Servings
Font
Back
Cheese Tortellini with Summer Veggies
5 from 15 votes

Cheese Tortellini with Summer Veggies

Cheese Tortellini with Summer Veggies combines three-cheese tortellini with sautéed summer vegetables like onions, corn, tomatoes, and zucchini. The vegetables are cooked until tender with garlic and tossed with tortellini and marinara sauce to create a colorful, hearty pasta dish enhanced by fresh basil, parsley, and Parmesan cheese for added flavor and aroma. This dish highlights seasonal produce alongside soft pasta for an easy yet satisfying meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
  3. Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
  4. 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).
  5. Drain the tortellini while reserving about 1/4 cup of the pasta water.
  6. 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.
  7. Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
  8. Serve right away topping individual servings with remaining 1/4 cup parmesan.