Pre-Cook the Tortellini:

Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and toss with 1 tablespoon of olive oil to prevent sticking.

Heat the Blackstone Griddle:

Preheat the griddle to medium-high heat. Once hot, add the remaining tablespoon of olive oil.

Sear the Tortellini:

Spread the tortellini on the griddle in a single layer. Sear for 2-3 minutes per side until golden and slightly crispy. Remove from the griddle and set aside.

Cook the Vegetables:

Add the cherry tomatoes, zucchini, and bell pepper to the griddle. Sprinkle with garlic powder, salt, and pepper. Sauté for 3-4 minutes until tender.

Make the Sauce:

Push the vegetables to one side of the griddle and add the butter to the other side. Once melted, pour in the heavy cream and sprinkle in the Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the sauce thickens slightly, about 2 minutes.

Combine:

Return the tortellini to the griddle and toss everything together—vegetables, tortellini, and sauce—until well-coated and heated through.

Serve:

Transfer the tortellini mixture to a serving platter. Garnish with fresh basil and extra Parmesan cheese.