Cheese Tortellini with Summer Veggies Recipe

Introduction

This Cheese Tortellini with Summer Veggies recipe is a vibrant and comforting dish perfect for warm-weather meals. With fresh corn, zucchini, and tomatoes paired with creamy cheese tortellini, it delivers a delightful balance of flavors in just 30 minutes.

Ingredients

• 20 oz. refrigerated three cheese tortellini
• 2 Tbsp extra virgin olive oil
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 2 ears corn, kernels cut from cobs (about 2 cups)
• 2 cups (12 oz) grape tomatoes
• 2 medium zucchini (12 oz total), sliced into half moons about 1/4-inch thick
• 3 garlic cloves, minced (about 1 Tbsp)
• 1 1/4 cups marinara sauce (half of a 24 oz jar)
• Salt and freshly ground black pepper, to taste
• 1/2 cup finely shredded parmesan cheese, divided
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Bring a large pot of lightly salted water to a boil. Cook the tortellini for about one minute less than the package directions indicate. While waiting for the water to boil, prep and start cooking the vegetables.
2. Step 2: Heat olive oil in a 12-inch saute pan or deep skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes.
3. Step 3: Add the corn kernels and sauté for another 2 minutes.
4. Step 4: Stir in the grape tomatoes and cook for 3 minutes. Add the zucchini slices and minced garlic, then continue sautéing until the vegetables are tender and many tomatoes have burst, about 6 to 8 minutes. When you reach this step, add the tortellini to the boiling water to finish cooking.
5. Step 5: Drain the tortellini, reserving about 1/4 cup of the pasta water.
6. Step 6: Transfer the tortellini and marinara sauce to the pan with the vegetables. Cook and toss everything together for 1 to 2 minutes until the tortellini is tender. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
7. Step 7: Season with salt and pepper to taste. Stir in 1/4 cup of parmesan cheese, the chopped basil, and parsley.
8. Step 8: Serve immediately, topping each individual portion with the remaining 1/4 cup of parmesan cheese.

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes when sautéing the garlic.
• Swap out marinara sauce for a creamy Alfredo sauce for a richer dish.
• Use fresh tortellini if available for a more tender texture.
• Feel free to add other summer vegetables like bell peppers or spinach to vary the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well; just adjust the cooking time according to package instructions.

What can I substitute for fresh basil and parsley?

If fresh herbs aren’t available, you can use 1 teaspoon each of dried basil and parsley, added during cooking for best flavor.

Cheese Tortellini with Summer Veggies Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

A vibrant and comforting Cheese Tortellini with Summer Veggies recipe featuring sweet corn, juicy grape tomatoes, and tender zucchini sautéed to perfection and tossed with three cheese tortellini in a flavorful marinara sauce. Ready in 30 minutes, this dish is perfect for a quick weeknight dinner bursting with fresh, seasonal flavors.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 20 oz. refrigerated three cheese tortellini
• 2 Tbsp extra virgin olive oil
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 2 ears corn, kernels cut from cobs (about 2 cups)
• 2 cups (12 oz) grape tomatoes
• 2 medium zucchini (12 oz total), sliced into half moons about 1/4-inch thick
• 3 garlic cloves, minced (about 1 Tbsp)
• 1 1/4 cups marinara sauce (half of a 24 oz jar)
• Salt, to taste
• Freshly ground black pepper, to taste

Finishing Ingredients

• 1/2 cup finely shredded parmesan cheese, divided
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Instructions

1. Cook Tortellini: Bring a large pot of lightly salted water to a boil. Add the refrigerated three cheese tortellini and cook for one minute less than the package instructions to ensure they are just shy of done.
2. Prepare Vegetables: While the water is heating, chop and prepare the vegetables to save time.
3. Sauté Onions and Corn: Heat 2 tablespoons of extra virgin olive oil in a 12-inch sauté pan or deep skillet over medium-high heat. Add the chopped yellow onion and sauté for 3 minutes. Then, add the corn kernels and sauté for an additional 2 minutes.
4. Add Tomatoes, Zucchini, and Garlic: Add the grape tomatoes to the pan and sauté for 3 minutes. Then add the sliced zucchini and minced garlic, cooking until the vegetables are tender and many of the tomatoes have burst, about 6 to 8 minutes. At this point, add the tortellini to the boiling water so both finish cooking simultaneously.
5. Drain Tortellini: Drain the tortellini, reserving about 1/4 cup of the pasta cooking water for later use.
6. Combine Tortellini and Sauce: Transfer the drained tortellini and marinara sauce to the pan with the sautéed vegetables. Cook and toss everything together until the tortellini is tender, about 1 to 2 minutes. Add reserved pasta water as needed to thin the sauce.
7. Season and Add Herbs: Season the mixture with salt and freshly ground black pepper to taste. Toss in 1/4 cup of the shredded parmesan cheese, fresh basil, and fresh parsley, mixing well.
8. Serve: Serve immediately, topping individual servings with the remaining 1/4 cup of parmesan cheese for a rich, cheesy finish.

Notes

• Be sure not to overcook the tortellini; slightly undercooked tortellini will finish cooking in the pan with the sauce and veggies, preventing them from becoming mushy.
• You can substitute store-bought fresh basil and parsley with dried herbs if necessary, but fresh herbs provide the best flavor.
• If preferred, substitute marinara with your favorite tomato-based pasta sauce.
• Reserve pasta cooking water to adjust sauce consistency; the starchy water helps the sauce cling better to tortellini.
• This dish is best served fresh to enjoy the textures of tender vegetables and cheese-filled pasta.

Keywords: Cheese Tortellini, Summer Vegetables, Italian Pasta, Vegetarian, Quick Dinner, Sautéed Veggies, Marinara Sauce