Description
Cheese Tortellini with Summer Veggies is a delightful and vibrant dish that brings together rich cheese tortellini and an array of fresh summer vegetables, including zucchini, tomatoes, and corn. Tossed in a herby marinara sauce, this meal is not only quick to prepare but also bursting with flavor, making it the perfect choice for busy weeknights or casual gatherings.
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 1/4 cups marinara sauce
- Salt and pepper to taste
- Fresh basil and parsley for garnish
Instructions
- Boil a large pot of salted water and cook the tortellini according to package directions, stopping one minute short. Drain, reserving some pasta water.
- In a large sauté pan, heat olive oil over medium-high heat. Sauté onion until translucent (about 3 minutes), then add corn and sauté for another 2 minutes.
- Add grape tomatoes and cook until softened (about 3 minutes). Stir in zucchini and garlic; sauté until tender (6-8 minutes).
- Combine cooked tortellini with the sautéed veggies and marinara sauce in the pan. Toss gently until warmed through.
- Season with salt and pepper; toss in half of the parmesan cheese along with chopped herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg