Cheese Tortellini Summer Veggies

Cheese tortellini with summer veggies is my go to meal when the garden starts overflowing with zucchini and tomatoes This dish packs all the bright flavors of summer into a single bowl with a tangy herby marinara tying it all together Plus it comes together in a flash on those nights when you do not want to be stuck in front of the stove

I made this last July when friends dropped by unexpectedly and everyone raved about how light but satisfying it tasted The combo of tender tortellini and burst tomatoes is now my default summer comfort food

Ingredients

• Refrigerated three cheese tortellini: They cook fast and offer a creamy filling Try to buy a good brand from the deli section for the best texture
• Extra virgin olive oil: For browning veggies and adding a peppery flavor Opt for cold pressed oil if possible
• Yellow onion: Adds mellow sweetness and helps build the flavor base Look for onions with tight skins and no soft spots
• Fresh sweet corn: Supplies juicy crunch I use ears from the farmers market for the most sweetness
• Grape tomatoes: Provide pops of tang and color Try to pick the most vibrant and plump tomatoes available
• Zucchini: Mellow and tender with a hint of sweetness Choose zucchini with shiny unblemished skin
• Garlic: Adds depth and a little heat Use fresh cloves for the boldest flavor
• Marinara sauce: Brings everything together with herby tomato richness Go for a sauce with simple ingredients and no added sugar
• Salt and freshly ground black pepper: Brings out all the veggie flavors
• Finely shredded parmesan: Adds nutty zing Use real parmesan for the best melt and taste
• Fresh basil: Delivers summery perfume Pick sprigs that are bright green not wilting
• Fresh parsley: Boosts freshness and color Choose flat leaf if you can for a softer bite

Step by Step Instructions

Cook the Tortellini:

Bring a large pot of salted water to boil Drop in the refrigerated tortellini and cook them just a minute shy of the package instructions to keep them tender They will finish cooking in the sauce Save about a quarter cup of pasta water before draining

Sauté the Onion and Corn:

Heat the olive oil in a large skillet over medium high Toss in the chopped onion and cook for three minutes until translucent Add the corn kernels and sauté another two minutes The veggies should start to smell sweet

Add Tomatoes Zucchini and Garlic:

Add the grape tomatoes to the skillet and stir for three minutes until they start to wrinkle Scatter in the zucchini and minced garlic Sauté until the veggies are tender and the tomatoes begin to burst releasing their juices This takes about six to eight minutes

Combine with Tortellini and Sauce:

Transfer the drained tortellini into the skillet with the veggies Pour in the marinara sauce Toss everything together over medium heat for one to two minutes until the pasta is just done and coated Add a splash of the reserved pasta water if things look too thick

Season and Finish:

Sprinkle in salt and pepper to taste Add half the parmesan cheese along with the basil and parsley Mix until the herbs just wilt Serve immediately and finish each bowl with more parmesan

Save

The zucchini is my favorite part It soaks up all the tomato juices and practically melts into the sauce My son tried sneaking extra pieces onto his plate last summer and still asks for the whole dish whenever we see fresh zucchini at the market

Storage Tips

Any leftovers keep in an airtight container in the fridge for two days When reheating add a splash of water to loosen the sauce and refresh the texture This dish does not freeze well since the tortellini can become mushy and the veggies lose their nice bite

Ingredient Substitutions

You can swap out zucchini for yellow squash or use frozen corn in place of fresh if you are short on time For a little extra protein toss in cooked white beans or diced rotisserie chicken instead of keeping it vegetarian Use your favorite variety of cheese filled pasta if you cannot find tortellini

Serving Suggestions

This is delicious all on its own I also love it with a crusty baguette for scooping or a fresh green salad on the side Sometimes I drizzle a bit of extra olive oil and black pepper over each bowl for extra flavor A sprinkle of red pepper flakes is great for a little kick

Cultural and Historical Context

Tortellini has roots in the Emilia Romagna region of Italy where it is often served in broth or creamy sauces This veggie loaded adaptation celebrates the summer bounty Americans love tossing bold farmers market veggies into their family pasta dinners It is a perfect way to bridge Italian tradition with whatever is growing in your garden

Recipe FAQs

→ What vegetables work best in this dish?

Zucchini, grape tomatoes, and corn are featured for their flavor, texture, and seasonality, but bell peppers or spinach can also be added for variety.

→ Can dried tortellini be substituted for fresh?

Fresh tortellini is recommended for its soft texture and quick cook time, but dried or frozen versions will work. Just adjust the boiling time according to package directions.

→ How can I enhance the flavor further?

Browning the onion and allowing the tomatoes to burst amplifies their natural sweetness. Add extra fresh basil and parmesan before serving for a robust finish.

→ Is this meal suitable for vegetarians?

Yes, as long as the cheese and marinara sauce used are free from animal rennet and meat-derived products, making this an excellent vegetarian option.

→ Can leftovers be stored and reheated?

Leftover tortellini with veggies can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or extra sauce.