Cheese Tortellini with Summer Veggies
Cheese Tortellini with Summer Veggies is a vibrant and satisfying dish perfect for warm days. This quick and easy recipe features tender cheese tortellini combined with fresh summer vegetables like zucchini, corn, and tomatoes, all tossed in an herby marinara sauce. In just 30 minutes, you can create a light yet filling meal that’s ideal for family dinners, potlucks, or a quick weeknight treat. Enjoy the flavors of summer while keeping your kitchen cool!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
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 pepper to taste
- Fresh basil, parsley, and parmesan cheese for topping
Instructions
- Boil a large pot of lightly salted water. Cook tortellini one minute less than package instructions.
- In a skillet, heat olive oil over medium-high heat. Sauté onion for about 3 minutes until translucent, then add corn and cook for another 2 minutes.
- Stir in tomatoes and sauté for about 3 minutes before adding zucchini and garlic. Cook until the veggies are tender.
- Drain the tortellini (reserve some pasta water) and mix into the vegetable skillet along with marinara sauce. Toss to combine, adding reserved pasta water if needed.
- Season with salt and pepper; mix in half the parmesan cheese and fresh herbs before serving.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 25mg