Cheese Tortellini with Summer Veggies

Why You’ll Love This Recipe

Cheese tortellini is a beloved pasta for good reason — it’s the perfect blend of cheesy goodness wrapped in tender pasta. When combined with sautéed summer vegetables like zucchini, tomatoes, and corn, it’s a dish that sings of freshness. The marinara sauce adds just the right touch of tangy flavor, and the fresh herbs elevate the dish to a new level of deliciousness. This easy recipe is great for weeknight dinners, and with its adaptability to different flavors and additions, you’ll never get bored of it!

Ingredients

• 20 oz. three cheese tortellini

• 2 Tbsp extra virgin olive oil

• 1 medium yellow onion, chopped

• 2 ears corn, kernels cut from cobs (frozen will work when fresh isn’t in season)

• 2 cup grape tomatoes

• 2 medium zucchini, sliced into half moons about 1/4-inch thick

• 3 garlic cloves, minced

• 1 1/4 cups marinara sauce

• 1/4 cup each chopped fresh basil and fresh parsley

• 1/2 cup finely shredded parmesan cheese, divided

• Salt and freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the tortellini: Bring a large pot of lightly salted water to a boil. Cook the tortellini a minute shy of the time recommended on the package. Meanwhile, begin cooking the veggies.

2. Sauté the vegetables: In a 12-inch sauté pan or deep skillet, heat olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes. Add the corn and sauté for another 2 minutes. Toss in the tomatoes and sauté for an additional 3 minutes. Finally, add the zucchini and garlic and cook for another 6 minutes, or until the veggies are tender and many of the tomatoes have burst. During this time, add the tortellini to the boiling water.

3. Combine tortellini and veggies: Drain the tortellini while reserving about 1/4 cup of the pasta water. Add the tortellini and marinara sauce to the sautéed vegetables. Cook and toss everything together for 1 to 2 minutes, adding a splash of pasta water if needed to thin the sauce.

4. Finish the dish: Season with salt and pepper to taste. Toss in 1/4 cup of parmesan, along with the fresh basil and parsley. Serve immediately, topping each serving with the remaining parmesan cheese.

Servings and Timing

• Servings: 4

• Total Time: 30 minutes

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

Variations

• Add protein: If you’d like to include some meat, try adding sliced Italian sausage, grilled chicken to the dish for a protein boost.

• Vegetable swaps: Feel free to experiment with other in-season vegetables, such as bell peppers, mushrooms, asparagus, or eggplant.

• Creamy sauce: For a richer flavor, stir in 1/2 cup of heavy cream with the marinara sauce to create a creamy pink sauce.

• Herb substitutions: While fresh basil and parsley are ideal, you can substitute with 1 tbsp of dried parsley and 2 tsp of dried basil. Add 1 tsp of dried oregano for extra flavor.

• Different tortellini: Try using a different filling for the tortellini, such as spinach or sausage, to create a variation on the classic cheese-filled version.

Storage/Reheating

• Storage: Store leftover tortellini with vegetables in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the dish on the stovetop over medium heat, adding a splash of water or broth to loosen up the sauce. Alternatively, you can microwave the leftovers in short bursts, stirring in between, until heated through.

FAQs

1. Can I use frozen tortellini for this recipe?

Yes, frozen tortellini will work just as well! Just follow the cooking instructions on the package.

2. Can I use a different sauce instead of marinara?

Absolutely! You can substitute marinara with a pesto sauce, Alfredo sauce, or a creamy tomato sauce for a different twist.

3. How do I make this recipe gluten-free?

Look for gluten-free tortellini and ensure that your sauce and other ingredients do not contain gluten.

4. Can I add more vegetables to this dish?

Yes! Feel free to add more vegetables like bell peppers, mushrooms, or spinach to suit your taste.

5. How do I keep the vegetables from becoming mushy?

Be sure to sauté the vegetables just until they are tender but still have some texture. Avoid overcooking them.

6. Can I make this recipe vegan?

Yes! Use dairy-free tortellini, a vegan parmesan substitute, and a plant-based marinara sauce to make this dish vegan-friendly.

7. Can I make this ahead of time?

While it’s best served fresh, you can prepare the vegetables and sauce ahead of time, then quickly assemble the dish when ready to serve.

8. What type of cheese can I use instead of parmesan?

You can use other cheeses like pecorino, mozzarella, or a sharp cheddar in place of parmesan.

9. How do I make this recipe spicier?

Add red pepper flakes or a pinch of cayenne pepper to the sauce for an extra kick of spice.

10. Can I freeze leftovers?

Yes, you can freeze the leftover tortellini with vegetables in an airtight container for up to 2 months. Just be aware that the texture may change slightly upon reheating.

Conclusion

This Cheese Tortellini with Summer Veggies recipe is a delicious and versatile dish perfect for the warmer months. With its simple ingredients, fresh flavors, and quick cooking time, it’s bound to become a family favorite. Plus, its flexibility allows you to adjust it based on what you have on hand or your personal tastes. Whether you stick to the classic version or try one of the many variations, this dish is sure to please!