1. Start by bringing a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
3. Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Sprinkle with red pepper flakes, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and just beginning to caramelize.
4. Gently fold in the cooked tortellini, ensuring it is well-coated with the veggie mixture. Stir in the fresh basil and half of the Parmesan cheese.
5. Remove from heat and serve immediately, garnished with the remaining Parmesan cheese. Enjoy the burst of summer flavors in each bite!

One tip I picked up from my dad is to taste as you go. Adjust the seasoning to your liking, and don’t be afraid to add a splash more olive oil if you feel the dish needs it.