Description
Cheese Tortellini with Summer Veggies is a delightful, vibrant dish that perfectly captures the essence of summer. This easy-to-make recipe combines rich cheese-filled tortellini with fresh seasonal vegetables like zucchini, corn, and tomatoes, all tossed in a herby marinara sauce. In just 30 minutes, you can whip up a colorful meal that’s perfect for family dinners, summer potlucks, or quick lunches. With its flavorful combination and appealing presentation, this vegetarian dish ensures everyone at the table will be satisfied.
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 (divided)
- Fresh basil and parsley for garnish
Instructions
- Boil a large pot of salted water and cook tortellini one minute shy of package instructions.
- In a sauté pan over medium-high heat, add olive oil and sauté onions for about 3 minutes.
- Add corn; sauté an additional 2 minutes before incorporating grape tomatoes for another 3 minutes.
- Stir in zucchini and garlic; cook until tender, about 6 to 8 minutes.
- Drain tortellini, reserving some pasta water. Add tortellini to the veggie mix along with marinara sauce; toss to combine. If needed, add reserved pasta water to adjust consistency.
- Season with salt and pepper, stir in parmesan cheese, basil, and parsley. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg