Imagine the vibrant tastes of summer captured in a single dish — that’s precisely what you get with this **Cheese Tortellini with Summer Veggies** recipe. It’s an explosion of flavors where the hearty tortellini meets the fresh, seasonal vegetables, making it a delightful and easy meal that you’ll want to make repeatedly.
Why You’ll Love This Recipe
- Flavor Blast: The combination of cheese tortellini with fresh summer veggies creates an irresistible symphony of flavors.
- Quick and Easy: With only 30 minutes from start to finish, it’s perfect for busy weeknights.
- Versatile Ingredients: You can easily swap in your favorite seasonal veggies or adjust to what you have on hand.
- One-Pan Wonder: Minimal cleanup makes this dish even more appealing!
Ingredients You’ll Need
This dish is all about letting the **fresh ingredients** shine. Each component, from the creamy cheese tortellini to the burst of tomatoes and zucchini, plays a significant role. Let’s dive into the essential ingredients that make this dish a standout!
- Tortellini: Fresh cheese tortellini is best for a creamy, cheesy bite with each forkful.
- Extra Virgin Olive Oil: It adds a rich base flavor and helps sauté the vegetables perfectly.
- Onion: Chopped onion adds a savory depth to the dish.
- Fresh Corn: Sweet summer corn adds a delightful crunch and sweetness.
- Grape Tomatoes: Their juicy sweetness is key to balancing the dish.
- Zucchini: Adds a mild flavor and great texture contrast.
- Garlic: Minced garlic brings everything together with its aromatic earthiness.
- Marinara Sauce: Acts as a subtle, rich base that ties all the elements together.
- Parmesan Cheese: For that extra umami kick; never enough cheese, right?
- Fresh Basil and Parsley: Finishing herbs that provide a fresh, lively note.
Variations
The beauty of **Cheese Tortellini with Summer Veggies** is how easily it can be tailored to suit your preferences or dietary needs. Here are some delightful variations to try!
- Veggie Swap: Try adding bell peppers or eggplant for a different taste and color variety.
- Spicy Kick: Add chili flakes or a dash of hot sauce for a spicy twist.
- Low-Carb Twist: Skip the tortellini and use spiralized zucchini or other veggie noodles for a lighter version.
How to Make Cheese Tortellini with Summer Veggies
Step 1: Prepare the Ingredients
Firstly, bring a large pot of salted water to the boil. While you wait for the water, get those onions, corn, tomatoes, and zucchini chopped and ready to rock. This upfront organization makes the cooking process so much smoother!
Step 2: Sauté the Veggies
Heat your olive oil in a large sauté pan. Begin with the onions for a fragrant base, followed by the corn for a sweet char. After that, introduce the succulent tomatoes and zucchini, allowing them to soften and blend their flavors beautifully.
Step 3: Cook Tortellini & Combine
Once the water boils, add your tortellini and let it cook until just shy of done. Reserve a bit of the pasta water before draining — it’s perfect for adjusting the sauce texture later. Combine the drained tortellini, marinara, and sautéed veggies, stirring gently to mix. Sprinkle in fresh basil, parsley, and some parmesan, then enjoy the wonderful aroma filling your kitchen.
Pro Tips for Making Cheese Tortellini with Summer Veggies
- Timing is Key: Start boiling the tortellini as you finish the veggies to ensure everything is perfectly timed.
- Burst the Tomatoes: Let the grape tomatoes blister and burst for a richer sauce and deeper flavor.
- Pasta Water Magic: A splash of reserved pasta water works wonders to create a silky sauce.
- Herb Storage: Wrap herbs in damp paper towels for longer freshness and maximum flavor.
How to Serve Cheese Tortellini with Summer Veggies
Garnishes
To elevate your Cheese Tortellini with Summer Veggies, consider a sprinkle of finely shredded parmesan and a few fresh basil leaves on top. These garnishes add both aesthetic appeal and an aromatic, flavor-packed punch that will make your dish truly pop.
Side Dishes
Pair this dish with a crisp green salad, perhaps with a light lemon vinaigrette, or crunchy garlic bread to soak up any extra marinara sauce. A chilled glass of rosé or a refreshing iced tea would bring this meal to the next level.
Creative Ways to Present
Try serving your dish in a large, rustic-looking bowl placed at the center of your dining table. Arrange the tortellini neatly and scatter the vegetables like an artist. A sprinkle of fresh herbs added just before serving can create a restaurant-style presentation that’s bound to impress your guests.
Make Ahead and Storage
Storing Leftovers
To ensure leftovers stay delicious, store them in an airtight container in the refrigerator for up to three days. This dish reheats beautifully, so you can enjoy the flavors repeatedly throughout the week.
Freezing
This dish isn’t ideal for freezing due to the delicate nature of the pasta and fresh vegetables, which can become mushy upon thawing. Enjoy it fresh whenever possible for the best flavor and texture.
Reheating
For best results, reheat in a pan over medium heat, adding a splash of water, broth, or marinara sauce to return moisture to the dish. Cover with a lid to prevent drying out and stir occasionally until heated through.
FAQs
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Can I use frozen tortellini?
Absolutely! Just adjust cooking time according to the package directions and ensure they are fully thawed for the best integration into the sauce.
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What other herbs can I use besides basil and parsley?
Fresh oregano, thyme, or even a hint of mint can add unique twists to the flavor profile of this dish.
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Is there a gluten-free option for this recipe?
You can use gluten-free tortellini available at most health food stores to make this dish suitable for a gluten-free diet.
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Can I add protein to this dish?
Certainly! Grilled chicken, shrimp, or even chickpeas can add a hearty protein boost to this already delicious meal.
Final Thoughts
This Cheese Tortellini with Summer Veggies dish is your canvas — colorful, vibrant, and full of life. Warm and fresh, it captures the essence of the season in every bite. Easy to prepare and packed with flavor, isn’t it time you gave it a whirl and brought those summer vibes to your table?
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Description
This Cheese Tortellini with Summer Veggies is a vibrant and flavorful pasta dish that combines tender three cheese tortellini with fresh seasonal vegetables like corn, zucchini, and cherry tomatoes, all coated in a rich marinara sauce. Quick to prepare and perfect for a satisfying weeknight dinner, it’s a delightful way to enjoy the bounty of summer with cheesy goodness and fresh herbs.
Ingredients
Dry Ingredients
- 20 oz. refrigerated three cheese tortellini
Vegetables and Herbs
- 2 ears corn, kernels cut from cobs (about 2 cups)
- 2 cups (12 oz) grape tomatoes
- 2 medium (12 oz) zucchini, sliced into half moons about 1/4-inch thick
- 1 medium yellow onion, chopped (1 1/2 cups)
- 3 garlic cloves, minced (1 Tbsp)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Sauces and Seasonings
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt and freshly ground black pepper, to taste
Cheese
- 1/2 cup finely shredded parmesan cheese, divided
Oils
- 2 Tbsp extra virgin olive oil
Instructions
- Boil Pasta: Bring a large pot of lightly salted water to a boil. Add the tortellini and cook for a minute less than the package instructions, usually around 2-3 minutes. During this time, prepare the vegetables.
- Cook Vegetables: While the water boils, heat the olive oil in a 12-inch skillet or deep sauté pan over medium-high heat. Add the chopped onion and sauté for 3 minutes until translucent. Stir in the corn and cook for another 2 minutes. Add the grape tomatoes and cook for 3 minutes until they soften and burst slightly. Finally, add the zucchini slices and minced garlic. Sauté the mixture until the vegetables are tender and the tomatoes have mostly burst, about 6-8 minutes.
- Drain Pasta: While the vegetables cook, drain the tortellini, reserving about 1/4 cup of pasta water for thinning if needed.
- Combine and Simmer: Add the drained tortellini and marinara sauce into the skillet with the vegetables. Toss to combine and cook for 1-2 minutes until the tortellini is heated through. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it.
- Season and Serve: Season with salt and pepper to taste. Stir in 1/4 cup of Parmesan cheese, chopped basil, and parsley. Serve immediately, garnished with the remaining Parmesan cheese on top.
Notes
- Feel free to add red pepper flakes for a bit of spice.
- Using fresh herbs significantly enhances the flavor, but dried herbs can be used in a pinch—use about one-third of the amount.
- This dish can be made ahead and gently reheated; add a splash of water or broth to loosen it when reheating.
- For a vegan version, substitute vegan cheese and marinara sauce without cheese.
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 410 kcal
- Sugar: 8g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
