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This bright cheese tortellini with summer veggies always feels like bringing the farmers market straight to the dinner table. It is loaded with peak season produce and comes together quickly in a single skillet with the happiest herby flavors. My whole crew raves every time I make it especially because it is delicious warm or at room temp.
The first time I made this my youngest declared it tasted like summer on a spoon and now it is a constant request once sweet corn and good tomatoes appear.
Ingredients
- Refrigerated three cheese tortellini: gives this dish a creamy cheesy bite and cooks up fast. Look for a brand with a short ingredient list for best flavor.
- Extra virgin olive oil: adds richness and helps the vegetables caramelize. Use a good quality oil for the best finish.
- Yellow onion: brings savory depth and just a hint of sweetness as it softens. Choose one without green shoots for best freshness.
- Fresh corn kernels: lend pops of sweetness and crunch. Go for ears with plump firm kernels.
- Grape tomatoes: add juicy tang and cook down beautifully. Use ones that are glossy and firm to the touch.
- Zucchini: gives a gentle earthy flavor and soaks up the herby sauce. Look for zucchini that feels heavy for its size and has glossy skin.
- Garlic: infuses everything with gentle heat and aromatics. Choose cloves that are firm and not sprouting.
- Marinara sauce: ties everything together with herby tomato comfort. Use a jarred sauce you love since it is the base for the veggies.
- Salt and freshly ground black pepper: lift all the other flavors in the skillet.
- Finely shredded parmesan cheese: brings a nutty salty finish to each bite. Grate it yourself for fluffier texture if you can.
- Fresh basil: brings a summer burst of anise and greens. Choose leaves with no dark spots.
- Fresh parsley: adds brightness and keeps the flavors fresh. Flat-leaf works best for chopping.
Step-by-Step Instructions
- Prep the Tortellini:
- Bring a large pot of lightly salted water to a boil. Cook the tortellini for one minute less than the package directions say. This keeps them perfectly tender once tossed with sauce and veggies.
- Sauté the Onion and Corn:
- Heat olive oil in a wide skillet over medium-high heat. Add the chopped onion and cook for three minutes until just starting to soften. Then stir in the corn kernels and keep cooking for two minutes until the onion is translucent and the corn is vivid yellow.
- Soften Tomatoes Add Zucchini and Garlic:
- Pour in the grape tomatoes and cook for three minutes stirring now and then until they start to burst. Scatter in the sliced zucchini and minced garlic. Sauté everything together for about six to eight minutes or until the tomatoes break down and the zucchini is tender. Around this time add the tortellini to the boiling water so both components finish together.
- Combine Pasta and Sauce:
- Reserve a quarter cup of pasta water before draining the tortellini. Add the cooked tortellini and marinara sauce to the skillet of veggies. Toss everything gently over heat for one to two minutes until the pasta is heated through and coated in sauce. If the mixture seems too thick drizzle in a little reserved pasta water.
- Finish and Serve:
- Season with salt and black pepper to taste. Off the heat stir in half of the parmesan along with the basil and parsley for fresh herbal brightness. Serve right away in bowls sprinkled with the rest of the parmesan.
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One of my personal favorite moments is folding in those sweet fresh corn kernels. They pop against the cheese tortellini with every bite and always remind me of lazy July evenings when my kitchen smells like basil and sunshine.
Storing for Later
Let leftovers cool completely before storing in an airtight container. This pasta will keep well in the fridge for up to three days. Reheat with a splash of water in the microwave or on the stove so the tortellini stay tender and the sauce stays silky. Avoid freezing cheese tortellini as the filling texture may change.
Flexing the Ingredients
No fresh corn on hand Use frozen or canned and drain well before adding. Any small tomatoes can substitute for grape ones. Try baby spinach or summer squash in place of zucchini. For a bit of heat toss in a pinch of crushed red pepper with the garlic. Smoked mozzarella or asiago is lovely instead of parmesan.
How to Serve It
Pile this onto dinner plates as a main dish with crusty bread on the side. I also love serving party style at room temperature in a big bowl for backyard meals. You could add grilled shrimp or shredded rotisserie chicken to make it more filling.
A Dash of Italian Inspiration
Pasta primavera is all about fresh vegetables tossed with pasta which is similar to this vibrant tortellini version. Switching to tortellini instead of plain noodles adds more richness and makes it substantial enough for a summer main course. The biggest tradition of all is using whatever vegetables are at their flavorful best.
Recipe FAQs
- → Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini work well; just follow the cooking time indicated on the package, adjusting as needed.
- → What can I substitute for zucchini?
Try yellow squash, bell peppers, or asparagus tips for a similar fresh, tender texture and mild flavor.
- → How do I prevent the vegetables from becoming mushy?
Sauté vegetables over medium-high heat and avoid overcooking. Add zucchini last to keep it slightly crisp.
- → Is it possible to make this dish ahead?
For best texture, prepare veggies and tortellini separately and combine with sauce just before serving.
- → Can I add protein like chicken or sausage?
Absolutely—grilled chicken or browned Italian sausage complement the flavors and make the meal heartier.
- → What type of marinara sauce works best?
Choose a simple, herby marinara with bright tomato flavor, or use a homemade sauce for an extra-fresh taste.