Description
Cheese Tortellini with Summer Veggies is a vibrant, quick-to-make dish that celebrates the flavors of summer. Featuring rich cheese-filled tortellini tossed with sautéed zucchini, fresh tomatoes, sweet corn, and aromatic herbs, all enveloped in a zesty marinara sauce, this recipe is perfect for any occasion.
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 ¼ cups marinara sauce
- Salt and pepper to taste
- Parmesan cheese and fresh herbs for topping
Instructions
- Boil a large pot of salted water and cook the tortellini according to package instructions.
- In a sauté pan, heat olive oil over medium-high heat and sauté the onion until softened.
- Add corn and grape tomatoes; cook until tender. Stir in zucchini and garlic until all veggies are cooked through.
- Drain the tortellini, reserving some pasta water, and add it along with marinara sauce to the sautéed vegetables.
- Toss gently to combine; adjust consistency with reserved pasta water if needed. Season with salt and pepper.
- Serve topped with parmesan cheese and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg