If you’re looking for a dish that speaks summer with every bite, look no further than this fabulous Cheese Tortellini with Summer Veggies. This recipe brings together the delightful creaminess of cheese-filled pasta with the vibrant freshness of seasonal vegetables, creating a meal that’s both comforting and bright.
Why You’ll Love This Recipe
- Easy to Make: This dish comes together in just 30 minutes, perfect for a quick and delightful meal.
- Vibrant Flavors: The combination of fresh summer veggies with rich cheese tortellini is an explosion of taste.
- Versatile: You can easily swap out ingredients or add more veggies based on your preference.
- Family-Friendly: Kids love it just as much as adults, making it a surefire hit at the dinner table.
Ingredients You’ll Need
Gathering these simple yet quality ingredients ensures that each component plays its part in creating a vibrant and satisfying dish. Each element, from the cheese tortellini to the burst of fresh herbs, works harmoniously to excite your taste buds.
- Refrigerated three cheese tortellini: Opt for a quality brand for the best flavor and texture.
- Extra virgin olive oil: Provides a rich, savory base for sautéing your veggies.
- Yellow onion: A sweet touch that enriches the flavor profile.
- Fresh corn kernels: Adds a hint of sweetness and a pop of color.
- Grape tomatoes: Burst with juiciness and elevate the dish’s vibrancy.
- Zucchini: Light and refreshing, these add a gentle texture.
- Minced garlic: Infuses the sauce with aromatic depth.
- Marinara sauce: Combines with the pasta for a saucy, comforting element.
- Finely shredded parmesan cheese: A final touch of cheesy richness.
- Chopped fresh basil and parsley: For a fragrant and herbal finish.
Variations
This Cheese Tortellini with Summer Veggies recipe is a wonderful canvas that invites creativity and personalization. Adapting it to your taste or dietary needs is both easy and fun!
- Add Protein: Incorporate grilled chicken or shrimp for a heartier meal.
- Go Vegan: Use a vegan tortellini and replace the cheese with nutritional yeast.
- Spice It Up: Add red pepper flakes for a zesty kick to appeal to spice lovers.
How to Make Cheese Tortellini with Summer Veggies
Step 1: Prepare the Pasta
Bring a large pot of lightly salted water to a boil for the tortellini. Cook the pasta a minute shy of what the package suggests. This keeps it tender yet firm and ready to soak up all those lovely flavors while you prepare the rest of the dish.
Step 2: Sauté the Vegetables
As the water heats up, you can start on the veggies. Heat your olive oil in a sauté pan over medium-high heat. First, toss in the onions and let them sweat for a few minutes. Then add the corn, followed by the juicy tomatoes, allowing them to soften and release their juices. Finally, add the zucchini and garlic, cooking until everything is delightfully tender.
Step 3: Combine and Cook
Drain your tortellini, reserving a bit of pasta water just in case. Add the drained pasta and marinara sauce into the pan with your sautéed veggies. Gently mix and allow everything to warm up and blend, ensuring the tortellini absorbs some of that delicious sauce. Toss in half of your parmesan, basil, and parsley for that final layer of freshness.
Pro Tips for Making Cheese Tortellini with Summer Veggies
- Optimal Cheese Melting: Add parmesan cheese gradually to help it melt evenly and blend perfectly with the veggies.
- Perfect Pasta Texture: Cook your tortellini until just before al dente to prevent it from becoming mushy when mixed with the warm sauce.
- Fresh Herb Infusion: Always add fresh herbs at the end of cooking to preserve their vibrant flavor and bright color.
How to Serve Cheese Tortellini with Summer Veggies
Garnishes
A sprinkle of extra parmesan cheese and a few fresh basil leaves do wonders as a garnish. They not only add a final touch of flavor but also make the dish visually appealing.
Side Dishes
This Cheese Tortellini with Summer Veggies pairs beautifully with a simple green salad or a slice of garlic bread, complementing the dish’s richness with fresh and crunchy sides.
Creative Ways to Present
Consider serving this delightful meal family-style in a colorful ceramic dish, or individually plated in bowls for a more rustic, comforting vibe. Either way, the presentation will surely impress!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to meld beautifully, making tomorrow’s lunch something to look forward to.
Freezing
While the fresh veggies are best enjoyed immediately, this dish can be frozen for up to a month. Make sure to cool it completely before placing it in freezer-safe containers.
Reheating
Reheat on the stove over low heat, adding a splash of water or broth if needed. Stir gently, so the tortellini retain their delightful shape and texture.
FAQs
-
Can I use frozen tortellini?
Absolutely! Just adjust the cooking time as per the package instructions for the best results.
-
What other veggies can I add?
Feel free to add bell peppers, spinach, or mushrooms to diversify the flavors and textures.
-
Is fresh basil necessary?
While fresh basil offers the best flavor, dried basil can be used in a pinch. Just remember to add it earlier in the cooking process.
-
Can I omit the parmesan cheese?
Yes, you can omit it or use a dairy-free alternative if desired. Nutritional yeast adds a cheesy flavor sans dairy.
Final Thoughts
This Cheese Tortellini with Summer Veggies is not just a meal; it’s an experience of flavors that capture the essence of summer. Whether you’re hosting friends or enjoying a quiet evening, this recipe promises warmth and satisfaction in every bite. Give it a try, and let the symphony of ingredients become a regular delight in your culinary repertoire!
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This cheese tortellini with summer veggies recipe combines tender cheese-filled pasta with a flavorful medley of fresh corn, tomatoes, zucchini, and aromatic herbs, all tossed in a savory marinara sauce for a quick, vibrant, and satisfying meal perfect for summer evenings.
Ingredients
Dry and Packaged
- 20 oz. refrigerated three cheese tortellini
Oils and Fats
- 2 Tbsp extra virgin olive oil
Vegetables
- 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 (12 oz total) zucchini, sliced into half moons about 1/4-inch thick
- 3 garlic cloves, minced (1 Tbsp)
Sauces and Seasonings
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt and freshly ground black pepper to taste
Cheese and Herbs
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Cook Tortellini: Bring a large pot of lightly salted water to a boil and cook the tortellini a minute shy of the package directions to ensure they stay tender but firm. Reserve about 1/4 cup of the pasta water and drain the rest.
- Sauté Vegetables: While the water heats, heat olive oil in a 12-inch sauté pan or deep skillet over medium-high heat. Add chopped onion and sauté for 3 minutes until softened. Add corn kernels and cook for another 2 minutes.
- Cook Tomatoes: Add grape tomatoes to the pan and sauté for 3 minutes until they begin to burst, releasing their juices.
- Add Zucchini and Garlic: Add sliced zucchini and minced garlic to the pan. Continue cooking until the vegetables are tender and the tomatoes have burst, about 6-8 minutes, stirring occasionally.
- Combine Pasta and Sauce: Add cooked tortellini and marinara sauce to the veggie pan. Toss everything together and cook for 1-2 minutes until heated through. If necessary, add a splash of reserved pasta water to loosen the sauce.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Stir in 1/4 cup of grated parmesan cheese, chopped basil, and parsley. Serve immediately, topped with the remaining parmesan cheese and additional herbs if desired.
Notes
- Feel free to add red pepper flakes for a spicy kick.
- This dish can be prepared with fresh or frozen vegetables depending on availability.
- Adding a drizzle of balsamic vinegar before serving can enhance the flavors.
- This recipe is best enjoyed immediately for the freshest experience.
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 30mg
