Description
Cheese Tortellini with Summer Veggies is a delightful and vibrant dish that celebrates the flavors of summer, combining creamy cheese-filled tortellini with an array of fresh, seasonal vegetables. This easy-to-make recipe comes together in just 30 minutes, making it perfect for busy weeknight dinners or casual gatherings. The herby marinara sauce adds a burst of flavor while keeping the meal light and refreshing. Enjoy this colorful pasta dish that’s sure to please both kids and adults alike!
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
- 1/2 cup finely shredded parmesan cheese
- Fresh basil and parsley for garnish
Instructions
- Boil a large pot of salted water and cook the tortellini for one minute less than package instructions. Reserve some pasta water before draining.
- In a sauté pan, heat olive oil over medium-high heat. Sauté onion until softened, then add corn and cook for an additional two minutes.
- Add tomatoes, zucchini, and garlic to the pan; cook until veggies are tender and tomatoes begin to burst.
- Combine drained tortellini with the vegetable mixture and add marinara sauce. Mix well, adding reserved pasta water if needed.
- Season with salt and pepper, then stir in parmesan cheese, basil, and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg