Cheese Tortellini Summer Veggies (Printable Version)
Tortellini with zucchini, tomatoes, corn, and marinara. A fresh and vibrant summer dish.
# What You'll Need:
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 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
# Steps to Follow:
01 -
Bring a large pot of lightly salted water to a boil. Cook tortellini one minute shy of the package directions. While water is boiling, prepare the vegetables.
02 -
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 continue to sauté for 2 minutes.
03 -
Add tomatoes to the pan and sauté for 3 minutes. Add zucchini and garlic and sauté until the vegetables are tender and many of the tomatoes have burst, about 6 to 8 minutes. During this time, cook the tortellini in the boiling water so both finish together.
04 -
Drain the tortellini, reserving 1/4 cup of pasta water. Transfer tortellini and marinara sauce to the pan with vegetables. Cook and toss until tortellini is tender, about 1 to 2 minutes. If needed, add a splash of the reserved pasta water to thin the sauce.
05 -
Season with salt and pepper to taste. Toss in 1/4 cup parmesan, basil, and parsley. Serve immediately, topping individual servings with the remaining 1/4 cup parmesan.
# Additional Notes:
01 -
For best results, use fresh summer vegetables at their peak ripeness.