Description

Cheese Tortellini with Summer Veggies is a vibrant, delicious dish that perfectly encapsulates the flavors of summer. This easy tortellini recipe combines rich, cheesy pasta with fresh sautéed zucchini, corn, and tomatoes, all simmered in a herby marinara sauce. Whether you’re hosting a family gathering or seeking a quick weeknight dinner, this dish delivers a delightful medley of flavors and bright colors that will please everyone at the table.

Ingredients

Scale

20 oz refrigerated three cheese tortellini
2 Tbsp extra virgin olive oil
1 medium yellow onion (chopped)
2 ears corn (kernels cut from cobs)
2 cups grape tomatoes
2 medium zucchini (sliced)
3 garlic cloves (minced)
1 1/4 cups marinara sauce
Salt and pepper to taste
1/2 cup finely shredded parmesan cheese (divided)
Fresh basil and parsley for garnish

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Instructions

Cook tortellini according to package instructions in salted boiling water until al dente. Reserve 1/4 cup pasta water before draining.
In a large sauté pan, heat olive oil over medium-high heat. Sauté chopped onion for 3 minutes until softened.
Add corn and cook for another 2 minutes. Stir in tomatoes and sauté for an additional 3 minutes.
Mix in zucchini and minced garlic; cook until tender and tomatoes burst (about 6 to 8 minutes).
Combine the drained tortellini and marinara sauce into the vegetable mixture, tossing until heated through. Adjust sauce consistency with reserved pasta water if needed.
Season with salt and pepper, then toss in half of the parmesan cheese along with fresh herbs before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 378
Sugar: 5g
Sodium: 600mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 13g
Cholesterol: 20mg