Cheese Tortellini Summer Veggies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 oz refrigerated three cheese tortellini
02 -
2 Tbsp extra virgin olive oil
03 -
1 medium yellow onion, chopped (1 1/2 cups)
04 -
2 ears of corn, kernels cut from cobs (about 2 cups)
05 -
2 cups (12 oz) grape tomatoes
06 -
2 medium (12 oz total) zucchini, sliced into half moons about 1/4-inch thick
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
10 -
1/2 cup finely shredded parmesan cheese, divided
11 -
1/4 cup chopped fresh basil
12 -
1/4 cup chopped fresh parsley
# Instructions:
01 -
Bring a large pot of lightly salted water to a boil. Cook tortellini a minute shy of the cook time according to the package directions.
02 -
In a 12-inch saute pan or deep skillet, heat olive oil over medium-high heat. Add onion and saute for 3 minutes.
03 -
Add corn to the pan and saute for 2 minutes.
04 -
Add grape tomatoes and saute for 3 minutes.
05 -
Add zucchini and garlic to the pan and saute until the vegetables are tender, and many of the tomatoes have burst, about 6 to 8 minutes longer. During this time, add the tortellini to the boiling water.
06 -
Drain the tortellini, reserving about 1/4 cup of the pasta water. Transfer the tortellini and marinara sauce to the pan with the vegetables. Cook and toss until tortellini is tender, about 1 to 2 minutes. If needed, add a splash of pasta water to thin the sauce.
07 -
Season with salt and pepper to taste. Toss with 1/4 cup parmesan cheese, basil, and parsley. Serve immediately, topping each serving with the remaining parmesan.
# Notes:
01 -
Reserve some pasta water to help thin the sauce if necessary.