Name: tortellini summer veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 20 oz. refrigerated three cheese tortellini; 2 Tbsp extra virgin olive oil; 1 medium yellow onion, (chopped (1 1/2 cups)); 2 ears corn, (kernels cut from cobs (about 2 cups)); 2 cups (12 oz) grape tomatoes; 2 medium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick); 3 garlic cloves, minced ((1 Tbsp)); 1 1/4 cups marinara sauce ((half of a 24 oz jar)); Salt (and freshly ground black pepper); 1/2 cup finely shredded parmesan cheese, (divided); 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley

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Embrace the vibrant tastes of the season with this delightful tortellini summer veggies dish! This recipe effortlessly combines tender pasta with a colorful medley of fresh, sun-kissed vegetables, all brought together in a light tomato sauce. It’s perfect for those busy weeknights when you crave something wholesome, satisfying, and bursting with garden-fresh goodness.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
Seasonal Freshness: Highlights the best of summer produce like corn, zucchini, and tomatoes.
Family-Friendly: A crowd-pleasing meal that even picky eaters will enjoy.
One-Pan Wonder: Mostly cooked in a single skillet, making cleanup a breeze.
Versatile: Easily adaptable with your favorite vegetables or a protein boost.
Full of Flavor: Each bite offers a harmonious blend of sweet, savory, and herbaceous notes.

Ingredients

Gather these fresh components to create your delicious tortellini summer veggies:

20 ounces (560 g) refrigerated three-cheese tortellini
2 tablespoons (30 ml) extra virgin olive oil
1 medium yellow onion, chopped (about 190 g)
Kernels from 2 ears of corn (about 300 g or 2 cups)
2 cups (340 g) grape tomatoes, halved
2 medium zucchini (about 340 g total), sliced into ½-inch (1.2 cm) half-moons
3 cloves garlic, minced (about 15 g)
1¼ cups (300 ml) your favorite marinara sauce
Sea salt and freshly ground black pepper, to taste
½ cup (50 g) Parmesan cheese, freshly grated and divided
¼ cup (10 g) fresh basil, chopped
¼ cup (10 g) fresh parsley, chopped

Ingredient Notes & Substitutions

Tortellini: While three-cheese is classic, feel free to use spinach and ricotta or even meat-filled tortellini. Fresh, refrigerated tortellini cooks quickly and has the best texture.
Summer Vegetables: This recipe is a fantastic way to use peak-season produce. Don’t shy away from adding bell peppers, green beans, or even some spinach at the end.
Marinara Sauce: A good quality marinara sauce makes a big difference. Choose one with simple ingredients for the freshest taste. You can also use crushed tomatoes with a pinch of sugar and herbs if you prefer.
Fresh Herbs: Basil and parsley truly elevate the dish. If fresh isn’t available, use a teaspoon of dried Italian seasoning, but add it with the marinara.
Parmesan Cheese: Freshly grated Parmesan melts beautifully and offers a superior flavor compared to pre-shredded varieties.

Equipment

Large pot for cooking tortellini
Large, deep skillet or Dutch oven
Cutting board
Sharp knife
Colander

How to Make

Follow these simple steps for a vibrant and satisfying meal:

Step 1: Prepare Your Ingredients

Bring a large pot of lightly salted water to a rolling boil for the tortellini. As the water heats, chop the onion, slice the zucchini, halve the grape tomatoes, cut the corn kernels from the cobs, and mince the garlic.

Step 2: Sauté Aromatics

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for about 3 minutes until it begins to soften. Stir in the corn kernels and continue to sauté for another 2 minutes.

Step 3: Cook the Vegetables

Add the halved grape tomatoes to the skillet and cook for 3 minutes, stirring occasionally. Next, add the zucchini half-moons and minced garlic. Continue cooking for 6-8 minutes, stirring frequently, until the vegetables are tender-crisp and many of the tomatoes have burst.

Step 4: Cook the Tortellini

While the vegetables are cooking, add the tortellini to the boiling water. Cook according to package directions, but aim for about one minute less than the recommended time for an al dente finish. Before draining, reserve about ¼ cup (60 ml) of the starchy pasta water. Drain the tortellini thoroughly.

Step 5: Combine and Simmer

Add the drained tortellini and marinara sauce to the skillet with the sautéed vegetables. Toss gently to combine everything, cooking for 1-2 minutes until the tortellini is perfectly tender and heated through. If the sauce seems too thick, stir in a splash of the reserved pasta water to reach your desired consistency.

Step 6: Finish with Herbs and Cheese

Season the dish with sea salt and freshly ground black pepper to taste. Remove the skillet from the heat. Stir in half of the freshly grated Parmesan cheese, along with the chopped fresh basil and parsley.

Step 7: Serve

Divide the tortellini and vegetable mixture among serving plates. Top each portion with the remaining Parmesan cheese and serve immediately.

Pro Tips

Don’t Overcook Pasta: Tortellini cooks quickly. Pull it a minute shy of package directions, as it will continue to cook slightly when added to the hot sauce.
Reserved Pasta Water is Gold: That starchy water helps bind the sauce to the pasta, creating a silky texture. Don’t skip this step!
Taste and Adjust: Always taste your food before serving. Add more salt, pepper, or even a pinch of red pepper flakes if you like a little heat.
Fresh Garlic: For the best flavor, always use fresh garlic cloves and mince them yourself.

Serving Suggestions

This colorful tortellini summer veggie dish is a meal in itself. For a complete dinner, serve it alongside a simple green salad with a light vinaigrette or a slice of warm, crusty garlic bread to soak up all the delicious sauce.

Storage & Reheating

Store any leftover tortellini summer veggies in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. You can also microwave individual portions until heated through.

Variations & Substitutions

Add Protein: Stir in cooked chicken sausage, grilled shrimp, or a can of drained cannellini beans for extra substance.
Different Veggies: Feel free to swap out or add other summer favorites like bell peppers, spinach, asparagus, or cherry tomatoes.
Spice It Up: A pinch of red pepper flakes added with the garlic will give it a nice kick.
Dairy-Free: Omit the Parmesan cheese, or use a dairy-free Parmesan alternative. Ensure your tortellini is dairy-free if needed.
Vegan Option: Use plant-based tortellini and omit the cheese. Add nutritional yeast for a cheesy flavor.

Nutrition Information

This vibrant tortellini and summer vegetable dish provides a satisfying meal, clocking in at approximately 406 calories per serving. It’s a good source of carbohydrates, protein, and dietary fiber, with around 58 grams of carbs, 17 grams of protein, and 7 grams of fiber. The fat content is moderate, with about 14 grams per serving, including 4 grams of saturated fat. It also contains approximately 34 mg of cholesterol and 803 mg of sodium.

FAQ

Q: Can I use frozen tortellini instead of refrigerated?

A: Yes, you can. Just be sure to follow the package directions for cooking frozen tortellini, adjusting the cooking time as needed, and still aiming for al dente.

Q: What if I don’t have fresh corn?

A: You can absolutely use frozen corn kernels. Add them directly to the skillet with the onion and sauté until heated through before adding other vegetables.

Q: Can I make this dish ahead of time?

A: This dish is best enjoyed fresh. While you can prep the vegetables ahead of time, cooking the tortellini and combining everything right before serving ensures the best texture and flavor.

Q: Can I add a different type of cheese?

A: Absolutely! Fresh mozzarella pearls or a sprinkle of crumbled feta would also be delicious additions.

Conclusion

This tortellini summer veggies recipe is more than just a meal; it’s a celebration of seasonal flavors and simple, wholesome cooking. Whether you’re a seasoned chef or a kitchen novice, you’ll love how easy it is to bring this bright and comforting dish to your table. So, grab those fresh garden goodies and get ready to enjoy a taste of summer in every bite!

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