Delicious Cheese Tortellini with Summer Veggies in 30 Minutes
A quick and satisfying Cheese Tortellini with Summer Veggies recipe, perfect for warm evenings.
Ingredients
- 20 oz refrigerated three cheese tortellini
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion 1 ½ cups, chopped
- 2 ears corn about 2 cups, kernels cut from cobs
- 2 cups 12 oz grape tomatoes
- 2 medium zucchini 12 oz total, sliced into half moons about ¼-inch thick
- 3 garlic cloves minced
- 1 ¼ cups marinara sauce half of a 24 oz jar
- Salt and freshly ground black pepper
- ½ cup finely shredded parmesan cheese divided
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the 20 oz of refrigerated three cheese tortellini and cook according to the package instructions, but stop about 1 minute early.
- While the tortellini cooks, heat 2 tablespoons of extra virgin olive oil in a 12-inch skillet over medium-high heat. Add the chopped 1 medium yellow onion and sauté for about 3 minutes until translucent.
- Add the kernels from 2 ears of corn to the skillet and sauté for an additional 2 minutes.
- Introduce 2 cups of grape tomatoes to the skillet, stirring gently. Sauté for 3 minutes or until they start to burst.
- Once the tortellini is ready, drain it while reserving about ¼ cup of the pasta water. Transfer the drained tortellini into the skillet with the sautéed veggies. Pour in the 1 ¼ cups of marinara sauce.
- Toss everything together over medium heat and cook for an additional 1-2 minutes.
- Season with salt and freshly ground black pepper to taste. Stir in half of the finely shredded parmesan cheese, along with the chopped fresh basil and parsley. Serve topped with the remaining parmesan.
Notes
- Cook Timing: Ensure tortellini is cooked according to the package instructions for the best texture.
- Fresh Herb Flavor: Using fresh basil and parsley maximizes flavor.
- Watch the Veggies: Keep an eye on the sautéed vegetables to prevent burning.
- Creamy Twist: Consider adding ½ cup of heavy cream to the marinara sauce for a richer dish.
- Veggie Variety: Swap in seasonal vegetables to customize the dish.
- Leftover Perfection: Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 30mgSodium: 800mgFiber: 6gSugar: 6g
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