Cheese Tortellini with Summer Veggies

Whenever I think of summer, my mind drifts to vibrant colors, fresh produce, and warm evenings spent with loved ones. One of my favorite dishes that embodies this season is Cheese Tortellini with Summer Veggies. It’s the perfect meal to whip up when you want something quick yet bursting with flavor. I remember the first time I made it, thinking it would be an ordinary pasta dish, but as soon as the aroma of sautéed vegetables filled my kitchen, I knew I had created something special.

This dish brings together the delightful chew of cheese tortellini with whatever fresh veggies are in season, making it not only delicious but also versatile. Whether it’s a casual lunch on the patio or a cozy family dinner, this recipe fits perfectly into any mealtime. The bright colors and fresh flavors are sure to please everyone at the table, and it’s so easy to prepare that you’ll want to make it again and again.

So, let’s dive into this recipe, and I’ll show you how to create this scrumptious, seasonal delight!

Ingredients for Cheese Tortellini with Summer Veggies

When making Cheese Tortellini with Summer Veggies, you’ll want to use fresh and vibrant ingredients that truly represent the essence of summer. Each ingredient plays a key role in creating a harmony of flavors and textures. The star of the dish, cheese tortellini, pairs perfectly with a medley of seasonal vegetables, while the herbs and cheese add depth and richness.

• 20 oz refrigerated three cheese tortellini – This is the hearty base of the dish, offering a delightful filling with every bite.
• 2 tbsp extra virgin olive oil – This adds a beautiful richness and helps sauté the veggies to perfection.
• 1 medium yellow onion, chopped – It brings sweetness and depth to the sautéed vegetables.
• 2 ears corn, kernels cut from cobs (about 2 cups) – Fresh and sweet, it provides a nice crunch and summer flavor.
• 2 cups (12 oz) grape tomatoes – Bursting with juice, they contribute both color and a sweet-tart flavor.
• 2 medium (12 oz total) zucchini, sliced into half moons about 1/4-inch thick – This adds a nice texture and mild flavor that absorbs the other ingredients’ essence.
• 3 garlic cloves, minced (about 1 tbsp) – A must-have for aromatic depth and flavor.
• 1 1/4 cups marinara sauce (half of a 24 oz jar) – Provides a tangy, rich base that binds everything together.
• Salt and freshly ground black pepper – Essential for seasoning and enhancing flavors.
• 1/2 cup finely shredded parmesan cheese, divided – For creaminess and richness, with some reserved for serving.
• 1/4 cup chopped fresh basil – Adds a burst of freshness and vibrant flavor.
• 1/4 cup chopped fresh parsley – Complements the basil and adds a touch of brightness.

How to Prepare Cheese Tortellini with Summer Veggies

Preparing Cheese Tortellini with Summer Veggies is straightforward and enjoyable. Follow these steps to create a dish that’s not only visually appealing but also bursting with flavor. Let’s get started!

1. Begin by bringing a large pot of lightly salted water to a boil. This is crucial for cooking the tortellini. When the water is boiling, add the tortellini and cook according to the package directions, making sure to cook for just a minute less than indicated for a perfect al dente texture. Keep an eye on it!
2. While the water is heating up, grab a 12-inch sauté pan or deep skillet and heat olive oil over medium-high heat. You want the oil shimmering but not smoking. This indicates it’s hot enough to sauté the vegetables.
3. Add the chopped onion to the pan and sauté for about 3 minutes until it becomes translucent and fragrant. You’ll want to stir occasionally to prevent sticking.
4. Next, add the kernels from the corn and continue to sauté for another 2 minutes. The corn will brighten in color and become slightly tender, which is exactly what you want.
5. Now it’s time to add the grape tomatoes to the pan. Sauté them for about 3 minutes until they start to soften and burst. This will release their juices, making a flavorful sauce.
6. Now, toss in the sliced zucchini and minced garlic. Cook everything together until the zucchini is tender and most of the tomatoes have burst open; this should take about 6 to 8 minutes. Keep stirring to ensure even cooking.
7. While the vegetables are cooking, your tortellini should be nearing its cooking time. When it’s ready, drain the tortellini but be sure to reserve about 1/4 cup of the pasta water for later use.
8. Transfer the drained tortellini and the marinara sauce to the pan with the sautéed veggies. Toss everything together gently, cooking for about 1 to 2 minutes until the tortellini is heated through. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it.
9. Season your dish with salt and freshly ground black pepper to taste. Then, fold in 1/4 cup of the shredded parmesan cheese, as well as the chopped basil and parsley. This will elevate the dish with fresh herbal notes.
10. Serve immediately, topping each portion with the remaining parmesan cheese for an extra layer of flavor. Enjoy the colorful, fresh, and tasty Cheese Tortellini with Summer Veggies!

Substitutions and Tips

There’s nothing quite like cooking up a storm in the kitchen, and while making Cheese Tortellini with Summer Veggies, a few tips can help you elevate your dish even more. Here are some helpful suggestions:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the dish for up to 2 months. Just make sure to reheat it thoroughly before serving.
• Pairing: This dish pairs well with a fresh salad or crusty bread for a complete meal.
• Variations: Feel free to add other vegetables like bell peppers or spinach for added nutrition.
• Dressing it Up: A sprinkle of red pepper flakes can add a nice kick if you enjoy a bit of heat.
• Herbal Boost: Swap out fresh herbs for dried if you’re in a pinch, but use less as dried herbs are more concentrated.
• Additional Cheese: For extra creaminess, consider mixing in a bit of ricotta cheese along with the parmesan.

Serving Ideas for Cheese Tortellini with Summer Veggies

When it comes to serving Cheese Tortellini with Summer Veggies, there are many delightful options to consider. Here are some ideas:

• Pair with a Fresh Salad: A side of mixed greens with a light vinaigrette complements the flavors wonderfully.
• Crusty Bread: Serve with warm, crusty bread for dipping into any leftover sauce.
• Grilled Chicken: For those who enjoy meat, grilled chicken or fish make excellent additions to this meal.
• Picnic Treat: Pack it in a container for a delightful picnic lunch. It tastes great cold, too!
• Summer Gatherings: This dish is perfect for casual summer gatherings or potlucks. It’s easy to make in large quantities.
• Garnish with Extra Herbs: Top with additional fresh herbs just before serving for an appealing presentation.
• Wine Pairing: If you enjoy wine, a chilled white wine would pair beautifully with this dish.

FAQ

Conclusion

Cheese Tortellini with Summer Veggies is not just a meal; it’s a celebration of summer flavors that can easily become a family favorite. With its colorful vegetables and cheesy pasta, this dish is a delightful way to enjoy fresh produce. I encourage you to give it a try—you won’t be disappointed! It’s simple enough for a weeknight dinner but fancy enough to impress guests. So get cooking and enjoy this delicious summer dish tonight!

Cheese Tortellini with Summer Veggies

The ultimate summer meal, Cheese Tortellini with Summer Veggies combines vibrant seasonal vegetables and cheesy pasta in a delightful dish. It's quick, easy, and perfect for a weeknight dinner. Treat your taste buds tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 20 oz refrigerated three cheese tortellini
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 ears corn, kernels cut from cobs (about 2 cups)
• 2 cups grape tomatoes
• 2 medium zucchini, sliced into half moons about 1/4-inch thick
• 3 cloves garlic, minced
• 1.25 cups marinara sauce
• Salt and freshly ground black pepper
• 0.5 cup finely shredded parmesan cheese, divided
• 0.25 cup chopped fresh basil
• 0.25 cup chopped fresh parsley

Equipment

• Skillet
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

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.
2. While water is coming up to a boil, it's a good time to prep and cook the vegetables.
3. In a 12-inch sauté pan or deep skillet, heat olive oil over medium-high heat.
4. Add onion and sauté for 3 minutes.
5. Add corn and sauté for 2 minutes more.
6. Add tomatoes then sauté for 3 minutes.
7. Add zucchini and garlic and sauté until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer.
8. Drain the tortellini while reserving about 1/4 cup of the pasta water.
9. 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.
10. Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil, and the parsley.
11. Serve right away, topping individual servings with the remaining 1/4 cup parmesan.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Tip 2: You can freeze the dish for up to 2 months. Just make sure to reheat it thoroughly before serving.
• Tip 3: This dish pairs well with a fresh salad or crusty bread for a complete meal.
• Tip 4: Feel free to add other vegetables like bell peppers or spinach for added nutrition.
• Tip 5: A sprinkle of red pepper flakes can add a nice kick if you enjoy a bit of heat.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.