Cheese Tortellini with Summer Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Cheese Tortellini with Summer Veggies
Description
The recipe begins by cooking cheese tortellini just short of package directions to maintain firmness. Meanwhile, summer vegetables such as chopped yellow onion, corn kernels, grape tomatoes, and sliced zucchini are sautéed in olive oil, allowing the tomatoes to burst and vegetables to become tender. Garlic is added towards the end for a mild pungent note.
After draining the tortellini and reserving some pasta water, the tortellini and marinara sauce are combined with the cooked vegetables in the pan and gently cooked together to meld flavors. If needed, reserved pasta water is used to loosen the sauce for better coating. Fresh herbs like basil and parsley plus shredded Parmesan cheese lend fresh, savory finishing touches.
This dish presents a balance of tender pasta with sweet, juicy vegetables suited for summer meals and is easy to prepare for weeknight dinners or casual lunch settings.
Ingredients
- 20 oz. three cheese tortellini refrigerated
- 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 (12 oz total) zucchini sliced into half moons about 1/4-inch thick
- 3 garlic cloves, minced (1 Tbsp)
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- salt and freshly ground black pepper
- 1/2 cup finely shredded Parmesan Cheese divided
- 1/4 cup chopped basil fresh
- 1/4 cup chopped parsley fresh
Instructions
- Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
- In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
- Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
- Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
- Drain the tortellini while reserving about 1/4 cup of the pasta water.
- Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
- Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
- Serve right away topping individual servings with remaining 1/4 cup parmesan.
User Reviews
Overall Rating
5
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