Cheese Tortellini Summer Veggies (Print)
Cheese tortellini with sautéed zucchini, tomatoes, corn, onion, and herby marinara—a vibrant summer dish.
# What You'll Need:
01 -
20 oz refrigerated three cheese tortellini
02 -
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 zucchini (12 oz total), 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
12 -
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 the cook time per package instructions. While waiting for water to boil, prep and cook the vegetables.
02 -
In a 12-inch sauté pan or deep skillet, heat olive oil over medium-high heat. Add onion and sauté for 3 minutes. Add corn and sauté for 2 minutes.
03 -
Add grape tomatoes and sauté for 3 minutes. Add zucchini and garlic, then sauté until vegetables are tender and many of the tomatoes have burst, about 6 to 8 minutes.
04 -
Drain the tortellini while reserving about 1/4 cup of the pasta water. Transfer the tortellini and marinara sauce to the pan with the vegetables. Cook and toss until the tortellini is tender, about 1 to 2 minutes. If needed, add a splash of reserved pasta water to thin the sauce.
05 -
Season the dish with salt and pepper to taste. Toss in 1/4 cup parmesan cheese, fresh basil, and parsley. Serve immediately, topping individual servings with the remaining 1/4 cup parmesan cheese.