Cheese Tortellini with Summer Veggies Recipe
Introduction
Cheese Tortellini with Summer Veggies is a vibrant and satisfying dish that brings together tender tortellini and fresh seasonal vegetables in a rich marinara sauce. Perfect for a quick weeknight meal, it’s both colorful and packed with flavor.
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
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Bring a large pot of lightly salted water to a boil to cook the tortellini. Cook the tortellini a minute shy of the package’s recommended cook time. While waiting for the water to boil, prep and start cooking the vegetables.
- Step 2: In a 12-inch sauté pan or deep skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3 minutes.
- Step 3: Add the corn kernels and sauté for another 2 minutes.
- Step 4: Stir in the grape tomatoes and sauté for 3 minutes. Then add the zucchini and minced garlic. Continue sautéing until the vegetables are tender and many of the tomatoes have burst, about 6 to 8 minutes. Around this time, add the tortellini to the boiling water to finish cooking.
- Step 5: Drain the tortellini, reserving about 1/4 cup of the pasta cooking water.
- Step 6: Transfer the tortellini and marinara sauce to the pan with the vegetables. Cook and toss until the tortellini is tender, about 1 to 2 minutes. Add a splash of reserved pasta water if the sauce needs thinning.
- Step 7: Season with salt and pepper to taste. Toss in 1/4 cup of parmesan cheese along with the chopped basil and parsley.
- Step 8: Serve immediately, topping individual servings with the remaining 1/4 cup of parmesan cheese.
Tips & Variations
- Use fresh homemade marinara sauce for an even brighter flavor.
- Swap zucchini for yellow squash or add bell peppers for more color and texture.
- For a protein boost, stir in cooked Italian sausage or grilled chicken.
- Reserve some pasta water to adjust sauce consistency as needed while tossing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or extra marinara sauce to keep the tortellini moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini can be used. Just adjust the cooking time according to package directions, usually adding a minute or two to cook through.
Can I prepare this dish ahead of time?
You can chop the vegetables and prepare the sauce a few hours ahead, but it’s best to cook the tortellini and combine everything just before serving for the freshest texture.
PrintCheese Tortellini with Summer Veggies Recipe
This Cheese Tortellini with Summer Veggies recipe combines delicious three cheese tortellini with vibrant fresh summer vegetables sautéed in olive oil and tossed in a savory marinara sauce. Enhanced with garlic, fresh herbs, and Parmesan cheese, this quick and easy 30-minute meal is perfect for a flavorful and colorful weeknight dinner that serves six.
- 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
Pasta
- 20 oz. refrigerated three cheese tortellini
Vegetables & Herbs
- 1 medium yellow onion, chopped (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 (1 Tbsp)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Sauce & Seasonings
- 2 Tbsp extra virgin olive oil
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt and freshly ground black pepper, to taste
Cheese
- 1/2 cup finely shredded parmesan cheese, divided
Instructions
- Cook Tortellini: Bring a large pot of lightly salted water to a boil. Cook the refrigerated tortellini just under the package’s recommended cooking time by about one minute to ensure they finish cooking with the vegetables.
- Sauté Onions: While waiting for the water to boil, heat 2 tablespoons of extra virgin olive oil in a 12-inch sauté pan or deep skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes until tender and translucent.
- Add Corn: Stir in the corn kernels and sauté for an additional 2 minutes to slightly soften and develop flavor.
- Add Tomatoes and Zucchini: Add the grape tomatoes to the pan and cook for 3 minutes until they start to soften. Then add the sliced zucchini and minced garlic, sautéing for 6 to 8 minutes more until the vegetables are tender and many tomatoes have burst, releasing their juices.
- Finish Tortellini: When the vegetables are cooking, add the tortellini to the boiling water to finish cooking. Once done, drain but reserve about 1/4 cup of pasta water for later use.
- Combine Pasta and Sauce: Transfer the cooked tortellini and marinara sauce into the skillet with the sautéed vegetables. Cook and toss together for 1 to 2 minutes until the tortellini is tender. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it.
- Season and Add Herbs: Season the dish with salt and freshly ground black pepper to taste. Stir in 1/4 cup of the shredded Parmesan cheese along with the chopped fresh basil and parsley to combine flavors.
- Serve: Serve immediately, topping individual servings with the remaining 1/4 cup of Parmesan cheese for a rich finish.
Notes
- For extra flavor, you can add a pinch of red pepper flakes when sautéing the garlic and zucchini.
- If fresh corn is unavailable, frozen corn kernels can also be used; thaw before cooking.
- To make this dish gluten-free, substitute the tortellini with a gluten-free pasta alternative.
- Fresh herbs can be swapped or supplemented with dried herbs if fresh is not accessible, but use less dried herbs as they are more concentrated.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: cheese tortellini, summer vegetables, sautéed veggies, marinara sauce, quick Italian dinner, easy pasta recipe, vegetarian pasta
