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Cheese Tortellini with Summer Veggies

Cheese Tortellini with Summer Veggies

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Cheese Tortellini with Summer Veggies is a delightful, vibrant dish that captures the essence of summer in every bite. This quick and easy recipe combines rich cheese-filled tortellini with a medley of fresh, seasonal vegetables such as zucchini, corn, and grape tomatoes, all enveloped in a flavorful herby marinara sauce. Perfect for family dinners, potlucks, or lunch gatherings, this dish showcases the best of summer produce and is sure to please both vegetarians and meat lovers alike. In just 30 minutes, you can serve up a colorful and nutritious meal that everyone will love.

Ingredients

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  • 20 oz. refrigerated three cheese tortellini
  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 ears corn, kernels cut from cobs
  • 2 cups grape tomatoes
  • 2 medium zucchini, sliced
  • 3 garlic cloves, minced
  • 1 1/4 cups marinara sauce
  • Salt and pepper to taste
  • Fresh basil and parsley for garnish

Instructions

  1. Boil the tortellini: Bring a large pot of salted water to a boil and cook the tortellini one minute shy of package instructions. Reserve 1/4 cup pasta water before draining.
  2. Sauté the vegetables: In a skillet, heat olive oil over medium-high heat. Add onion and sauté until translucent (about 3 minutes). Add corn and cook for another 2 minutes. Stir in tomatoes and cook for an additional 3 minutes. Finally, add zucchini and garlic; sauté until veggies are tender (6 to 8 minutes).
  3. Combine: Add the drained tortellini and marinara sauce to the skillet with vegetables, tossing everything together over medium heat until warmed through (1 to 2 minutes). If needed, adjust consistency with reserved pasta water.
  4. Season: Finish with salt, pepper, parmesan cheese, basil, and parsley. Serve immediately.

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