Cheese Tortellini Summer Veggies (Print)
Cheese tortellini blended with fresh zucchini, tomatoes, corn, and herbs in a lively marinara sauce.
# What You'll Need:
→ Main Ingredients
01 -
20 oz refrigerated three cheese tortellini
02 -
2 Tbsp extra virgin olive oil
03 -
1 medium yellow onion, chopped (1 1/2 cups)
04 -
2 ears corn, kernels cut from cobs (about 2 cups)
05 -
2 cups (12 oz) grape tomatoes
06 -
2 medium zucchini (12 oz total), sliced into half moons about 1/4-inch thick
07 -
3 garlic cloves, minced (1 Tbsp)
08 -
1 1/4 cups marinara sauce (half of a 24 oz jar)
09 -
Salt and freshly ground black pepper, to taste
10 -
1/2 cup finely shredded parmesan cheese, divided
11 -
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 for 1 minute less than the package instructions. While waiting, prepare 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 cook for 2 additional minutes.
03 -
Add grape tomatoes and sauté for 3 minutes. Then stir in zucchini and garlic. Continue to cook until the vegetables are tender and the tomatoes have burst, about 6 to 8 minutes.
04 -
Drain the tortellini, reserving 1/4 cup of the pasta water. Add tortellini and marinara sauce to the pan with vegetables. Cook and toss for 1 to 2 minutes until the tortellini is tender. If needed, add a splash of reserved pasta water to thin.
05 -
Season with salt and black pepper to taste. Toss in 1/4 cup parmesan cheese, basil, and parsley. Serve immediately with the remaining parmesan sprinkled on top.