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.
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 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
Instructions
- Boil a large pot of salted water and cook the cheese tortellini until one minute shy of package instructions.
- In a sauté pan, heat olive oil over medium-high heat. Sauté chopped onion until translucent.
- Add corn kernels and cook until tender. Then incorporate grape tomatoes followed by zucchini and garlic until all veggies are soft.
- Drain the tortellini (reserving some pasta water) and mix them into the vegetable mixture along with marinara sauce.
- Toss to combine on medium heat. If needed, add reserved pasta water to adjust sauce consistency.
- 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