Wash and dice the summer veggies: zucchini, yellow squash, bell peppers, and cherry tomatoes. Chop the red onion, mince the garlic, and roughly chop basil and parsley.

In a large pot, bring water to a boil, add salt, and cook the tortellini according to package instructions, about 3-5 minutes. Drain and set aside.

In a skillet over medium heat, add olive oil and sauté red onion for 3-4 minutes. Add garlic and cook for another minute until fragrant.

Add bell peppers to the skillet and sauté for 5-7 minutes until tender yet crisp.

Introduce zucchini and yellow squash to the skillet, cooking for another 5-7 minutes until tender-crisp. Fold in cherry tomatoes, season with salt, pepper, and red pepper flakes if desired.

Add the drained tortellini into the skillet, tossing everything together and drizzling with lemon juice. Add chopped basil and parsley, then sprinkle with Parmesan cheese.

Serve immediately, garnished with additional Parmesan and toasted pine nuts if desired.