Print

Cheese Tortellini with Summer Veggies

Cheese Tortellini with Summer Veggies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheese Tortellini with Summer Veggies is a vibrant, flavorful dish that’s perfect for warm weather dining. This easy-to-make recipe combines rich cheese tortellini with fresh summer vegetables like zucchini, corn, and tomatoes, all tossed in a herby marinara sauce. Not only is it quick to prepare—taking just 30 minutes—but it also offers a nutritious meal that the whole family will love. Enjoy it hot as a main course or chilled as a refreshing pasta salad for picnics and gatherings. Whether you’re looking for a light lunch or an elegant dinner option, this dish is sure to delight your taste buds.

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
  • Salt and pepper to taste
  • 1/2 cup finely shredded parmesan cheese
  • Fresh basil and parsley for garnish

Instructions

  1. Boil the tortellini in lightly salted water according to package directions, stopping one minute short of the recommended time.
  2. In a large sauté pan, heat olive oil over medium-high heat. Sauté chopped onion for 3 minutes until soft.
  3. Add corn and sauté for an additional 2 minutes. Stir in grape tomatoes and cook for another 3 minutes.
  4. Add sliced zucchini and minced garlic; cook until veggies are tender, about 6 to 8 minutes.
  5. Drain the tortellini, reserving some pasta water. Combine tortellini with the sautéed veggies and marinara sauce in the sauté pan, tossing gently over low heat.
  6. Season with salt and pepper, mix in half of the parmesan cheese along with chopped basil and parsley. Serve warm with remaining parmesan on top.

Nutrition

Find it online: https://yummealguide.com/cheese-tortellini-with-summer-veggies/