Cheese 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
