With just four ingredients, dinner will be a breeze if you make this stove-top pesto-veggie tortellini.

Stove-Top Pesto-Veggie Tortellini

Halve or quarter large pieces of zucchini and/or summer squash blend; set aside. Cook tortellini according to package directions. Drain, reserving pasta water. Transfer tortellini to a large bowl. 

Heat olive oil in a nonstick skillet. Add Zucchini and summer squash; cook 3 to 4 minutes or until crisp-tender. Stir into tortellini. Stir in pesto. Add some pasta water to moisten mixture, if desired. Toss in halved grape tomatoes. Season with salt and pepper. Garnish with shredded Parmesan, if desired. Serve warm.