If you’re craving a dish that bursts with vibrant colors and fresh flavors, let me introduce you to my all-time favorite: the Cheese Tortellini with Summer Veggies Recipe. This dish pairs pillowy, cheesy tortellini with the sweetest summer corn, juicy grape tomatoes, and tender zucchini for a perfect harmony of taste and texture. It’s simple, satisfying, and brings the spirit of the sunny season right to your plate, making it a dream dinner to share with family or friends any night of the week.
Ingredients You’ll Need
Getting this recipe right is all about fresh, wholesome ingredients that complement each other beautifully. Each component adds a specific note, from the creamy tortellini and sharp parmesan to the earthy veggies and aromatic herbs, creating a memorable, colorful dish.
- 20 oz. refrigerated three cheese tortellini: Provides the rich, cheesy base packed with flavor and soft texture.
- 2 Tbsp extra virgin olive oil: Adds a fruity richness that brings all the veggies together in the sauté pan.
- 1 medium yellow onion, chopped (1 1/2 cups): Adds natural sweetness and depth once sautéed until tender.
- 2 ears corn, kernels cut from cobs (about 2 cups): Offers a juicy crunch and lovely sweetness, capturing summer’s essence.
- 2 cups (12 oz) grape tomatoes: Burst with freshness and provide a bright, tangy contrast.
- 2 medium zucchini, sliced into half moons about 1/4-inch thick: Contributes mild flavor and tender bite with a beautiful green pop.
- 3 garlic cloves, minced (1 Tbsp): Infuses the dish with warm, savory undertones without overpowering.
- 1 1/4 cups marinara sauce: Brings a subtle tomato base that ties the tortellini and veggies together.
- Salt and freshly ground black pepper: Essential seasonings that enhance all the natural flavors.
- 1/2 cup finely shredded parmesan cheese, divided: Adds salty, nutty richness both inside the dish and as a finishing touch.
- 1/4 cup chopped fresh basil: Elevates the entire plate with bright, herbaceous notes.
- 1/4 cup chopped fresh parsley: Offers freshness and a subtle earthiness for balance.
How to Make Cheese Tortellini with Summer Veggies Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Once boiling, add the refrigerated three cheese tortellini and cook until they are just about done—typically a minute or two shy of fully cooked. This timing keeps them perfectly tender without getting mushy when combined later. While the pasta cooks, you can prep the vegetables to save time.
Step 2: Cook the Vegetables
Heat the extra virgin olive oil in a large sauté pan over medium heat. Toss in the chopped yellow onion first, letting it soften and release its natural sweetness. Then add the corn kernels, grape tomatoes, sliced zucchini, and minced garlic. Sauté everything together until the vegetables are tender and bursting with flavor, which should take about 7 to 10 minutes. This process builds the vibrant base that makes the dish so inviting.
Step 3: Combine and Simmer
Drain the tortellini, saving a little of the pasta water just in case you need it to loosen the sauce. Add the cooked tortellini to the pan of sautéed vegetables and pour in the marinara sauce. Give everything a gentle toss and let the mixture cook for a couple of minutes so the tortellini absorbs some of the flavors. If the sauce feels too thick, stir in a splash of the reserved pasta water to reach the perfect consistency.
Step 4: Season to Perfection
Once combined, season the dish generously with salt and freshly ground black pepper. Sprinkle half of the finely shredded parmesan cheese over the top and stir it in so it melts into the sauce. Finish by folding in the chopped fresh basil and parsley, which infuse the dish with bright, herby freshness. Serve immediately with extra parmesan for an irresistible finish.
How to Serve Cheese Tortellini with Summer Veggies Recipe
Garnishes
To make your Cheese Tortellini with Summer Veggies Recipe shine, garnish with a handful of fresh basil leaves and a light sprinkle of parmesan cheese right before serving. You can also add a drizzle of high-quality olive oil or a dash of red pepper flakes for a little heat, depending on your preference.
Side Dishes
This dish is wonderfully satisfying on its own, but pairing it with a crisp arugula salad dressed with lemon vinaigrette or some garlic bread to soak up any extra sauce makes for a more complete and indulgent meal. Light, fresh sides complement the rich tortellini perfectly.
Creative Ways to Present
For a fun twist, serve the tortellini in shallow bowls to showcase the vibrant veggies and sprinkle freshly chopped herbs across the top. You could also portion them into individual mini gratin dishes and finish under the broiler for a golden cheese crust, adding a bit of texture and flair to your summer dinner table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Cheese Tortellini with Summer Veggies Recipe into an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. The flavors actually meld nicely after resting, making leftovers nearly as delicious as the original dish.
Freezing
If you want to freeze your leftovers, portion them into freezer-safe containers or bags. Keep in mind that the texture of the vegetables might soften after freezing, but the tortellini will still taste delightful. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm your tortellini gently in a skillet over medium-low heat with a splash of water or olive oil to revive the sauce and prevent drying out. You can also microwave it covered for a minute or two, stirring halfway through to heat evenly. Add fresh herbs or parmesan after reheating to refresh the flavors.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini can be cooked in the same way, just add a minute or two to the cooking time. Just be sure to check the package instructions for best results.
What other vegetables work well in this recipe?
You can easily switch things up by using bell peppers, mushrooms, or fresh spinach. These will add different textures and flavors while keeping the summery vibe alive.
Is this recipe suitable for a vegetarian diet?
Yes! This dish is fully vegetarian, featuring cheese tortellini and a medley of fresh veggies. Just ensure your marinara sauce is vegetarian-friendly (some store-bought versions contain anchovies).
Can I make this recipe vegan?
To make it vegan, consider using vegan tortellini or pasta, substitute the parmesan with a plant-based cheese or nutritional yeast, and choose a marinara sauce without animal products.
How can I add protein to this dish?
Grilled chicken, sautéed shrimp, or crispy tofu cubes would all be fantastic protein additions. Just cook them separately and toss them in during the final mixing step.
Final Thoughts
I can’t recommend this Cheese Tortellini with Summer Veggies Recipe enough for those days when you want something fresh, comforting, and a little bit special. The blend of creamy cheese, sweet vegetables, and fragrant herbs feels so indulgent yet light—truly a winner on any dinner table. Give it a try soon and watch it become a cherished favorite in your kitchen, just like it is in mine.
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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: Italian
- Diet: Vegetarian
Description
This Cheese Tortellini with Summer Veggies recipe combines tender three-cheese tortellini with a medley of fresh summer vegetables like corn, zucchini, and grape tomatoes, all sautéed and tossed in a flavorful marinara sauce. It’s a colorful, satisfying vegetarian dish perfect for warm-weather meals, offering a delightful balance of creamy cheese and vibrant garden flavors.
Ingredients
Pasta
- 20 oz. refrigerated three cheese tortellini
Vegetables and Aromatics
- 2 Tbsp extra virgin olive oil
- 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 zucchini, sliced into half moons about 1/4-inch thick
- 3 garlic cloves, minced (1 Tbsp)
Sauce and Seasonings
- 1 1/4 cups marinara sauce
- 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 the Tortellini: Boil a large pot of salted water and cook the refrigerated three cheese tortellini until they are almost done, typically about 3-4 minutes or according to package instructions. While the water is heating and the tortellini cooks, prepare the vegetables.
- Cook the Vegetables: Heat the extra virgin olive oil in a sauté pan over medium heat. Add the chopped onion, corn kernels, grape tomatoes, sliced zucchini, and minced garlic. Sauté the mixture until all the vegetables are tender and fragrant, approximately 7-10 minutes, stirring occasionally to ensure even cooking.
- Combine Tortellini and Sauce: Drain the tortellini, reserving some of the pasta cooking water. Add the drained tortellini and marinara sauce to the sautéed vegetables in the pan. Gently toss and cook together briefly over medium heat, adding reserved pasta water as necessary to loosen the sauce and achieve desired consistency.
- Season and Garnish: Season the combined pasta and vegetable mixture with salt and freshly ground black pepper to taste. Stir in half of the finely shredded parmesan cheese, chopped fresh basil, and parsley. Serve the dish plated with additional parmesan cheese sprinkled on top for garnish and extra flavor.
Notes
- Reserve some pasta water to adjust sauce consistency and help it cling better to the tortellini.
- Use fresh herbs for the best flavor, but dried basil and parsley can be substituted if fresh is unavailable.
- For added protein, consider tossing in cooked grilled chicken or sautéed shrimp.
- If desired, add a pinch of red pepper flakes to the vegetables during sautéing for a subtle kick.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
