Cheese Tortellini Summer Veggies (Print)
Tortellini with zucchini, tomatoes, and corn in a marinara sauce—fresh, colorful, and quick for summer.
# What You'll Need:
→ Main Ingredients
01 -
20 oz refrigerated three cheese tortellini
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2 Tbsp extra virgin olive oil
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1 medium yellow onion, chopped (1 1/2 cups)
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2 ears corn, kernels cut from cobs (about 2 cups)
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2 cups (12 oz) grape tomatoes
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2 medium (12 oz total) zucchini, sliced into half moons about 1/4-inch thick
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3 garlic cloves, minced (1 Tbsp)
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1 1/4 cups marinara sauce (half of a 24 oz jar)
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Salt and freshly ground black pepper
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1/2 cup finely shredded parmesan cheese, divided
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1/4 cup chopped fresh basil
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1/4 cup chopped fresh parsley
# How to Make It:
01 -
Bring a large pot of lightly salted water to a boil. Cook tortellini a minute shy of cook time indicated on the package. While water is coming up to a boil, begin preparing vegetables.
02 -
In a 12-inch saute pan or deep skillet, heat olive oil over medium-high heat. Add onion and saute for 3 minutes. Add corn and saute for 2 minutes more.
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Add tomatoes and saute for 3 minutes. Add zucchini and garlic, continue to saute until vegetables are tender and many of the tomatoes have burst, about 6 to 8 minutes.
04 -
Drain the tortellini, reserving about 1/4 cup of pasta water. Transfer tortellini and marinara sauce to the pan with the vegetables. Cook and toss until tortellini is tender, about 1 to 2 minutes. If needed, add reserved pasta water to thin the sauce.
05 -
Season with salt and pepper to taste. Toss in 1/4 cup parmesan cheese, basil, and parsley. Serve immediately, topping each serving with remaining 1/4 cup parmesan cheese.
# Additional Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.