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
Scale
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.
