If you are looking for a vibrant, comforting, and utterly delightful dish that captures the essence of a sun-soaked day, the Cheese Tortellini with Summer Veggies Recipe is exactly what you need. This recipe combines the pillowy goodness of three-cheese tortellini with the fresh, sweet crunch of summer vegetables, all brought together in a luscious marinara sauce. It’s a perfect weeknight dinner or a casual meal to share with friends that feels both indulgent and nourishing, showcasing how simple ingredients can truly shine when paired thoughtfully.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference in this dish. Each item is straightforward but plays a crucial role in balancing flavors, textures, and colors to create a feast for your senses.
- 20 oz. refrigerated three cheese tortellini: The star of the dish, tender and filled with a creamy blend of cheeses for rich flavor.
- 2 Tbsp extra virgin olive oil: Adds a fruity, silky base to sauté veggies perfectly.
- 1 medium yellow onion (chopped): Brings subtle sweetness and depth when softened.
- 2 ears corn (kernels cut from cobs): Offers bursts of juicy sweetness and wonderful texture contrast.
- 2 cups grape tomatoes: Juicy and tangy, these add bright pops of color and natural acidity.
- 2 medium zucchini (sliced): Mild and tender, zucchini rounds out the vegetable medley beautifully.
- 3 garlic cloves (minced): Infuses the dish with a fragrant, savory warmth.
- 1 1/4 cups marinara sauce: A rich, tomatoey hug that ties every ingredient together.
- Salt and pepper to taste: Essential for enhancing and balancing all flavors.
- 1/2 cup finely shredded parmesan cheese: Adds a nutty, salty finish that elevates the whole dish.
- Fresh basil and parsley for garnish: These herbs brighten the plate with vibrant color and fresh notes.
How to Make Cheese Tortellini with Summer Veggies Recipe
Step 1: Cook the Tortellini
Start by boiling the refrigerated three cheese tortellini in salted water according to the package directions, but be sure to remove them one minute earlier than indicated. This ensures they’ll remain perfectly tender and hold their shape without becoming mushy when combined with the veggies.
Step 2: Sauté the Onion
While the tortellini cooks, heat the extra virgin olive oil in a sauté pan over medium-high heat. Toss in the chopped yellow onion and cook until it softens and becomes fragrant, developing a lovely sweetness that forms the flavor base for your summer veggie medley.
Step 3: Add the Summer Vegetables
Next, add the fresh corn kernels, grape tomatoes, sliced zucchini, and minced garlic to the pan. Sauté these vibrant vegetables until tender, allowing their natural juices to meld and create a fresh, lively mix that’s bursting with color and flavor.
Step 4: Combine Tortellini with Veggies and Sauce
Drain the tortellini, saving a little of the cooking water to loosen the sauce if needed. Gently toss the tortellini with the sautéed veggies and marinara sauce, coating everything evenly. This mix creates a harmonious blend of textures where creamy pasta meets tender vegetables and rich tomato sauce.
Step 5: Season and Add Cheese
Season the dish with salt and pepper to taste, and mix in half of the finely shredded parmesan cheese. This step adds a salty, savory depth that enhances every bite. When you serve, sprinkle the remaining parmesan on top along with fresh basil and parsley to make the dish look as good as it tastes.
How to Serve Cheese Tortellini with Summer Veggies Recipe
Garnishes
Fresh herbs like basil and parsley are not just for looks—they add an irresistible fragrance and a bright, herbaceous note that cuts through the richness of the cheese and sauce. For an extra touch, a drizzle of high-quality olive oil or a sprinkle of crushed red pepper flakes can add more complexity and warmth.
Side Dishes
Since this dish is packed with veggies and pasta, pairing it with a crisp green salad dressed in lemon vinaigrette or serving warm, garlic-infused bread makes for a satisfying meal. Roasted asparagus or a simple cucumber salad can provide a refreshing contrast to the hearty tortellini.
Creative Ways to Present
Try serving this Cheese Tortellini with Summer Veggies Recipe in individual shallow bowls topped with a scattering of parmesan and herbs for an elegant touch. You can also transform it into a baked pasta dish by layering the tortellini and veggies in a casserole, topping with extra cheese, and broiling until golden and bubbly for a crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld beautifully overnight, making the next-day meal even tastier.
Freezing
While freezing is possible, keep in mind that the texture of zucchini and tomatoes may soften further after thawing. If you choose to freeze, portion the dish into freezer-safe containers and consume within 2 months for best quality.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened. Avoid overheating to keep the tortellini tender and prevent the veggies from turning mushy.
FAQs
Can I use frozen vegetables instead of fresh for this recipe?
Yes, you can substitute frozen veggies if fresh ones are not available. Just make sure to thaw and drain any excess moisture before adding to the pan to avoid a watery sauce.
Is this recipe suitable for vegetarians?
Absolutely! The Cheese Tortellini with Summer Veggies Recipe contains no meat and uses vegetable-based marinara sauce and fresh veggies, making it perfect for a vegetarian diet.
Can I make this recipe gluten-free?
You can easily adapt this recipe by using gluten-free cheese tortellini available at many supermarkets or specialty stores to accommodate gluten sensitivities.
What can I substitute for parmesan cheese if I don’t have any?
Pecorino Romano or Grana Padano are excellent substitutes that provide a similarly salty and nutty flavor. Nutritional yeast can also work as a dairy-free alternative.
How do I keep the vegetables from getting mushy?
The key is to sauté the veggies just until tender but still crisp, and to avoid overcooking. Cooking the tortellini al dente and combining everything off the heat helps maintain their texture.
Final Thoughts
This Cheese Tortellini with Summer Veggies Recipe is such a fantastic way to celebrate the light, fresh flavors of summer while enjoying a comforting and cheesy pasta dish. It’s approachable, full of vibrant ingredients, and sure to become one of your favorites for easy weeknight meals or welcoming guests with something special but effortless. I hope you try it soon and fall in love with every bite!
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Cheese Tortellini with Summer Veggies recipe is a vibrant, quick, and flavorful pasta dish perfect for a light and satisfying meal. Featuring tender three-cheese tortellini combined with sautéed fresh summer vegetables like zucchini, corn, and grape tomatoes, all tossed in a savory marinara sauce and topped with parmesan cheese and fresh herbs. Ready in just 30 minutes, it’s a wonderful way to celebrate seasonal produce in a comforting Italian-inspired dinner.
Ingredients
Pasta
- 20 oz. refrigerated three cheese tortellini
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 ears corn, kernels cut from cobs
- 2 cups grape tomatoes
- 2 medium zucchini, sliced
- 3 garlic cloves, minced
Sauces and Seasonings
- 2 Tbsp extra virgin olive oil
- 1 1/4 cups marinara sauce
- Salt and pepper to taste
Cheese and Garnish
- 1/2 cup finely shredded parmesan cheese
- Fresh basil and parsley for garnish
Instructions
- Boil Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated three cheese tortellini according to the package directions, but remove them one minute before they are fully cooked to maintain a firm texture.
- Sauté Onion: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a sauté pan over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 3-4 minutes.
- Cook Vegetables: Add the corn kernels, grape tomatoes, sliced zucchini, and minced garlic to the pan with the onions. Continue to sauté until the vegetables are tender and slightly caramelized, around 5-6 minutes, stirring occasionally.
- Combine Pasta and Veggies: Drain the tortellini, reserving a little of the cooking water. Add the tortellini to the pan with sautéed vegetables and pour in the marinara sauce. Toss everything together gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season and Serve: Season the mixture with salt and pepper to taste. Stir in half of the shredded parmesan cheese. Serve the tortellini topped with the remaining parmesan cheese and garnish with fresh basil and parsley for a burst of color and flavor.
Notes
- Removing the tortellini one minute early ensures it remains firm and does not become mushy when mixed with the sauce and veggies.
- Reserve some pasta water to adjust the consistency of the sauce if it becomes too thick.
- This dish can be made with different types of tortellini such as spinach or mushroom filling for variety.
- Fresh herbs like basil and parsley add a bright, fresh flavor; feel free to substitute or add oregano or thyme.
- For a vegan version, use vegan tortellini and substitute parmesan with a plant-based cheese alternative.
