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
Scale
- 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