If you’re searching for a comforting and vibrant meal that bursts with fresh summer flavors, this Cheese Tortellini with Summer Veggies Recipe is exactly what you need. It beautifully combines tender three cheese tortellini with the season’s best produce like sweet corn, juicy grape tomatoes, and fresh zucchini, all tossed in a flavorful marinara sauce. This dish is not only a feast for your taste buds but also a colorful centerpiece that brings warmth and delight to any table.
Ingredients You’ll Need
This Cheese Tortellini with Summer Veggies Recipe shines because of its simple but essential ingredients. Each one plays a crucial role—whether it’s the rich creaminess of the tortellini, the fresh crunch of summer veggies, or the fragrant herbs that tie everything together.
- 20 oz. refrigerated three cheese tortellini: The star of the dish, providing a creamy, cheesy base that’s quick and easy to cook.
- 2 Tbsp extra virgin olive oil: Adds richness and helps sauté the veggies gently to enhance their natural flavors.
- 1 medium yellow onion, chopped (1 1/2 cups): Brings sweetness and depth, giving the sauce a wonderful savory backbone.
- 2 ears corn, kernels cut from cobs (about 2 cups): Offers a burst of natural sweetness and a satisfying crunch.
- 2 cups (12 oz) grape tomatoes: These add juicy, tangy pops of color and freshness.
- 2 medium zucchini, sliced into half moons about 1/4-inch thick: Brings a tender texture and mild flavor that complements the cheese perfectly.
- 3 garlic cloves, minced (1 Tbsp): Infuses the dish with an aromatic, savory lift.
- 1 1/4 cups marinara sauce: Provides a rich, tomatoey base that ties all the ingredients together.
- Salt and freshly ground black pepper: Essential seasonings to balance and enhance each bite.
- 1/2 cup finely shredded parmesan cheese, divided: Adds a sharp, salty punch that elevates every forkful.
- 1/4 cup chopped fresh basil: Contributes a sweet, peppery freshness that brightens the dish.
- 1/4 cup chopped fresh parsley: Adds a vibrant herbaceous note and lovely color contrast.
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. Cook your three cheese tortellini until it’s almost done—this usually takes just a few minutes since it’s refrigerated and tender. While the pasta is cooking, you can get a head start on prepping the vegetables, which keeps things moving quickly in the kitchen.
Step 2: Cook the Vegetables
In a large sauté pan, heat the extra virgin olive oil over medium heat. Toss in the chopped onion first and let it soften until translucent and fragrant. Then add the corn kernels, grape tomatoes, zucchini slices, and minced garlic. Sauté everything together until the veggies are tender but still vibrant, letting their natural sweetness mingle with the garlic’s aromatic punch.
Step 3: Combine Tortellini and Veggies
Once your tortellini is just shy of fully cooked, drain it but save a bit of the pasta water. Adding some of this starchy water later can help the sauce cling beautifully to the tortellini. Add the tortellini and marinara sauce directly to the sautéed veggies in the pan. Give it a few tosses over gentle heat to marry the flavors perfectly, adding reserved pasta water little by little if the mixture feels too thick.
Step 4: Season and Finish
Now it’s time to season your dish with salt and freshly ground black pepper to taste. Sprinkle in half of the finely shredded parmesan, chopped basil, and parsley—folding them in to infuse the whole dish with flavor and freshness. Serve your Cheese Tortellini with Summer Veggies Recipe topped with the remaining parmesan for that irresistible cheesy finish.
How to Serve Cheese Tortellini with Summer Veggies Recipe
Garnishes
Fresh herbs are key here. A few extra basil leaves and a light dusting of parmesan can turn this dish from simple to stunning. For a touch of heat, a sprinkle of red pepper flakes works wonders and pairs beautifully with the sweet veggies.
Side Dishes
This meal is hearty on its own, but if you want to round it out, consider serving it alongside a crisp green salad dressed in lemon vinaigrette or some warm garlic bread to soak up every bit of the luscious sauce.
Creative Ways to Present
Try serving the Cheese Tortellini with Summer Veggies Recipe in individual shallow bowls to show off the colorful veggies. A drizzle of good quality olive oil and a pinch of freshly cracked pepper right before serving adds a lovely glossy finish and extra aroma that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors meld even more when rested, making your next meal just as delightful as the first.
Freezing
If you want to freeze the dish, keep in mind that the texture of the cooked veggies might soften further when thawed. It freezes best without cheese garnishes, so save the parmesan topping for fresh when you serve it again later.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or broth to revive the sauce’s creaminess. Alternatively, microwave on medium power, stirring occasionally to warm evenly without overcooking the tortellini.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works just as well; just adjust the cooking time according to package instructions, typically adding a minute or two to boil thoroughly.
What other vegetables can I add to this recipe?
You can easily swap or add veggies like bell peppers, spinach, or mushrooms to suit your taste and what’s fresh in your kitchen. Just keep cooking times in mind to ensure everything is tender and perfectly cooked.
Is marinara sauce necessary, or can I use something else?
Marinara gives the dish that classic tomato base, but you can experiment with pesto or a light cream sauce for a different twist on the Cheese Tortellini with Summer Veggies Recipe.
How can I make this dish vegan?
Substitute the cheese tortellini with a vegan pasta alternative and use a plant-based parmesan substitute or nutritional yeast. Also, be sure your marinara sauce doesn’t contain any cheese or animal products.
Can this recipe be made gluten-free?
Yes! Replace the tortellini with a gluten-free variety—many options are available in stores—and just double-check that the marinara sauce is gluten-free as well.
Final Thoughts
There’s something so deeply satisfying about a bowl of Cheese Tortellini with Summer Veggies Recipe on a sunny afternoon or a relaxed weeknight. The bright veggies, creamy cheese, and comforting pasta come together in a way that feels both indulgent and wholesome. I promise once you try it, this recipe will become a go-to favorite for celebrating summer’s bounty with minimal fuss and maximum flavor.
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Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and comforting Cheese Tortellini with Summer Veggies recipe featuring tender three cheese tortellini, sweet corn, juicy grape tomatoes, and fresh zucchini, all sautéed with garlic, onion, and an aromatic blend of basil and parsley, then tossed with marinara sauce and parmesan cheese for a perfect weeknight meal.
Ingredients
Pasta
- 20 oz. refrigerated three cheese tortellini
Vegetables & 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 & Seasonings
- 1 1/4 cups marinara sauce
- Salt and freshly ground black pepper, to taste
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated three cheese tortellini and cook until they are almost done, about 2-3 minutes less than package instructions. While the water is heating, prepare the vegetables.
- Cook the Vegetables: Heat the extra virgin olive oil in a sauté pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Then add the corn kernels, grape tomatoes, zucchini slices, and minced garlic. Sauté together until the vegetables are tender and fragrant, about 5-7 minutes.
- Combine: Drain the tortellini, reserving some of the pasta cooking water. Add the drained tortellini and marinara sauce to the sautéed vegetables. Stir well to combine and cook briefly for 2-3 minutes, adding a splash of reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Season and Serve: Season the pasta and vegetable mixture with salt, freshly ground black pepper, half of the parmesan cheese, chopped basil, and chopped parsley. Toss gently to combine everything. Serve the dish hot, topped with the remaining parmesan cheese for extra flavor and garnish.
Notes
- Reserve some pasta water to help adjust the sauce consistency if it becomes too thick.
- Use fresh corn for the best sweetness, or substitute with frozen corn if out of season.
- Fresh herbs add brightness, but dried basil and parsley can be used in a pinch.
- To make this dish vegetarian-friendly but lower in fat, reduce the amount of olive oil and parmesan cheese.
- If you prefer a spicier version, add red pepper flakes while sautéing the vegetables.
