Description
Cheese Tortellini with Summer Veggies is a vibrant, delicious dish that perfectly captures the essence of summer. This easy recipe combines soft, cheese-stuffed tortellini with an array of fresh seasonal vegetables like zucchini, corn, and tomatoes, all tossed in a light herby marinara sauce. Ideal for busy weeknights or casual gatherings, this meal is not only quick to prepare but also packed with nutrients and flavor. In just 30 minutes, you can enjoy a comforting bowl that delights the senses and celebrates summer’s bounty.
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
- Parmesan cheese and fresh herbs for topping
Instructions
- Boil a large pot of salted water and cook the tortellini according to package instructions (one minute shy of full cook time). Reserve some pasta water before draining.
- In a sauté pan, heat olive oil over medium-high heat. Sauté chopped onion for about 3 minutes until softened. Add corn and cook for another 2 minutes.
- Stir in grape tomatoes and cook until they burst (about 3 minutes). Add zucchini and garlic; sauté until tender (6-8 minutes).
- Combine tortellini with marinara sauce in the pan with veggies. Toss gently over low heat until heated through. Use reserved pasta water to adjust consistency if needed.
- Season to taste with salt and pepper; mix in parmesan cheese and fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg