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
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
- 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