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
Units
Scale
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
