Cheese Tortellini Summer Veggies

This colorful cheese tortellini dish brings together the best of summer produce with rich, cheese-filled pasta. The sweet corn, juicy tomatoes, and tender zucchini create a beautiful medley that's both satisfying and fresh. Perfect for busy weeknights but impressive enough for weekend gatherings.

I first made this recipe when my garden was overflowing with zucchini and tomatoes. What started as a way to use up excess produce has become our go to summer pasta dish that even my vegetable skeptical children devour without complaint.

Ingredients

• Refrigerated cheese tortellini delivers rich flavor without the work of making pasta from scratch
• Yellow onion creates a sweet aromatic base that complements the vegetables
• Fresh corn kernels add natural sweetness and a delightful pop in every bite
• Grape tomatoes burst during cooking to create an instant light sauce
• Zucchini absorbs flavors beautifully while adding nutrition and color
• Garlic cloves provide essential depth and aromatic qualities
• Marinara sauce saves time while providing a flavorful base you can customize
• Parmesan cheese adds salty umami notes that tie everything together
• Fresh basil and parsley brighten the whole dish with herbal notes

Step-by-Step Instructions

Prepare the Pasta Water

Fill a large pot with water and add a generous pinch of salt. Bring to a boil while you prep your vegetables. The salt should make the water taste like the sea to properly season the tortellini from within.

Start the Vegetable Base

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add the chopped onion and sauté for a full 3 minutes until translucent. This develops sweetness in the onions before adding the corn kernels which need to cook for 2 additional minutes until they brighten in color.

Layer in Remaining Vegetables

Add the grape tomatoes whole and cook for 3 minutes undisturbed before gently stirring. This allows them to blister slightly on one side. Next add the zucchini half moons and minced garlic together. Cook everything for 6 to 8 minutes until the vegetables are tender but not mushy and many tomatoes have burst naturally creating juices.

Cook the Tortellini

While the vegetables are cooking toward the end of their time add the tortellini to the boiling water. Cook for exactly one minute less than package directions specify. This slight undercooking ensures the pasta will finish perfectly when combined with the sauce. Reserve 1/4 cup of the starchy pasta water before draining.

Combine and Finish

Add the drained tortellini and marinara sauce to the vegetable mixture. Gently toss everything together over medium heat for 1 to 2 minutes until the tortellini is perfectly tender and has absorbed some sauce flavors. If the mixture seems dry add a splash of the reserved pasta water which contains starch that helps the sauce cling to the pasta.

Season and Serve

Taste the dish and add salt and freshly ground pepper as needed. Fold in half the parmesan cheese and all the fresh herbs just before serving to preserve their bright flavors. Divide among serving bowls and top with the remaining parmesan cheese.

Save This

The fresh corn is truly the star ingredient here. While frozen corn can work in a pinch nothing compares to the sweet burst of flavor from kernels cut straight from the cob during summer months. My family now gauges summer progress by how many times weve enjoyed this pasta dish.

Make Ahead and Storage

This tortellini dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of water or additional marinara sauce as the pasta will absorb liquid while storing. I find the microwave works well for individual portions heating on medium power with occasional stirring.

Seasonal Adaptations

While designed as a summer dish you can enjoy this tortellini year round with simple adjustments. In winter substitute the fresh corn with frozen corn thawed and drained. Replace fresh tomatoes with a can of drained diced tomatoes. For fall try adding cubed butternut squash in place of zucchini roasting it separately first until tender before mixing in.

Serving Suggestions

Serve this vibrant tortellini as a standalone meal or alongside a simple arugula salad dressed with lemon juice and olive oil. For a more substantial spread pair with garlic bread to soak up the flavorful sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the fresh vegetables beautifully if serving to adults.

Nutritional Benefits

This balanced dish provides complex carbohydrates from the pasta protein from the cheese filling and a wealth of vitamins and minerals from the vegetable medley. Zucchini offers vitamins A and C while tomatoes provide lycopene an important antioxidant. The fresh herbs contribute not only flavor but additional nutritional benefits including vitamins K and C.

Common Queries

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well as a substitute. You'll need to adjust the cooking time according to the package directions, typically adding a few extra minutes. Be sure to cook them until just tender, as they'll continue cooking slightly when added to the vegetable mixture.

→ How can I make this dish vegetarian or vegan?

The dish is already vegetarian if you use cheese tortellini. For a vegan version, substitute with plant-based tortellini (many stores now carry these), use a vegan marinara sauce, and replace the Parmesan with nutritional yeast or a vegan cheese alternative.

→ Can I prepare any components ahead of time?

Yes! You can chop all the vegetables up to 24 hours in advance and store them in the refrigerator. The entire dish can also be made ahead and reheated gently on the stovetop with a splash of water or additional marinara sauce to prevent drying out.

→ What can I substitute if some vegetables aren't in season?

This dish is flexible! When summer vegetables aren't available, try using bell peppers, spinach, broccoli, or mushrooms. Frozen corn can replace fresh, and cherry tomatoes are generally available year-round. Adapt based on what's fresh and seasonal.

→ What protein would pair well with this dish?

While delicious on its own, you could add grilled chicken, Italian sausage, or shrimp for additional protein. For vegetarian options, white beans or chickpeas would complement the flavors well. Simply add cooked protein when combining the tortellini with the vegetable mixture.

→ Can I use a different pasta instead of tortellini?

Absolutely! While cheese tortellini adds richness, you could substitute ravioli, gnocchi, or any short pasta like penne or farfalle. If using unfilled pasta, consider adding some ricotta or goat cheese at the end for a similar creamy element.