If you’re craving a meal that shines with the vibrant flavors of the season, this Cheese Tortellini with Summer Veggies Recipe is an absolute must-try. It’s a delightful harmony of tender three cheese tortellini tossed with sweet corn, juicy grape tomatoes, and fresh zucchini, all enhanced by fragrant herbs and a touch of marinara sauce. Perfect for busy weeknights or casual gatherings, this dish bursts with color, texture, and comforting flavors that make every bite feel like summer on a plate.
Ingredients You’ll Need
The beauty of this Cheese Tortellini with Summer Veggies Recipe lies in its simplicity and the fresh, wholesome ingredients that come together effortlessly. Each component plays a role in delivering a dish that is both satisfying and visually appealing.
- 20 oz. refrigerated three cheese tortellini: The star of the dish, filled with creamy cheeses that melt perfectly with the veggies.
- 2 Tbsp extra virgin olive oil: Adds richness and helps sauté the veggies to tender perfection.
- 1 medium yellow onion, chopped (1 1/2 cups): Provides a subtle sweetness and foundational flavor base.
- 2 ears corn, kernels cut from cobs (about 2 cups): Brings a natural pop of sweetness and a little crunch.
- 2 cups (12 oz) grape tomatoes: Juicy bursts of acidity that balance the richness.
- 2 medium zucchini, sliced into half moons about 1/4-inch thick: Offers freshness and vibrant green color.
- 3 garlic cloves, minced (1 Tbsp): Adds an aromatic punch to elevate the overall flavor.
- 1 1/4 cups marinara sauce: A flavorful, tangy base tying all ingredients together.
- Salt and freshly ground black pepper: Essential seasonings for enhancing the natural flavors.
- 1/2 cup finely shredded parmesan cheese, divided: Adds a nutty, savory finish with a creamy texture.
- 1/4 cup chopped fresh basil: Brightens the dish with its sweet, peppery aroma.
- 1/4 cup chopped fresh parsley: Adds a fresh, herby lift to round out the flavor.
How to Make Cheese Tortellini with Summer Veggies Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil—this will infuse the pasta with just the right amount of seasoning. Add the refrigerated tortellini and cook it until just shy of al dente. This way, it will have just enough bite to absorb the sauce and mingle beautifully with the veggies in later steps. While the tortellini is cooking, you can get a head start on the vegetables to keep everything seamless and fresh.
Step 2: Cook the Vegetables
Heat extra virgin olive oil in a sauté pan over medium heat, then add the chopped onion first to sweat until soft and fragrant. Toss in the fresh corn kernels, grape tomatoes, zucchini slices, and minced garlic, stirring occasionally so everything cooks evenly. The goal is to have tender but still vibrant vegetables that maintain their texture and pop with summer brightness. This combination of veggies brings color, sweetness, and a touch of earthiness that makes this dish stand out.
Step 3: Combine Pasta and Sauce with Veggies
Once the vegetables are tender, drain the tortellini while reserving a bit of the pasta cooking water—this starchy liquid is gold for adjusting the sauce’s consistency later. Add the tortellini and marinara sauce directly to the sauté pan with the veggies, tossing everything gently together. Heat through for just a minute or two so the sauce clings to every curve of cheese-filled pasta. If the mixture seems a little thick, splash in some reserved pasta water to loosen things up perfectly.
Step 4: Season and Finish
Season your creation with salt and freshly ground black pepper to taste, then sprinkle half of the finely shredded parmesan cheese, chopped basil, and parsley right into the pan. Give it one last gentle toss to distribute all those lovely flavors. Serve the dish plated with a generous topping of the remaining parmesan for that irresistible, cheesy finish everyone will love.
How to Serve Cheese Tortellini with Summer Veggies Recipe
Garnishes
To elevate your Cheese Tortellini with Summer Veggies Recipe visually and flavor-wise, try adding a drizzle of good-quality extra virgin olive oil or a sprinkle of crushed red pepper flakes for a subtle heat. Fresh basil leaves or parsley can also be laid on top right before serving to reinforce that fresh, garden-picked vibe.
Side Dishes
This pasta dish is filling all on its own but pairs wonderfully with crisp, fresh salads such as a lemon-dressed arugula or a simple mixed greens salad to balance the richness. Crusty garlic bread or a warm focaccia also complement the flavors beautifully and round out your meal with satisfying textures.
Creative Ways to Present
For a crowd-pleasing presentation, try serving the tortellini family-style in a wide, shallow bowl that showcases all those gorgeous summer veggies and vivid colors. Layering the dish with additional fresh herbs or a shower of parmesan right at the table invites everyone to dig in and enjoy the vibrant feast together.
Make Ahead and Storage
Storing Leftovers
Leftover Cheese Tortellini with Summer Veggies Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to marry beautifully overnight, making it even more tempting the next day.
Freezing
You can freeze this dish, but since it contains delicate vegetables and fresh herbs, it’s best to freeze it without the fresh herbs and add those fresh after reheating. Store in a freezer-safe container for up to 2 months and thaw in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. This method helps retain the texture of the veggies and prevents the tortellini from drying out. Alternatively, microwave in short bursts, stirring in between, until warmed through.
FAQs
Can I use frozen vegetables instead of fresh for this recipe?
While fresh summer veggies provide the best texture and flavor, you can use frozen corn and zucchini if fresh aren’t available—just thaw and drain any excess water before sautéing to avoid a watery dish.
Is this dish suitable for vegetarians?
Absolutely! This Cheese Tortellini with Summer Veggies Recipe is naturally vegetarian as long as your tortellini and marinara sauce don’t contain any animal-based ingredients.
Can I substitute the marinara sauce with another sauce?
Yes, you can swap marinara for a creamy Alfredo or pesto sauce if you prefer a different flavor profile, though the bright veggies pair especially well with the tomato-based sauce.
How do I make this recipe vegan?
To make it vegan, look for vegan cheese tortellini or use your favorite plant-based stuffed pasta, replace parmesan with nutritional yeast or vegan parmesan, and ensure your marinara sauce is free from animal products.
What if I don’t have fresh herbs on hand?
Dried herbs work in a pinch—use about one-third of the fresh herb amount and add them during the cooking process so they have time to release their flavors.
Final Thoughts
This Cheese Tortellini with Summer Veggies Recipe is a true celebration of seasonal produce and comforting pasta that’s simple enough for a weeknight yet impressive enough for guests. The balance of cheesy, fresh, and savory flavors makes it impossible not to smile with every bite. I can’t wait for you to try it and fall in love with this easy, delicious dish just as much as I have!
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Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and delicious Cheese Tortellini with Summer Veggies recipe featuring tender three cheese tortellini sautéed with fresh corn, grape tomatoes, zucchini, and aromatic herbs, all tossed in marinara sauce and topped with parmesan cheese. Ready in just 30 minutes, this easy pasta dish is perfect for a quick, satisfying, and colorful meal.
Ingredients
Cheese Tortellini
- 20 oz. refrigerated three cheese tortellini
Vegetables & Aromatics
- 2 Tbsp extra virgin olive oil
- 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, sliced into half moons about 1/4-inch thick
- 3 garlic cloves, minced (1 Tbsp)
Sauce & Seasonings
- 1 1/4 cups marinara sauce
- 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
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated three cheese tortellini and cook until just shy of done, usually about 3-4 minutes. Drain the tortellini, reserving some of the pasta water for later use.
- Prepare and Cook the Vegetables: While the pasta water heats, chop the onion, slice the zucchini into half moons, mince the garlic, and cut the corn kernels from the cobs. Heat the extra virgin olive oil in a sauté pan over medium heat, then add the chopped onion, corn kernels, grape tomatoes, zucchini, and minced garlic. Sauté, stirring occasionally, until the vegetables become tender and aromatic, approximately 5-7 minutes.
- Combine Tortellini and Sauce: Add the drained tortellini and marinara sauce to the sautéed vegetables in the pan. Stir to combine and cook briefly over medium heat. If the mixture seems dry, add some of the reserved pasta water a little at a time until the desired consistency is reached.
- Season and Finish: Season the combined tortellini and vegetables with salt and freshly ground black pepper to taste. Stir in half of the finely shredded parmesan cheese, chopped fresh basil, and chopped fresh parsley. Mix everything well to combine the flavors.
- Serve: Plate the tortellini mixture and top with the remaining parmesan cheese. Serve immediately for a warm and flavorful summer-inspired meal.
Notes
- Be careful not to overcook the tortellini; it should be slightly underdone before finishing in the pan with the sauce and veggies.
- Reserve pasta water to help loosen the sauce and create a silky texture when combining the tortellini and vegetables.
- Fresh herbs like basil and parsley brighten the dish—add them at the end to preserve their flavor.
- This recipe can be adapted by adding grilled chicken or shrimp for extra protein.
- For a gluten-free option, use gluten-free tortellini, though cooking times may vary.
