Cheese Tortellini Summer Veggies

Cheese tortellini tossed with summer’s brightest veggies in a silky herby marinara is one of those meals that just feels like sunshine in a bowl. Sweet corn and juicy tomatoes mingle with sautéed zucchini and onions for a quick crowd-pleasing dinner you can make with a single skillet and hardly any prep. It is hands down my favorite way to sneak more vegetables onto the table without anyone complaining.

I first made this when my garden was overflowing with zucchini and basil. My kids ate seconds without picking out any veggies so it became an instant staple in our house.

Ingredients

• Refrigerated three cheese tortellini: This gives creamy bites of pasta and saves time over making fresh tortellini Look for brands with fresh pasta aroma and short ingredient lists
• Extra virgin olive oil: For sautéing and boosting flavor Choose a bottle with a harvest date for the best taste
• Yellow onion: Sweetens the sauce base I reach for onions that are firm and hefty with shiny skin
• Fresh corn kernels: Adds juicy crunch Look for corn with fresh green husks and plump kernels
• Grape tomatoes: They burst and create a natural sweet sauce Go for firm tomatoes with no wrinkling
• Zucchini: Adds a soft bite and soaks up flavor Pick medium zucchini that are smooth and not too thick
• Garlic: For warmth and aroma Press or mince for even flavor
• Marinara sauce: Use your favorite jar for herby tomato richness Look for sauces without added sugar
• Salt and black pepper: For seasoning freshly ground pepper is worth the extra step
• Parmesan cheese: Savory finish I always buy a wedge and finely shred it for better melting
• Fresh basil and parsley: For brilliant color and garden-fresh lift Choose leaves with vibrant green color and a strong aroma

Step-by-Step Instructions

Bring Water to Boil:

Fill a large pot with water for the tortellini Add a generous pinch of salt and bring to a hard boil so the noodles cook evenly and quickly

Prep and Sauté the Vegetables:

In a large skillet warm olive oil over medium-high heat Add chopped onion and stir frequently for three minutes until it just begins to turn translucent Add corn and cook for two additional minutes so the kernels brighten and soften

Add Tomatoes and Zucchini:

Stir tomatoes into the skillet and saute for three minutes so they start to release their juices Add zucchini and minced garlic Continue stirring and cook another six to eight minutes until the zucchini is soft and a few tomatoes have burst creating a chunky sauce

Cook Tortellini:

Once your veggies are about halfway done drop the tortellini into the boiling water Cook for one minute less than package instructions This keeps them perfectly tender since they will finish in the skillet Reserve about a quarter cup pasta water before draining

Combine and Toss:

Transfer cooked tortellini to the skillet with vegetables Add the marinara sauce and a splash of reserved pasta water Toss gently over medium heat for a minute or two until the tortellini are fully coated and cooked through

Finish and Serve:

Season with salt and pepper to taste Add half the parmesan cheese plus all the chopped basil and parsley Toss to combine then serve immediately with extra parmesan sprinkled on top

Save

One of my favorite things is how the fresh corn really makes every bite pop My youngest always tries to hunt for extra kernels and that makes family dinner even sweeter

Storage Tips

If you have leftovers store them in a tightly sealed container in the refrigerator for up to three days Reheat gently in a skillet with a splash of water to keep the sauce from thickening up too much I have even eaten this cold as a next day pasta salad and it is delicious

Ingredient Substitutions

You can swap out the zucchini for yellow squash or add bell peppers for an extra burst of flavor Frozen corn works great in winter months If grape tomatoes are not available try cherry tomatoes or chopped heirloom tomatoes Marinara can be replaced with a simple tomato puree seasoned with a little dried oregano

Serving Suggestions

I love serving this pasta alongside a green salad and some crusty bread for soaking up the sauce If you are feeding a crowd add grilled chicken or shrimp right on top It is also perfect as a colorful main for a summer potluck

Cultural Context

Tortellini are tiny stuffed Italian pastas often served in broth or with sauce Pairing them with peak season vegetables is a clever way to stretch a classic pasta dish for modern busy kitchens while still holding onto comforting old world flavor

Recipe FAQs

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well. Simply follow the package cooking instructions, and drain thoroughly before adding to the pan.

→ What other vegetables can I substitute?

You can use bell peppers, spinach, or asparagus for variation. Choose vegetables that cook quickly and blend with the sauce.

→ How can I make this dish more filling?

You can add cooked chicken, Italian sausage, or white beans to enhance protein and make it heartier.

→ Is it possible to use a different sauce?

Absolutely. Try pesto, a simple olive oil and garlic base, or a light cream sauce for a different twist.

→ How should leftovers be stored?

Cool completely, then store in an airtight container in the refrigerator for up to three days. Reheat gently before serving.