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

Cook Mode Prevent your screen from going dark

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.
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.
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.
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.

You can add protein like Italian sausage, grilled chicken, or crispy bacon to boost the dish.
Feel free to experiment with other in-season vegetables such as bell peppers, mushrooms, asparagus, or eggplant.
If you prefer a creamier sauce, stir in 1/2 cup of heavy cream with the marinara sauce to create a creamy pink sauce.
For herb substitutions, use 1 tbsp of dried parsley and 2 tsp of dried basil, along with 1 tsp of dried oregano for extra flavor.
Different tortellini fillings like spinach or sausage can be used for variation.