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

Units Scale

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

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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