Description

Cheese Tortellini with Summer Veggies is a delightful summer dish that brings together the rich flavors of three-cheese tortellini and an array of fresh seasonal vegetables. This easy recipe features sautéed zucchini, sweet corn, and juicy grape tomatoes, all tossed in a herby marinara sauce that enhances each ingredient’s natural taste. Perfect for busy weeknights or summer gatherings, this vegetarian pasta dish is quick to prepare and sure to please both kids and adults alike. With its vibrant colors and comforting flavors, it’s a meal that captures the essence of summer on a plate.

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
Fresh basil and parsley for garnish

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Instructions

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions but one minute less.
In a sauté pan, heat olive oil over medium-high heat. Sauté onion for 3 minutes until soft, then add corn and cook for another 2 minutes.
Stir in grape tomatoes; cook for an additional 3 minutes. Add zucchini and garlic; sauté until tender (about 6-8 minutes).
Drain the tortellini, reserving some pasta water. Combine tortellini with sautéed veggies and marinara sauce in the pan; toss well and heat through.
Season with salt and pepper, then garnish with parmesan cheese, basil, and parsley before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (250g)
Calories: 380
Sugar: 5g
Sodium: 540mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 13g
Cholesterol: 15mg