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Cheese Tortellini with Summer Veggies
An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it's all coated in an herby marinara sauce. Quite easily a perfect summer dish!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- skillet
📝 Preparation Steps
1
Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
2
In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
(12 oz) grape tomatoes2 cupsmedium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick)2
3
Add onion and saute ⏱️ 3 minutes. Add corn and saute ⏱️ 2 minutes more.
4
Add tomatoes then saute ⏱️ 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to ⏱️ 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
5
Drain the tortellini while reserving about 1/4 cup of the pasta water.
6
Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to ⏱️ 2 minutes. If needed add a splash of pasta water to thin.
7
Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
(12 oz) grape tomatoes2 cupsSalt (and freshly ground black pepper)
8
Serve right away topping individual servings with remaining 1/4 cup parmesan.
Nutrition Facts
calories
406 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
7 g
sugar Content
10 g
sodium Content
803 mg
protein Content
17 g
trans Fat Content
1 g
cholesterol Content
34 mg
carbohydrate Content
58 g
saturated Fat Content
4 g
unsaturated Fat Content
5 g
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