Description
Cheese Tortellini with Summer Veggies is a vibrant, mouthwatering dish that perfectly captures the essence of summer. This easy-to-make recipe combines rich cheese-filled tortellini with an array of colorful seasonal vegetables, including sweet corn, fresh tomatoes, and tender zucchini, all enveloped in a herby marinara sauce. In just 30 minutes, you can whip up a delightful meal that’s perfect for family dinners, picnics, or quick weeknight meals. This dish not only satisfies your cravings but also showcases the best of summer produce, making it a wholesome choice for everyone at the table.
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
- Boil the Tortellini: In a large pot of lightly salted water, cook the tortellini according to package instructions but stop one minute short. Reserve some pasta water before draining.
- Sauté the Vegetables: In a skillet over medium-high heat, heat olive oil and sauté onion until translucent. Add corn and cook for another two minutes. Stir in tomatoes and cook until they burst; then add zucchini and garlic until tender.
- Combine: Add drained tortellini to the skillet along with marinara sauce. Toss gently and adjust consistency with reserved pasta water if needed.
- Season and Serve: Season with salt and pepper, mix in parmesan cheese and fresh herbs. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg