Cheese Tortellini with Summer Veggies

Cheese Tortellini with Summer Veggies is a delightful and refreshing dish perfect for warm weather. This easy tortellini recipe brings together rich cheese tortellini, fresh summer vegetables, and a herby marinara sauce. Whether you’re planning a quick family dinner or a gathering with friends, this meal is sure to impress. Its vibrant colors and flavors make it not only delicious but also visually appealing, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Quick Preparation: This dish comes together in just 30 minutes, making it perfect for busy weeknights.
• Fresh Ingredients: Using seasonal veggies like zucchini and corn enhances the flavor and adds nutrients.
• Versatile Serving Options: Serve it as a main course or as a side to grilled meats; it fits any meal plan.
• Crowd-Pleasing Flavor: The combination of cheese tortellini and marinara sauce creates a comforting taste that everyone loves.
• Healthy and Nutritious: Packed with veggies, this dish is both satisfying and good for you.

Tools and Preparation

To make Cheese Tortellini with Summer Veggies, you’ll need some essential kitchen tools. Having the right equipment can make cooking easier and more enjoyable.

Essential Tools and Equipment

• Large pot
• 12-inch sauté pan or deep skillet
• Cutting board
• Sharp knife
• Measuring cups and spoons

Importance of Each Tool

• Large pot: Essential for boiling the tortellini; it ensures even cooking.
• Sauté pan or deep skillet: Perfect for cooking the vegetables evenly while allowing enough space to toss everything together.
• Cutting board: Provides a safe surface to chop ingredients efficiently.
• Sharp knife: A sharp knife makes prep work quicker and safer.

Ingredients

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, it’s all coated in an herby marinara sauce. Quite easily a perfect summer dish!

Ingredients:
– 20 oz. refrigerated three cheese tortellini
– 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 fresh basil
– 1/4 cup chopped fresh parsley

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Cheese Tortellini with Summer Veggies

Step 1: Boil the Tortellini

Bring a large pot of lightly salted water to a boil. Add the tortellini when the water is boiling and cook according to package directions until they are one minute shy of being done.

Step 2: Sauté the Onion

In a 12-inch sauté pan or deep skillet, heat the olive oil over medium-high heat.
* Add the chopped onion and sauté for about 3 minutes until it becomes translucent.

Step 3: Add Corn

Next, add the corn kernels to the pan.
* Sauté for an additional 2 minutes until slightly tender.

Step 4: Incorporate Tomatoes

Add the grape tomatoes to the mixture.
* Sauté for about 3 minutes until they start to soften.

Step 5: Cook Zucchini and Garlic

Stir in the sliced zucchini and minced garlic.
* Cook until all vegetables are tender and many tomatoes have burst—this should take about 6 to 8 minutes.

Step 6: Drain Tortellini

Once cooked, drain the tortellini while reserving about 1/4 cup of pasta water.

Step 7: Combine Everything

Transfer drained tortellini into the sauté pan along with marinara sauce.
* Toss everything together on medium heat for about 1 to 2 minutes until well combined. If needed, add reserved pasta water to thin out the sauce.

Step 8: Season and Serve

Season with salt and freshly ground black pepper to taste. Stir in half of the parmesan cheese along with chopped basil and parsley.
* Serve immediately topped with remaining parmesan cheese for an extra flavor boost.

How to Serve Cheese Tortellini with Summer Veggies

Serving Cheese Tortellini with Summer Veggies can elevate your dining experience by adding fresh flavors and vibrant colors to the plate. Here are some delightful ways to enjoy this dish:

With Fresh Herbs

• Basil and Parsley Garnish: Top your tortellini with freshly chopped basil and parsley for a burst of flavor.
• Herb-Infused Olive Oil: Drizzle herb-infused olive oil over the dish before serving for added richness.

Pair with Protein

• Grilled Chicken: Serve alongside grilled chicken breast for a heartier meal.
• Shrimp: Add sautéed shrimp on top for a seafood twist.

In a Salad

• Tortellini Salad: Mix leftovers into a refreshing salad by adding mixed greens, cucumbers, and a light vinaigrette.
• Caprese Style: Combine with mozzarella balls and fresh tomatoes for a Caprese-inspired dish.

As Leftovers

• Reheat with Broth: If you have leftovers, reheat them in vegetable broth for an easy soup option.
• Casserole Style: Bake your tortellini in the oven topped with cheese for a delicious casserole.

How to Perfect Cheese Tortellini with Summer Veggies

Perfecting Cheese Tortellini with Summer Veggies is all about technique and using fresh ingredients. Follow these tips to elevate your dish:

• Use Fresh Produce: Always opt for fresh summer vegetables like zucchini and tomatoes to enhance flavor.
• Don’t Overcook the Pasta: Cook tortellini just shy of the package time to maintain their texture when combined with veggies.
• Reserve Pasta Water: Save some pasta water; it helps create a silky sauce when mixing everything together.
• Season Generously: Taste as you go, adjusting salt and pepper to balance flavors perfectly.
• Experiment with Sauces: While marinara is great, try different sauces like pesto or alfredo for variety.

Best Side Dishes for Cheese Tortellini with Summer Veggies

Pairing side dishes can complement the flavors of Cheese Tortellini with Summer Veggies beautifully. Consider these options:

1. Garlic Bread: A classic choice that adds crunch and flavor; perfect for dipping into sauce.
2. Mixed Green Salad: A light salad dressed in lemon vinaigrette provides freshness to balance the meal.
3. Roasted Asparagus: Seasoned asparagus spears offer a delightful crunch and nutty flavor.
4. Caprese Skewers: Simple skewers of mozzarella, cherry tomatoes, and basil make an appealing starter.
5. Grilled Corn on the Cob: Sweet corn pairs well with summer veggies; brush with butter and herbs before grilling.
6. Zucchini Fritters: Crispy fritters made from zucchini can add texture and flavor diversity to your meal.

Common Mistakes to Avoid

Cooking Cheese Tortellini with Summer Veggies can be simple, but avoiding common mistakes can elevate your dish.

• Overcooking the Tortellini: Cooking tortellini too long makes them mushy. Follow package directions and cook them just until al dente.
• Ignoring Seasoning: Skipping seasoning can leave your dish bland. Always taste as you go and adjust salt and pepper to enhance flavor.
• Using Low-Quality Ingredients: Poor quality vegetables or sauce can affect taste. Opt for fresh, seasonal produce and a good marinara sauce for the best results.
• Not Prepping Ahead: Failing to prep your ingredients beforehand can lead to chaos in the kitchen. Chop vegetables and have all ingredients ready before cooking starts.
• Skipping Fresh Herbs: Fresh herbs add vibrant flavor. Don’t omit basil or parsley; they brighten up the dish significantly.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They last for up to 3 days in the refrigerator.
• Make sure to cool the pasta completely before sealing to avoid condensation.

Freezing Cheese Tortellini with Summer Veggies

• You can freeze the dish for up to 2 months.
• Use freezer-safe containers or zip-top bags for storage.
• Label containers with the date so you can keep track of freshness.

Reheating Cheese Tortellini with Summer Veggies

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat for about 20 minutes.
• Microwave: Use a microwave-safe bowl. Heat on medium power for 1–2 minutes, stirring halfway through for even warming.
• Stovetop: In a skillet over medium heat, add a splash of water or oil. Stir frequently until heated through, about 5–7 minutes.

Frequently Asked Questions

Here are some common questions about making Cheese Tortellini with Summer Veggies.

How do I make Cheese Tortellini with Summer Veggies gluten-free?

You can use gluten-free tortellini available at many grocery stores. The rest of the ingredients are naturally gluten-free.

Can I add more vegetables to this recipe?

Yes! Feel free to include bell peppers, spinach, or any seasonal veggies you enjoy. This recipe is very versatile!

What protein can I add to Cheese Tortellini with Summer Veggies?

For added protein, consider grilled chicken or shrimp. You can also toss in some cannellini beans for a vegetarian option.

How should I store leftover Cheese Tortellini with Summer Veggies?

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze them for later use.

Final Thoughts

Cheese Tortellini with Summer Veggies is not just a delightful summer dish; it’s also incredibly versatile. With fresh ingredients and simple preparation, it’s perfect for busy weeknights or leisurely weekends. Feel free to customize it by adding your favorite veggies or proteins! Give it a try and enjoy a burst of summer flavors on your plate!

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Cheese Tortellini with Summer Veggies

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves approximately 4

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Description

Cheese Tortellini with Summer Veggies is a vibrant and refreshing dish that’s perfect for warm weather dining. This easy-to-make recipe combines rich cheese tortellini with an array of seasonal vegetables, including zucchini, corn, and tomatoes, all enveloped in a fragrant herby marinara sauce. Not only is it visually appealing with its bright colors, but it also delivers comforting flavors that will satisfy the whole family. In just 30 minutes, you can whip up this delightful meal that’s great for weeknight dinners or summer gatherings with friends.

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Ingredients

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• 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 into half moons
• 3 garlic cloves, minced
• 1 cup marinara sauce
• Salt and freshly ground black pepper to taste
• ½ cup finely shredded parmesan cheese
• Fresh basil and parsley for garnish

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Instructions

1. Boil a large pot of salted water and cook the cheese tortellini until one minute shy of package instructions.
2. In a sauté pan, heat olive oil over medium-high heat. Sauté chopped onion until translucent.
3. Add corn kernels and cook until tender. Then incorporate grape tomatoes followed by zucchini and garlic until all veggies are soft.
4. Drain the tortellini (reserving some pasta water) and mix them into the vegetable mixture along with marinara sauce.
5. Toss to combine on medium heat. If needed, add reserved pasta water to adjust sauce consistency.
6. Season with salt and pepper, stir in half of the parmesan cheese along with fresh herbs, and serve hot topped with remaining parmesan.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 520mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 15mg