Description
Cheese Tortellini with Summer Veggies is a vibrant and satisfying dish that perfectly encapsulates the essence of summer dining. This easy-to-make recipe combines rich cheese-filled tortellini with a medley of fresh vegetables like zucchini, corn, and tomatoes, all harmoniously blended with a flavorful herby marinara sauce. Ready in just 30 minutes, it’s ideal for busy weeknights, light lunches, or family gatherings. Whether served hot or cold, this colorful pasta dish caters to both kids and adults alike, making mealtime enjoyable and stress-free.
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
- Boil the tortellini in salted water according to package directions but remove one minute early.
- In a sauté pan, heat olive oil over medium-high heat. Sauté onion until softened.
- Add corn, tomatoes, zucchini, and garlic; cook until tender.
- Drain tortellini (reserve some water) and combine with sautéed veggies and marinara sauce. Toss gently.
- Season with salt and pepper, mix in half the parmesan cheese, then serve topped with remaining cheese and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 430
- Sugar: 6g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg