Cheese Tortellini with Summer Veggies
Cheese Tortellini with Summer Veggies is a vibrant, flavorful dish that’s perfect for warm days. This easy recipe features rich cheese tortellini combined with a medley of fresh summer vegetables, such as zucchini, corn, and tomatoes. Tossed in a herby marinara sauce and topped with fresh herbs, this dish is not only visually appealing but also versatile enough for lunch or dinner gatherings. With its quick preparation time and wholesome ingredients, it’s sure to become a seasonal favorite that delights everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing/Boling
- Cuisine: Italian
Ingredients
Scale
- 20 oz refrigerated three cheese tortellini
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 ears corn, kernels removed
- 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 parmesan cheese, divided
- Fresh basil and parsley for garnish
Instructions
- Boil water in a large pot and cook tortellini according to package instructions until just shy of al dente.
- In a deep skillet, heat olive oil over medium-high heat. Sauté onion until softened.
- Add corn and cook for a couple of minutes before adding tomatoes. Stir in zucchini and garlic; cook until vegetables are tender.
- Drain tortellini (reserving some pasta water) and mix into the skillet with marinara sauce. Toss gently over low heat until warmed through.
- Season with salt and pepper; stir in half of the parmesan cheese along with fresh herbs before serving topped with remaining cheese.
Nutrition
- Serving Size: 1.5 cups (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 30mg