Cheese Tortellini with Summer Veggies
Cheese Tortellini with Summer Veggies is a vibrant and satisfying dish that celebrates the flavors of summer. This quick and easy recipe features rich cheese tortellini tossed with an array of fresh seasonal vegetables like zucchini, tomatoes, and corn, all enveloped in a luscious herby marinara sauce. Perfect for busy weeknights or casual family dinners, this delightful meal is both nutritious and full of color, making it a hit with kids and adults alike.
- 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 (divided)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Boil the tortellini in salted water until one minute shy of package instructions.
- In a sauté pan, heat olive oil over medium-high heat. Sauté onions for about 3 minutes until soft.
- Stir in corn and cook for an additional 2 minutes. Add tomatoes and cook until they start to burst (about 3 minutes).
- Incorporate zucchini and garlic; sauté until tender (6 to 8 minutes).
- Drain the tortellini, reserving some pasta water. Combine tortellini and marinara with sautéed veggies over medium heat for about 2 minutes.
- Season with salt, pepper, half of the parmesan cheese, basil, and parsley before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg