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