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
Scale
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.
