellini and Basil Chiffonade"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/summer-ratatouille-55afd610f8b25e3b388b4567
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Eggs, Milk, Wheat]
tags: [Pasta, Vegetarian, Summer, Quick, Seasonal]
rating: 4.0
rating_count: 555
source_chef: Recipe Development Team
review_highlights:
  - {theme: Flavor, text: A perfect blend of roasted summer vegetables and cheesy tortellini}
  - {theme: Ease of prep, text: Simple roasting and sautéing makes this a weeknight-friendly meal}
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Tortellini/summer-ratatouille.avif"
---
@olive oil{2%tbsp}
@eggplant{1%unit}
@zucchini{1%unit}
@yellow squash{1%unit}
@shallot{1%unit}
@red bell pepper{1%unit}
@garlic{2%cloves}
@tomato{1%unit}
@thyme{1%sprig}
@basil{1%bunch}
@cheese tortelloni{8%oz}
@Parmesan cheese{½%cup}
@salt{}
@black pepper{}
@water{}

Preheat oven to 450°F. Bring a #large pot{} of water to a boil with a pinch of salt. Dice the zucchini, yellow squash, and eggplant into ½-inch cubes. Core, seed, and remove the white ribs from the red bell pepper, then cut into ½-inch cubes. Mince the shallot. Core, seed, and dice the tomato. Strip the thyme leaves off the sprig and roughly chop. Mince or grate the garlic.

Toss the eggplant, zucchini, and yellow squash on a #baking sheet{} with 2 tbsp olive oil and a pinch of salt and black pepper. -- HINT: You may need two baking sheets depending on their size. Place in the oven to roast ~{25%minutes}, until soft and golden brown.

Meanwhile, heat ½ tbsp olive oil in a #large pan{} over medium heat. Add the shallot to the pan and cook ~{3%minutes}, until softened. Season with salt and pepper. Add the bell pepper to the pan and cook ~{5%minutes}, until soft and slightly caramelized. Add the garlic to the pan and cook ~{30%seconds}, until fragrant. Season with salt and pepper and turn off the heat.

Add the cheese tortelloni to the boiling water and cook ~{6%minutes}, until tender. Drain using a #strainer{}.

Very thinly slice the basil (this is called a chiffonade). Add the roasted vegetables into the pan with the shallot and peppers and toss to combine. Return the pan to medium heat, then toss in the tortellini and Parmesan cheese. Cook, tossing, ~{2%minutes}, until cheese melts. Season with salt and pepper.

Serve the tortellini divided between bowls, sprinkled with the basil chiffonade. Enjoy!