Cheese Tortellini with Summer Veggies
An easy and delightful dish, Cheese Tortellini with Summer Veggies is perfect for warm days. This recipe combines rich cheese tortellini with fresh vegetables, making it a vibrant option for lunch or dinner. It’s quick to prepare and full of flavor, making it an ideal choice for family meals, gatherings, or even a simple weeknight dinner. Enjoy the taste of summer with this colorful and nutritious dish!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just 30 minutes, making it a fantastic option for busy days.
- Fresh Ingredients: Using seasonal veggies enhances flavor and nutrition, ensuring every bite is delicious.
- Versatile Meal: Perfect as a main course or a side dish, this tortellini recipe fits various occasions.
- Family-Friendly: With its cheesy goodness and colorful veggies, kids will love it too!
- Healthy Choice: Packed with vitamins from the vegetables and protein from the tortellini, it’s a well-rounded meal.
Tools and Preparation
To make your cooking process smooth and efficient, gather the essential tools listed below.
Essential Tools and Equipment
- Large pot
- 12-inch sauté pan or deep skillet
- Cutting board
- Knife
- Measuring spoons
Importance of Each Tool
- Large pot: Essential for boiling the tortellini evenly without overcrowding.
- 12-inch sauté pan or deep skillet: Provides ample space for sautéing vegetables while mixing in the tortellini.
- Cutting board: Keeps your workspace organized and safe while chopping ingredients.
- Knife: A sharp knife ensures clean cuts on vegetables for even cooking.
Ingredients
An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, it’s all coated in an herby marinara sauce. Quite easily a perfect summer dish!
For the Tortellini
- 20 oz. refrigerated three cheese tortellini
For the Vegetables
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 ears corn, kernels cut from cobs (about 2 cups)
- 2 cups (12 oz) grape tomatoes
- 2 medium (12 oz total) zucchini, sliced into half moons about 1/4-inch thick
- 3 garlic cloves, minced (1 Tbsp)
For the Sauce and Garnish
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt (and freshly ground black pepper)
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
How to Make Cheese Tortellini with Summer Veggies
Step 1: Boil the Tortellini
Bring a large pot of lightly salted water to a boil to cook the tortellini. Add the tortellini when the water reaches a rolling boil. Cook them just shy of the package directions.
Step 2: Sauté the Vegetables
In a 12-inch sauté pan or deep skillet:
1. Heat olive oil over medium-high heat.
2. Add chopped onion and sauté for about 3 minutes until translucent.
3. Mix in corn and sauté for an additional 2 minutes.
4. Add grape tomatoes; continue to sauté for another 3 minutes.
5. Stir in zucchini and minced garlic; cook until veggies are tender and tomatoes burst, about 6 to 8 minutes.
Step 3: Combine Tortellini with Vegetables
When the tortellini are ready:
1. Drain them but reserve about 1/4 cup of pasta water.
2. Transfer cooked tortellini to the vegetable pan along with marinara sauce.
3. Toss everything together over heat for about 1-2 minutes until warmed through.
Step 4: Finish and Serve
Finally:
1. Season with salt and pepper to taste.
2. Toss in 1/4 cup parmesan cheese along with basil and parsley.
3. Serve hot topped with remaining parmesan cheese.
Enjoy your delicious Cheese Tortellini with Summer Veggies!
How to Serve Cheese Tortellini with Summer Veggies
Serving Cheese Tortellini with Summer Veggies is a delightful experience, bringing together vibrant flavors and textures. Here are some creative ways to serve this dish, making it even more enjoyable for you and your guests.
For a Light Lunch
- Pair with a crisp side salad for a refreshing meal.
- Serve warm or chilled; both options highlight the fresh veggies.
As an Elegant Dinner
- Plate in a shallow bowl and garnish with extra basil and parmesan for a gourmet touch.
- A drizzle of high-quality olive oil enhances the visual appeal.
With Crusty Bread
- Offer slices of garlic bread or a baguette to soak up the saucy goodness.
- Warm the bread slightly before serving to elevate the experience.
With Grilled Proteins
- Complement with grilled chicken or shrimp for added protein.
- Marinate proteins in Italian herbs for flavor harmony.
As Meal Prep
- Divide into meal prep containers for easy lunches throughout the week.
- Store in the fridge for up to three days, reheating as needed.
How to Perfect Cheese Tortellini with Summer Veggies
To achieve the best results when making Cheese Tortellini with Summer Veggies, follow these handy tips that can elevate your dish.
- Use ripe vegetables: Fresh, seasonal produce enhances flavor. Choose zucchini and tomatoes that are firm and vibrant.
- Don’t overcook tortellini: Follow package instructions closely. Cooking them just shy of done ensures they retain their texture when mixed with veggies.
- Reserve pasta water: This starchy water helps adjust sauce consistency. Use it sparingly to create a creamy finish without additional cream.
- Experiment with herbs: While basil and parsley are excellent, try adding oregano or thyme for different flavor profiles.
- Adjust seasoning: Taste before serving. A dash of salt or pepper can make all the difference in enhancing flavors.
- Garnish creatively: Finish your dish with toasted pine nuts or a sprinkle of chili flakes for an added crunch and kick.
Best Side Dishes for Cheese Tortellini with Summer Veggies
Pairing side dishes with Cheese Tortellini with Summer Veggies can elevate your meal further. Here are some fantastic options that complement this dish beautifully.
- Garlic Bread: Crunchy on the outside and soft inside, perfect for dipping into the marinara sauce.
- Caprese Salad: Juicy tomatoes, fresh mozzarella, and basil drizzled with balsamic reduction make a refreshing addition.
- Grilled Asparagus: Lightly charred asparagus adds a smoky flavor that pairs well with the tortellini’s richness.
- Caesar Salad: Crisp romaine, creamy dressing, and croutons provide a classic contrast to the pasta dish.
- Roasted Brussels Sprouts: Caramelized sprouts add depth of flavor and texture; toss them simply with olive oil and salt before roasting.
- Stuffed Peppers: Colorful peppers stuffed with rice, beans, or quinoa create a hearty side that complements summer veggies beautifully.
- Pesto Zucchini Noodles: These provide another veggie option while keeping things light; toss lightly in pesto sauce for flavor.
- Fruit Salad: A sweet mix of seasonal fruits cleanses the palate after rich tortellini bites.
Common Mistakes to Avoid
When making Cheese Tortellini with Summer Veggies, it’s easy to make a few common errors that can affect the dish’s overall flavor and texture. Here are some mistakes to watch out for:
- Skipping the seasoning: Failing to season your vegetables and pasta can lead to blandness. Always add salt and pepper at each cooking stage for the best flavor.
- Overcooking the tortellini: Cooking tortellini too long can make it mushy. Follow package directions closely and aim for al dente, about a minute less than suggested.
- Not timing the veggies: Adding all vegetables at once may result in uneven cooking. Sauté them in stages according to their cooking times for perfect tenderness.
- Ignoring fresh herbs: Fresh basil and parsley are key for flavor depth. Don’t skip them; add them just before serving to retain their freshness and aroma.
- Forgetting about pasta water: The starchy pasta water can help thicken sauces. Reserve some before draining your tortellini; it can enhance the sauce’s consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Cheese Tortellini with Summer Veggies
- Freeze in a suitable container or freezer bag.
- It can be stored for up to 2 months.
Reheating Cheese Tortellini with Summer Veggies
- Oven: Preheat to 350°F (175°C). Place in an oven-safe dish, cover, and heat for about 15-20 minutes.
- Microwave: Heat in short intervals of 1-2 minutes, stirring in between until warmed through.
- Stovetop: Add a splash of water or broth in a pan over medium heat, stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about making Cheese Tortellini with Summer Veggies:
Can I use frozen cheese tortellini?
Yes! You can use frozen cheese tortellini directly without thawing. Just increase the boiling time slightly as indicated on the package.
What other veggies work well in this dish?
Aside from zucchini, consider adding bell peppers, spinach, or asparagus for variety and nutrition.
Is Cheese Tortellini with Summer Veggies gluten-free?
To make it gluten-free, use gluten-free tortellini and ensure all other ingredients are certified gluten-free.
How do I make this dish vegan?
To make it vegan, substitute cheese tortellini with a plant-based version and omit parmesan cheese. You can also use nutritional yeast for added flavor.
Final Thoughts
Cheese Tortellini with Summer Veggies is not only easy to prepare but also allows for lots of customization. Feel free to experiment with different vegetables or herbs based on what you have on hand. This recipe is perfect for summer lunches or dinners when you want something light yet satisfying. Give it a try!
Cheese Tortellini with Summer Veggies
- Total Time: 30 minutes
- Yield: Serves 4
Description
Cheese Tortellini with Summer Veggies is a delightful and vibrant dish that captures the essence of summer in every bite. This easy recipe combines rich cheese-filled tortellini with an array of fresh seasonal vegetables, creating a colorful medley perfect for lunch or dinner. In just 30 minutes, you can whip up this flavorful meal, making it ideal for busy weeknights or family gatherings. The combination of herby marinara sauce and sautéed zucchini, corn, and tomatoes ensures every forkful is packed with nutrition and taste. Serve it warm or enjoy it chilled as a refreshing pasta salad; this dish is a versatile crowd-pleaser.
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
- 2 cups grape tomatoes
- 2 medium zucchinis, sliced
- 3 garlic cloves, minced
- 1 1/4 cups marinara sauce
- Salt and pepper to taste
- 1/2 cup finely shredded parmesan cheese
Instructions
- Boil tortellini in salted water until just under al dente. Drain and reserve some pasta water.
- In a sauté pan, heat olive oil over medium-high heat. Sauté onions until translucent.
- Add corn and cook for another two minutes, then mix in tomatoes and zucchini along with minced garlic; sauté until tender.
- Combine cooked tortellini with the vegetables and marinara sauce in the pan; toss over heat until warmed through.
- Season with salt and pepper; stir in parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
