Tortellini with Summer Veggies (Printable Version)
# What You’ll Need:
→ Pasta
01 -
20 oz refrigerated three cheese tortellini
→ Vegetables
02 -
1 medium yellow onion, chopped (1 1/2 cups)
03 -
2 ears corn, kernels cut from cobs (about 2 cups)
04 -
2 cups (12 oz) grape tomatoes
05 -
2 medium zucchini (12 oz total), sliced into half moons about 0.6 cm thick
→ Sauce & Aromatics
06 -
2 Tbsp extra virgin olive oil
07 -
3 garlic cloves, minced (1 Tbsp)
08 -
1 1/4 cups marinara sauce (half of a 24 oz jar)
09 -
Salt and freshly ground black pepper to taste
→ Garnish
10 -
1/2 cup finely shredded parmesan cheese, divided
11 -
1/4 cup chopped fresh basil
12 -
1/4 cup chopped fresh parsley
# Steps to Follow:
01 -
Bring a large pot of lightly salted water to a boil. Prepare vegetables while waiting for the water to boil.
02 -
Heat olive oil in a 12-inch sauté pan or deep skillet over medium-high heat. Add onion and sauté for 3 minutes until translucent. Add corn kernels and sauté for 2 minutes more.
03 -
Add tomatoes and sauté for 3 minutes. Add zucchini and garlic, then continue to sauté until vegetables are tender and many tomatoes have burst, about 6-8 minutes longer.
04 -
While vegetables are cooking, add tortellini to boiling water and cook for 1 minute less than package directions indicate. Reserve 1/4 cup pasta water before draining.
05 -
Add drained tortellini and marinara sauce to the pan with vegetables. Cook and toss for 1-2 minutes until tortellini is fully tender. If needed, add a splash of reserved pasta water to thin the sauce.
06 -
Season with salt and pepper to taste. Toss in 1/4 cup parmesan cheese, fresh basil, and parsley until well incorporated.
07 -
Serve immediately, topping individual portions with the remaining 1/4 cup parmesan cheese.
# Additional Notes:
01 -
This dish showcases summer vegetables at their peak freshness.
02 -
The tortellini can be cooked directly in the sauce for a one-pot variation, though texture will differ slightly.
03 -
For a lighter version, use half the amount of cheese.