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

Scale

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

Cook Mode Prevent your screen from going dark

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.