If you are craving a vibrant, fresh, and utterly comforting pasta dish, look no further than this Cheese Tortellini with Summer Veggies Recipe. Bursting with juicy tomatoes, sweet corn, tender zucchini, and three-cheese filled tortellini, this dish captures all the flavors of summer in a single, satisfying bowl. It’s an effortless way to bring a splash of color and a medley of textures to your weeknight dinner table while feeling both indulgent and wholesome. The balance between the creamy cheese-filled pasta and the bright garden-fresh vegetables is simply irresistible, making this a go-to recipe you’ll come back to again and again.
Ingredients You’ll Need
These ingredients are simple, approachable, and each plays an essential role in creating the perfect harmony of taste, texture, and color in this dish. From the hearty, cheesy tortellini to the bright freshness of herbs, every component works together to make your meal exciting and satisfying.
- 20 oz. refrigerated three cheese tortellini: The star of the dish, delivering a rich, creamy cheese center that complements the veggies beautifully.
- 2 Tbsp extra virgin olive oil: For that silky sauté and subtle richness that enhances every flavor.
- 1 medium yellow onion, chopped (1 1/2 cups): Adds sweetness and depth when sautéed.
- 2 ears corn, kernels cut from cobs (about 2 cups): Brings bursts of sweetness and a delightful crunch.
- 2 cups (12 oz) grape tomatoes: Juicy and bright, they add vibrant color and a delicate tang.
- 2 medium zucchini, sliced into half moons about 1/4-inch thick: Tender and mild, zucchini rounds out the garden freshness.
- 3 garlic cloves, minced (1 Tbsp): Imparts aroma and depth without overpowering.
- 1 1/4 cups marinara sauce: Your flavorful, zesty glue that ties everything together.
- Salt and freshly ground black pepper: Essential for seasoning to brighten and balance flavors.
- 1/2 cup finely shredded parmesan cheese, divided: Adds a savory, nutty finish and luxurious richness.
- 1/4 cup chopped fresh basil: For that sweet, aromatic herbaceous note.
- 1/4 cup chopped fresh parsley: Brightens with a fresh, slightly peppery taste that elevates the whole dish.
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 salty water will season the tortellini from the inside out, making each bite more flavorful. Add the refrigerated three cheese tortellini and cook them until they are just shy of al dente — slightly underdone so they remain perfect when combined later with the sauce and veggies. While the pasta cooks, use this time wisely to prep and cook your vegetables for maximum efficiency.
Step 2: Cook the Vegetables
Heat the extra virgin olive oil in a sauté pan over medium heat. Toss in the chopped yellow onion first and cook until softened and slightly caramelized, which brings out their natural sweetness. Next, add the fresh corn kernels, grape tomatoes, zucchini slices, and minced garlic. Sauté everything together until the vegetables are tender yet still vibrant, locking in their gorgeous summer flavors. The tomatoes will soften and release their juiciness, melding perfectly with the sweet corn and zucchini.
Step 3: Combine Tortellini and Veggies
Once the tortellini is drained—remember to reserve a small amount of pasta water for later—add the pasta directly into the sautéed vegetables. Pour in the marinara sauce and gently toss everything together over low heat. The reserved pasta water can be added as needed to loosen the sauce, creating a silky coating that lovingly envelops each tortellini and piece of veggie. This step melds all the flavors, creating a dish that feels both fresh and comforting in every bite.
Step 4: Season and Finish
Now for the final magic touch: season the dish generously with salt and freshly ground black pepper to taste. Stir in half of the finely shredded parmesan cheese along with the freshly chopped basil and parsley. These herbs instantly brighten the plate, and the parmesan adds a savory, nutty layer that takes the dish to the next level. Before serving, don’t forget to sprinkle the remaining parmesan on top for that extra cheesy, irresistible finish.
How to Serve Cheese Tortellini with Summer Veggies Recipe
Garnishes
To really make this dish pop on your plate, add a few fresh basil leaves or a light drizzle of extra virgin olive oil just before serving. A few cracked black peppercorns or an additional sprinkle of parmesan can also add texture and flavor that delight at first bite.
Side Dishes
This vibrant Cheese Tortellini with Summer Veggies Recipe pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, crusty garlic bread, or even a simple antipasto platter for a full Italian-inspired meal. The bright veggies harmonize perfectly with lighter sides, balancing comfort with freshness.
Creative Ways to Present
For a fun twist, serve the tortellini salad-style at room temperature topped with a sprinkle of toasted pine nuts or sunflower seeds for crunch. You can also present it as a warm casserole by finishing it under the broiler with a scattering of mozzarella or parmesan for a gratin-like crust that’s purely irresistible.
Make Ahead and Storage
Storing Leftovers
This Cheese Tortellini with Summer Veggies Recipe tastes just as good the next day! Transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors continue to meld, making it a fantastic option for quick lunches or easy dinners.
Freezing
You can freeze the cooked tortellini and veggie mixture in a freezer-safe container for up to 2 months. To prevent texture changes, freeze in individual portions. Thaw overnight in the fridge before reheating gently to maintain the dish’s freshness.
Reheating
When ready to enjoy leftovers, reheat gently on the stove over low heat, adding a splash of water or broth to restore creaminess if the sauce has thickened too much. Avoid microwaving on high heat, which can make the tortellini rubbery—slow and steady is best for keeping all those summer flavors vibrant.
FAQs
Can I use frozen tortellini for this recipe?
Absolutely! Frozen tortellini works just as well; just add a few extra minutes to the boiling time and be sure to avoid overcooking. The vegetables and sauce will still shine alongside it perfectly.
Is it possible to make this recipe vegan?
You can swap the cheese tortellini for a vegan variety or omit the cheese altogether and use a plant-based marinara sauce. Adding nutritional yeast instead of parmesan will also deliver that cheesy flavor without dairy.
What other vegetables can I add to the summer veggies mix?
Feel free to add bell peppers, fresh peas, or even thinly sliced asparagus for extra variety. Just keep the sauté time brief to maintain their bright colors and crisp textures.
Can I prepare this dish in advance for a party?
Yes, you can prepare it a day ahead. Keep the tortellini and sauce mixture chilled and warm gently just before serving. This dish also travels well for potlucks or picnics if kept cool until serving.
What type of marinara sauce is best for this recipe?
Choose a high-quality or homemade marinara with fresh tomato flavor and balanced herbs. Avoid overly sweetened sauces to keep the fresh taste of summer veggies front and center.
Final Thoughts
I hope you enjoy making and savoring this Cheese Tortellini with Summer Veggies Recipe as much as I do. It’s the kind of meal that feels special without fuss, celebrating the best flavors of summer in a comforting, cheesy pasta. Give it a try for your next dinner and watch how quickly it becomes a family favorite full of sunshine and smiles.
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cheese Tortellini with Summer Veggies recipe is a vibrant and flavorful dish that combines tender three-cheese tortellini with fresh summer vegetables sautéed to perfection. Enhanced with marinara sauce, fresh herbs, and parmesan cheese, it makes a delightful and easy meal ready in just 30 minutes. Perfect for a light yet satisfying dinner that highlights seasonal produce like corn, zucchini, and grape tomatoes.
Ingredients
Pasta
- 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
Cheese & Herbs
- 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 almost done, usually around 3 to 4 minutes, stirring occasionally to prevent sticking. Drain the tortellini, reserving a small cup of the pasta cooking water for later use.
- Prepare the Vegetables: While the tortellini cooks, heat 2 tablespoons of extra virgin olive oil in a sauté pan over medium heat. Add the chopped yellow onion and sauté until translucent, about 3 minutes.
- Sauté the Vegetables: Add the corn kernels, grape tomatoes, sliced zucchini, and minced garlic to the pan. Continue to sauté the mixture until the vegetables are tender and slightly caramelized, about 5 to 7 minutes.
- Combine Tortellini and Sauce: Add the drained tortellini to the sautéed vegetables. Pour in 1 1/4 cups of marinara sauce and stir well to combine. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to loosen it. Cook briefly for 2 to 3 minutes just to heat everything through and allow the flavors to meld.
- Season and Garnish: Season the mixture with salt and freshly ground black pepper to taste. Stir in half (1/4 cup) of the finely shredded parmesan cheese, chopped fresh basil, and chopped fresh parsley for an herbaceous touch.
- Serve: Divide the tortellini and vegetable mixture among serving plates. Top each serving with the remaining parmesan cheese for a savory finish. Serve warm and enjoy your vibrant summer meal.
Notes
- You can substitute fresh marinara sauce with your favorite jarred marinara if desired.
- Reserve some pasta water carefully; it helps adjust the sauce consistency perfectly.
- For a protein boost, add cooked grilled chicken or Italian sausage.
- Ensure vegetables are fresh and in-season for best flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
