Description
Indulge in the vibrant flavors of summer with this delightful Cheese Tortellini with Summer Veggies recipe. This dish beautifully combines rich cheese tortellini with an assortment of fresh, sautéed vegetables, including zucchini, corn, and tomatoes, all enveloped in a fragrant herby marinara sauce. Perfect for family dinners or summer gatherings, it’s an easy-to-make meal that takes just 30 minutes from prep to plate. Whether you serve it as a satisfying main course or a colorful side dish, this recipe showcases the essence of seasonal produce and offers a deliciously creamy experience that appeals to 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 cloves garlic (minced)
- 1 1/4 cups marinara sauce
- Salt and freshly ground black pepper to taste
- Parmesan cheese, fresh basil, and parsley for garnish
Instructions
- Bring a large pot of salted water to boil. Cook tortellini for one minute less than package instructions. Drain and reserve some cooking water.
- In a sauté pan, heat olive oil over medium-high heat. Sauté onion for three minutes, then add corn and cook for two more minutes.
- Stir in tomatoes and cook until softened (about three minutes), then add zucchini and garlic; sauté until all veggies are tender.
- Combine tortellini and marinara sauce with the veggie mix over low heat. Toss gently, adding reserved pasta water as needed for consistency.
- Season with salt, pepper, and stir in parmesan cheese along with chopped herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 210g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg