Description
Cheese Tortellini with Summer Veggies is a delightful and vibrant dish, perfect for warm days when you crave something light yet satisfying. This recipe combines rich cheese tortellini with fresh seasonal vegetables like zucchini, juicy tomatoes, and sweet corn, creating a colorful medley that’s bursting with flavor. With minimal prep time and simple cooking steps, this dish is versatile enough to serve as a main course or side at family dinners or summer gatherings. Enjoy the comforting flavors of Italian cuisine while celebrating the essence of summer!
Ingredients
Scale
- 20 oz refrigerated three cheese tortellini
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 ears corn, kernels cut from cobs
- 2 cups grape tomatoes
- 2 medium zucchini, sliced
- 3 garlic cloves, minced
- 1 1/4 cups marinara sauce
- Salt and pepper to taste
- 1/2 cup finely shredded parmesan cheese
- Fresh basil and parsley for garnish
Instructions
- Boil the tortellini in salted water according to package directions but cook one minute less than suggested. Reserve 1/4 cup pasta water before draining.
- In a large sauté pan over medium-high heat, heat olive oil. Sauté chopped onion for about 3 minutes until soft, then add corn and cook for another 2 minutes.
- Stir in grape tomatoes and sauté for about 3 minutes until starting to soften. Add zucchini and minced garlic, cooking until tender (6-8 minutes).
- Combine drained tortellini with the vegetable mixture, adding marinara sauce. Toss everything over low heat for 1-2 minutes until warmed through; add reserved pasta water if needed.
- Season with salt and pepper and toss in parmesan cheese along with chopped herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg