Cheese Tortellini with Summer Veggies Recipe
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.
- 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
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
- 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.
- Prepare Vegetables: While the water is heating, chop and prepare the vegetables to save time.
- 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.
- 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.
- Drain Tortellini: Drain the tortellini, reserving about 1/4 cup of the pasta cooking water for later use.
- 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.
- 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.
- 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
