Cheese Tortellini with Summer Veggies
Indulge in the delightful simplicity of Cheese Tortellini with Summer Veggies, a vibrant dish that encapsulates the essence of summer dining. This quick and easy recipe features rich cheese tortellini tossed with a colorful medley of fresh sautéed zucchini, sweet corn, and juicy tomatoes, all enveloped in a flavorful marinara sauce. Ready in just 30 minutes, this meal is perfect for busy weeknights or casual gatherings. The combination of textures and herbaceous notes from fresh basil and parsley makes each bite refreshing and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- 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 garlic cloves (minced)
- 1 1/4 cups marinara sauce
- Salt and pepper to taste
- Fresh basil and parsley for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the tortellini according to package directions, one minute less than recommended.
- In a sauté pan, heat olive oil over medium-high heat and add chopped onion; sauté until softened (about 3 minutes).
- Stir in corn and cook for another 2 minutes, then add grape tomatoes for an additional 3 minutes.
- Incorporate sliced zucchini and minced garlic; sauté until tender (about 6-8 minutes).
- Drain tortellini (reserve about 1/4 cup pasta water) and add to the pan with vegetables along with marinara sauce. Toss gently over low heat until heated through.
- Season with salt and pepper, stir in parmesan cheese, basil, and parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg