An easy and delightful meal awaits with this Cheese Tortellini with Summer Veggies recipe! This dish combines rich cheese tortellini with fresh, sautéed summer vegetables like zucchini, tomatoes, and corn, all coated in a herby marinara sauce. It’s perfect for a family dinner or a casual summer gathering, bringing vibrant flavors and colors to your table.
Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- How to Make Cheese Tortellini with Summer Veggies
- Step 1: Bring Water to Boil
- Step 2: Sauté the Vegetables
- Step 3: Combine Pasta and Sauce
- Step 4: Season and Serve
- How to Serve Cheese Tortellini with Summer Veggies
- Serve with Fresh Herbs
- Pair with a Salad
- Enjoy with Crusty Bread
- Add Protein
- How to Perfect Cheese Tortellini with Summer Veggies
- Best Side Dishes for Cheese Tortellini with Summer Veggies
- Common Mistakes to Avoid
- Storage & Reheating Instructions
- Refrigerator Storage
- Freezing Cheese Tortellini with Summer Veggies
- Reheating Cheese Tortellini with Summer Veggies
- Frequently Asked Questions
- Can I use frozen cheese tortellini?
- What other vegetables can I add?
- How do I make this recipe gluten-free?
- Can I prepare this dish ahead of time?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can have this delicious dish on your table in no time.
- Fresh Ingredients: Featuring seasonal veggies, this dish is not only tasty but also packed with nutrients.
- Versatile Meal: Perfect as a main course or a side dish, it pairs well with garlic bread or a light salad.
- Family-Friendly: Kids love the cheese tortellini, making it an easy choice for busy weeknights.
- Flavorful Sauce: The herby marinara sauce adds depth to the dish while keeping it light and summery.
Tools and Preparation
To prepare this delightful dish, you’ll need some essential kitchen tools. These will help ensure that your cooking process goes smoothly.
Essential Tools and Equipment
- Large pot
- 12-inch sauté pan or deep skillet
- Cutting board
- Knife
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Necessary for boiling the tortellini to perfection without overcrowding.
- 12-inch sauté pan: Ideal for cooking the veggies evenly and allowing flavors to blend nicely.
- Cutting board and knife: Essential for safely chopping vegetables while ensuring even cuts.
Ingredients
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
How to Make Cheese Tortellini with Summer Veggies
Step 1: Bring Water to Boil
Bring a large pot of lightly salted water to a boil. When the water is boiling, add the cheese tortellini. Cook the tortellini one minute shy of the package directions. While waiting for the water to boil, it’s a good time to prep and cook the vegetables.
Step 2: Sauté the Vegetables
In a 12-inch sauté pan or deep skillet, heat the extra virgin olive oil over medium-high heat.
- Add the chopped onion and sauté for about three minutes.
- Next, add the corn and continue to sauté for an additional two minutes.
- Add the grape tomatoes and sauté for another three minutes.
- Finally, add the sliced zucchini and minced garlic; sauté until all veggies are tender and many tomatoes have burst—this should take about six to eight more minutes.
Step 3: Combine Pasta and Sauce
While your veggies are cooking, remember to add the tortellini to your boiling pot of water so they finish cooking around the same time.
- Drain the cooked tortellini while reserving about 1/4 cup of pasta water.
- Transfer cooked tortellini along with marinara sauce into your pan with veggies.
- Toss everything together until heated through; cook for about one to two minutes. If needed, add a splash of reserved pasta water to thin out sauce consistency.
Step 4: Season and Serve
Season your dish with salt and freshly ground black pepper according to taste.
- Toss in half of the finely shredded parmesan cheese along with chopped basil and parsley.
- Serve immediately! Top each individual serving with remaining parmesan cheese.
Enjoy this vibrant dish that beautifully showcases summer’s bounty!
How to Serve Cheese Tortellini with Summer Veggies
This dish brings together the rich flavors of cheese tortellini and seasonal vegetables, making it a delightful meal. Here are some serving suggestions to enhance your dining experience.
Serve with Fresh Herbs
- Basil and Parsley: Sprinkle fresh basil and parsley on top for an aromatic finish.
- Chopped Chives: Add chopped chives for a mild onion flavor that complements the dish.
Pair with a Salad
- Caprese Salad: A simple salad of tomatoes, mozzarella, and basil pairs well with the tortellini.
- Arugula Salad: Toss arugula with lemon vinaigrette for a peppery side that balances the richness.
Enjoy with Crusty Bread
- Garlic Bread: Serve warm garlic bread to soak up the delicious marinara sauce.
- Focaccia: Soft focaccia adds a comforting touch to your meal.
Add Protein
- Grilled Chicken: For those wanting extra protein, grilled chicken breast can be served alongside or mixed in.
- Chickpeas: For a vegetarian option, toss in some roasted chickpeas for added texture.
How to Perfect Cheese Tortellini with Summer Veggies
To make this dish truly shine, consider these helpful tips.
- Choose Fresh Vegetables: Select vibrant zucchini and ripe tomatoes for maximum flavor.
- Cook Tortellini Al Dente: Follow package instructions but aim for al dente to maintain texture.
- Reserve Pasta Water: Keep some pasta water to adjust the sauce’s consistency if needed.
- Experiment with Herbs: Try adding oregano or thyme along with basil for more depth of flavor.
- Serve Immediately: This dish is best enjoyed fresh; serve right after cooking for optimal taste.
- Top Generously with Cheese: Don’t skimp on the parmesan; it adds creaminess and enhances overall flavor.
Best Side Dishes for Cheese Tortellini with Summer Veggies
Complement your cheese tortellini meal with these delightful side dishes. Each one enhances the overall dining experience.
- Garlic Parmesan Roasted Asparagus: Tender asparagus roasted until golden, drizzled with garlic and parmesan.
- Grilled Vegetable Platter: A colorful assortment of grilled bell peppers, eggplant, and zucchini adds a smoky flavor.
- Mediterranean Quinoa Salad: A refreshing mix of quinoa, cucumbers, tomatoes, and feta offers a healthy balance.
- Bruschetta: Toasted bread topped with diced tomatoes and basil makes a perfect appetizer or side.
- Lemon Orzo Salad: Light orzo tossed in lemon juice and herbs is bright and refreshing alongside rich tortellini.
- Stuffed Peppers: Colorful bell peppers filled with rice, beans, and spices add heartiness to your meal.
Common Mistakes to Avoid
When making Cheese Tortellini with Summer Veggies, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.
- Skipping the salt in boiling water: Not salting your pasta water can lead to bland tortellini. Always add a generous amount of salt to enhance flavor.
- Overcooking the vegetables: Overcooked veggies can lose their texture and nutrients. Cook them just until tender for a vibrant dish.
- Not reserving pasta water: Forgetting to save some pasta water can make your sauce too thick. Always reserve a little to adjust the sauce’s consistency.
- Rushing through prep time: Trying to multitask can lead to mistakes. Take your time during prep, so everything is ready when you need it.
- Not tasting as you go: Failing to taste your dish while cooking might result in unbalanced flavors. Adjust seasoning along the way for the best outcome.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Cheese Tortellini with Summer Veggies
- Place cooled leftovers in freezer-safe containers or bags.
- Freeze for up to 3 months for optimal freshness.
Reheating Cheese Tortellini with Summer Veggies
- Oven: Preheat oven to 350°F (175°C). Place in a baking dish, cover with foil, and heat for about 20 minutes.
- Microwave: Use a microwave-safe container, cover loosely, and heat in 1-minute intervals until heated through.
- Stovetop: In a skillet over medium heat, add a splash of water or broth and stir until warmed.
Frequently Asked Questions
If you have questions about making Cheese Tortellini with Summer Veggies, you’re not alone! Here are some common queries.
Can I use frozen cheese tortellini?
Yes! Frozen tortellini works perfectly; just follow package instructions for cooking time.
What other vegetables can I add?
Feel free to mix in bell peppers, spinach, or asparagus based on your preference!
How do I make this recipe gluten-free?
Use gluten-free cheese tortellini and ensure all sauces and ingredients are gluten-free.
Can I prepare this dish ahead of time?
Absolutely! You can prep the vegetables and cook them ahead, then store them separately with cooked tortellini until serving.
Final Thoughts
Cheese Tortellini with Summer Veggies is not only delicious but also versatile. This recipe allows you to enjoy fresh summer produce while being quick and easy enough for busy weeknights. Feel free to customize it with your favorite veggies or herbs for even more flavor!
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Cheese Tortellini with Summer Veggies
- Total Time: 30 minutes
- Yield: Serves 4
Description
Indulge in the vibrant flavors of Cheese Tortellini with Summer Veggies, a quick and delightful dish perfect for any occasion. This recipe features creamy cheese-filled tortellini tossed with fresh summer vegetables like zucchini, tomatoes, and corn, all enveloped in a herby marinara sauce. Ready in just 30 minutes, it’s an excellent choice for busy weeknights or casual summer gatherings. Serve it alongside garlic bread or a light salad for a complete meal that everyone will love.
Ingredients
- 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
- Fresh basil and parsley for garnish
Instructions
- Bring a large pot of salted water to boil and cook tortellini one minute less than package directions.
- In a sauté pan, heat olive oil over medium-high heat. Sauté onion for three minutes, then add corn and cook for two minutes.
- Stir in tomatoes and sauté for three minutes before adding zucchini and garlic; cook until veggies are tender.
- Drain tortellini (reserve some pasta water), combine with the cooked veggies and marinara sauce in the pan, tossing to heat through. Add reserved pasta water if needed.
- Season with salt and pepper, stir in half of the parmesan cheese, and serve topped with remaining cheese and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg
