Cheese Tortellini with Veggies

This vibrant cheese tortellini dish celebrates the bounty of summer vegetables, creating a colorful, satisfying meal that comes together in just 30 minutes. The combination of sweet corn, juicy tomatoes, and tender zucchini transforms store-bought tortellini into something special while the marinara sauce brings everything together with minimal effort.

I first created this dish when my garden was bursting with zucchini and tomatoes, and now it's a summer tradition my family requests weekly. Even my vegetable-skeptical nephew asks for seconds when this appears on the table.

Ingredients

• Refrigerated cheese tortellini: Forms the hearty base and absorbs all the wonderful flavors
• Fresh corn: Cut from the cob brings natural sweetness that canned or frozen simply cannot match
• Grape tomatoes: Burst during cooking to create little pockets of tangy juice throughout the dish
• Yellow onion: Provides essential aromatic foundation that helps all the flavors meld together
• Zucchini: Adds tender texture and absorbs the marinara beautifully
• Jarred marinara sauce: Saves time without sacrificing flavor; use your favorite brand for best results
• Fresh herbs: Parsley and basil brighten everything up with their aromatic qualities
• Parmesan cheese: Adds necessary salty richness and helps create a slightly creamy texture

Step-by-Step Instructions

Start the pasta water:

Begin by bringing a large pot of lightly salted water to a boil for the tortellini. The perfect timing is to start prepping and cooking vegetables while waiting for the water to boil. This ensures everything finishes at the same time.

Sauté the aromatics:

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chopped onion and cook for a full 3 minutes until translucent. This creates the flavor foundation for the entire dish.

Add the corn:

Introduce the fresh corn kernels to the pan and cook for 2 minutes. The corn will begin to brighten in color and release its natural sweetness into the oil.

Incorporate tomatoes:

Add grape tomatoes to the vegetable mixture and cook for 3 minutes. Some tomatoes will begin to soften and wrinkle their skins as they heat through.

Complete the vegetable mixture:

Add the zucchini half-moons and minced garlic, then continue cooking until vegetables are tender and most tomatoes have burst, approximately 6 to 8 minutes. During this time, the tomatoes will release their juices creating a luscious base that marries perfectly with the marinara.

Cook the tortellini:

While the vegetables finish cooking, add the tortellini to the boiling water and cook for one minute less than package directions. This slight undercooking ensures the pasta will finish perfectly when combined with the sauce.

Combine everything:

Drain the tortellini, reserving about 1/4 cup of the starchy pasta water. Add both the tortellini and marinara sauce to the vegetable mixture. Gently toss everything together for 1 to 2 minutes until the tortellini is perfectly tender and coated in sauce.

Finish with seasonings and cheese:

Season to taste with salt and pepper, being careful not to oversalt as the parmesan adds saltiness. Toss in 1/4 cup parmesan cheese and all the fresh herbs. The residual heat will melt the cheese and release the herbs' aromatic oils.

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This dish always reminds me of summer dinners on our patio, with the scent of fresh basil filling the air. I grow zucchini specifically with this recipe in mind, and nothing beats using vegetables picked just minutes before cooking them. The natural sugars in just-picked corn make an extraordinary difference in the final flavor.

Make It Your Own

This recipe welcomes personal touches. Consider adding a pinch of red pepper flakes for heat, swap the marinara for pesto, or include other summer vegetables like bell peppers or eggplant. The beauty of this dish lies in its adaptability to whatever looks freshest at the market or in your garden.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as everything melds together. When reheating, add a splash of water or extra marinara to loosen the sauce. The tortellini will absorb some of the moisture as it sits, so this helps restore the perfect consistency.

Serving Suggestions

Serve this colorful tortellini dish with a simple green salad dressed with lemon vinaigrette and crusty garlic bread to soak up every bit of the flavorful sauce. A glass of crisp Pinot Grigio or Sauvignon Blanc complements the fresh vegetable flavors beautifully. For a heartier meal, consider adding grilled chicken or shrimp on top.

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Frequently Asked Questions

→ Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini. Just adjust the cooking time as per the package instructions.

→ What vegetables can I substitute for zucchini?

You can use yellow squash, bell peppers, or mushrooms as an alternative to zucchini for similar results.

→ How can I make this dish vegetarian-friendly?

This dish is already vegetarian-friendly. Just ensure your marinara sauce contains no meat-based ingredients.

→ Can I add protein to this dish?

Yes, you can add grilled chicken, shrimp, or even crispy tofu to enhance the protein content.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave, adding a splash of water if needed.