Cheese Tortellini with Summer Veggies
Indulge in the vibrant flavors of Cheese Tortellini with Summer Veggies, a delightful dish that captures the essence of summer. This easy-to-make recipe combines rich cheese-filled tortellini with an assortment of fresh vegetables, including zucchini, tomatoes, and sweet corn, all enveloped in a herby marinara sauce. Perfect for quick weeknight dinners or summer gatherings, this colorful meal is not only satisfying but also family-friendly, making it a favorite among both kids and adults. Enjoy a burst of seasonal flavors with every bite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Sautéing
- 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 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. Cook the tortellini one minute shy of package instructions.
- In a sauté pan, heat olive oil over medium-high heat. Sauté onion for 3 minutes, then add corn and cook for another 2 minutes.
- Add tomatoes and sauté for an additional 3 minutes. Finally, incorporate zucchini and garlic; cook until tender (6-8 minutes).
- Drain the tortellini, reserving about 1/4 cup pasta water.
- Combine tortellini and marinara sauce with veggies in the pan; cook on low heat until heated through. Add reserved pasta water if needed.
- Season with salt and pepper; toss in parmesan cheese along with basil and parsley before serving.
Nutrition
- Serving Size: 1 bowl (about 330g)
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 20mg