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
Scale
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.
