Why You’ll Love This Recipe
- Perfectly balanced: The creamy, cheesy tortellini pairs beautifully with the sweet, fresh summer veggies and herby marinara sauce.
- Quick and easy: Ready in just 30 minutes, this dish is perfect for busy weeknights or a laid-back summer dinner.
- Loaded with flavor: The combination of garlic, fresh basil, and parsley adds a burst of flavor that complements the veggies and tortellini perfectly.
- Customizable: You can add your favorite vegetables, swap out the marinara sauce, or make it lighter with less cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 20 oz. refrigerated three cheese tortellini
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 ½ cups)
- 2 ears corn, kernels cut from cobs (about 2 cups)
- 2 cups grape tomatoes
- 2 medium zucchinis (about 12 oz total), sliced into half moons, about ¼-inch thick
- 3 garlic cloves, minced (about 1 tbsp)
- 1 ¼ cups marinara sauce (half of a 24 oz jar)
- Salt and freshly ground black pepper, to taste
- ½ cup finely shredded Parmesan cheese, divided
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
Directions
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Add the cheese tortellini and cook according to the package directions, but stop a minute shy of the full cooking time. While the water is heating, you can start preparing the vegetables.
Step 2: Sauté the Vegetables
- In a 12-inch sauté pan or deep skillet, heat the olive oil over medium-high heat.
- Add the chopped onion and sauté for 3 minutes.
- Add the corn and sauté for an additional 2 minutes.
- Add the grape tomatoes and cook for 3 more minutes.
- Add the zucchini and minced garlic, then continue sautéing until the veggies are tender and many of the tomatoes have burst, about 6-8 minutes longer.
- While the vegetables cook, check the tortellini. When it’s ready, drain it, reserving about ¼ cup of the pasta water.
Step 3: Combine Tortellini and Sauce
- Transfer the drained tortellini and marinara sauce to the sauté pan with the cooked veggies.
- Toss everything together and cook for an additional 1-2 minutes, until the tortellini is tender and coated with sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Season with salt and pepper to taste.
Step 4: Garnish and Serve
- Stir in ¼ cup of the Parmesan cheese, fresh basil, and parsley.
- Serve immediately, topped with the remaining ¼ cup of Parmesan cheese.
Servings and timing
- Serves: 6
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Add protein: For a heartier meal, add grilled chicken, shrimp, or even Italian sausage to the dish.
- Extra veggies: Feel free to add other summer veggies like bell peppers, eggplant, or spinach to the mix.
- Spicy twist: Add red pepper flakes to the marinara sauce for a bit of heat.
- Gluten-free option: Use gluten-free tortellini to make this dish gluten-free.
Storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop. If needed, add a splash of water or extra marinara sauce to keep it moist.
- Freezing: While it’s best fresh, you can freeze the dish (without the Parmesan) for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Just cook it according to the package directions.
2. Can I use a different type of cheese in the tortellini?
Of course! You can use spinach and ricotta, mushroom, or any other flavor of tortellini you prefer.
3. Can I make this dish vegan?
Yes, simply use vegan tortellini, swap the Parmesan for a vegan cheese alternative, and make sure the marinara sauce is vegan-friendly.
4. Can I add more sauce?
Definitely! You can adjust the amount of marinara sauce to your liking. Add more if you prefer a saucier dish.
5. How do I make sure the veggies are cooked perfectly?
Sauté the veggies until tender, but be careful not to overcook them. You want the zucchini to retain some texture and the tomatoes to burst and become slightly saucy.
6. How can I make this recipe spicier?
Add red pepper flakes to the sauce or sauté a chopped jalapeño along with the onions for an extra kick.
7. What can I serve this with?
This dish pairs wonderfully with a light green salad, garlic bread, or roasted vegetables for a complete meal.
8. Can I use canned corn instead of fresh?
Yes, canned or frozen corn will work as a substitute for fresh corn in this recipe.
9. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
10. Can I make this ahead of time?
Yes, you can prepare the veggies and sauce ahead of time and store them separately. When ready to serve, cook the tortellini, combine everything, and heat through.
Conclusion
Cheese Tortellini with Summer Veggies is the perfect dish to celebrate the flavors of summer. With tender tortellini, sweet corn, juicy tomatoes, and fresh zucchini, all tossed in a light marinara sauce, it’s a fresh and satisfying meal that’s easy to make and full of flavor. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress!
Cheese Tortellini with Summer Veggies: A Fresh and Flavorful Summer Dish
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Cheese Tortellini with Summer Veggies is a vibrant and satisfying dish featuring rich cheese-filled tortellini, sautéed fresh summer vegetables like zucchini, corn, and tomatoes, all tossed in a herby marinara sauce. It’s quick, easy, and the perfect way to enjoy the best of summer’s produce!
Ingredients
20 oz. refrigerated three cheese tortellini
2 tbsp extra virgin olive oil
1 medium yellow onion, chopped (about 1 ½ cups)
2 ears corn, kernels cut from cobs (about 2 cups)
2 cups grape tomatoes
2 medium zucchinis (about 12 oz total), sliced into half moons, about ¼-inch thick
3 garlic cloves, minced (about 1 tbsp)
1 ¼ cups marinara sauce (half of a 24 oz jar)
Salt and freshly ground black pepper, to taste
½ cup finely shredded Parmesan cheese, divided
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, stopping one minute shy of the full cooking time. While the water is heating, start preparing the vegetables.
- In a 12-inch sauté pan or deep skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3 minutes. Add the corn and sauté for an additional 2 minutes. Add the grape tomatoes and cook for 3 more minutes. Add the zucchini and minced garlic, then continue sautéing until the veggies are tender and many of the tomatoes have burst, about 6-8 minutes. While the vegetables cook, check the tortellini. Once ready, drain it, reserving about ¼ cup of pasta water.
- Transfer the drained tortellini and marinara sauce to the sauté pan with the cooked veggies. Toss everything together and cook for an additional 1-2 minutes, until the tortellini is tender and coated with sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season with salt and pepper to taste.
- Stir in ¼ cup of the Parmesan cheese, fresh basil, and parsley. Serve immediately, topped with the remaining ¼ cup of Parmesan cheese.
Notes
Add grilled chicken, shrimp, or Italian sausage for extra protein.
Feel free to add more vegetables like bell peppers, eggplant, or spinach.
For a spicier version, add red pepper flakes to the marinara sauce.
For a gluten-free version, use gluten-free tortellini.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg
