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
Scale
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.
