Cheese Tortellini with Summer Veggies

Cheese Tortellini with Summer Veggies is a vibrant and flavorful dish that brings together fresh, seasonal vegetables and tender cheese-filled tortellini in a delicious marinara sauce. With the sweet crunch of corn, juicy tomatoes, and the earthiness of zucchini, this dish is both light and satisfying. It’s perfect for a summer dinner or a quick, healthy meal anytime.

Why Cheese Tortellini with Summer Veggies is So Irresistible

This dish is irresistible because it combines the richness of three-cheese tortellini with the freshness of summer vegetables, creating a satisfying yet light meal. The marinara sauce adds a savory base, while the sweet corn and juicy tomatoes balance the richness of the tortellini. Fresh herbs and Parmesan cheese tie everything together, giving it a burst of flavor in every bite. It’s an easy, colorful, and comforting dish that’s perfect for any occasion.

Cheese Tortellini with Summer Veggies Recipe

Ingredients:

• For the Tortellini and Veggies:
  • 20 oz refrigerated three-cheese tortellini
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 ears corn (kernels cut from cobs)
  • 2 cups grape tomatoes
  • 2 medium zucchinis, sliced into half moons
  • 3 garlic cloves, minced
  • 1 1/4 cups marinara sauce
  • Salt and freshly ground black pepper, to taste
• For the Garnish:
  • 1/2 cup finely shredded Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley

Step-by-Step Guide to Making Cheese Tortellini with Summer Veggies

1. Cook the Tortellini
   Bring a large pot of lightly salted water to a boil. Add the tortellini and cook for 1 minute less than the package directions to keep them firm. Drain the tortellini, reserving 1/4 cup of the pasta water for later.
2. Sauté the Vegetables
   While the pasta is cooking, prep the vegetables. In a 12-inch sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
   Add the chopped onion and sauté for 3 minutes, or until softened.
   Next, add the corn kernels and sauté for 2 minutes more.
   Add the grape tomatoes and sauté for another 3 minutes until they begin to soften.
   Add the zucchini and minced garlic, and sauté for another 6-8 minutes, or until the vegetables are tender.
3. Combine the Tortellini and Marinara Sauce
   Once the vegetables are tender, add the drained tortellini and marinara sauce to the pan with the veggies. Toss everything together, cooking for 1-2 minutes until the tortellini is tender and well coated in the sauce. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
4. Season and Garnish
   Season the dish with salt and freshly ground black pepper to taste.
   Toss in the chopped basil, parsley, and 1/4 cup of Parmesan cheese. Mix everything well to combine.
5. Serve
   Serve the dish hot, topping with the remaining Parmesan cheese and a little extra fresh parsley and basil for garnish.

Key Ingredients for Perfect Cheese Tortellini with Summer Veggies

• Three-Cheese Tortellini: The cheese-filled pasta is the star of this dish, providing richness and depth. You can also use other types of tortellini, such as spinach or mushroom, depending on your preference.
• Seasonal Vegetables: Corn, zucchini, and tomatoes are the perfect summer vegetables for this dish. They add color, texture, and flavor, making it a great way to use up fresh produce.
• Marinara Sauce: A classic, simple marinara sauce serves as the base, adding tangy, savory flavor to the dish.
• Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty flavor that complements the richness of the tortellini.

Exploring Variations for Your Cheese Tortellini with Summer Veggies

• Add Protein: For extra protein, you can add grilled chicken, shrimp, or Italian sausage to the dish.
• Make It Creamier: Stir in a bit of heavy cream or a dollop of ricotta cheese for a creamy, rich sauce.
• Add More Veggies: You can add more vegetables like bell peppers, spinach, or mushrooms to enhance the dish.
• Vegan Version: To make this dish vegan, use dairy-free tortellini and cheese, and substitute the Parmesan with a plant-based alternative.

Tips for Perfect Cheese Tortellini with Summer Veggies Every Time

• Don’t Overcook the Tortellini: Be sure to cook the tortellini for just the right amount of time—1 minute less than the package suggests—to keep them from becoming mushy.
• Use Fresh Herbs: Fresh basil and parsley are key to bringing out the bright flavors in this dish. Don’t skip them!
• Add Pasta Water Gradually: If the sauce seems too thick, add the reserved pasta water a little at a time until you reach your desired consistency.

Nutritional Information for Health-Conscious Eaters

Here’s the approximate nutritional breakdown for each serving of Cheese Tortellini with Summer Veggies (based on 4 servings):

• Calories: 380 kcal
• Fat: 15g
• Carbohydrates: 45g
• Protein: 15g
• Fiber: 5g

For a lighter version, you can reduce the amount of cheese or swap in a lower-fat dressing or pesto.

Storing and Reheating Your Cheese Tortellini with Summer Veggies

To Store: Store any leftovers in an airtight container in the fridge for up to 3 days.
To Freeze: This dish can be frozen for up to 2 months. When ready to reheat, thaw in the fridge overnight and heat on the stovetop or in the microwave.

Serving Suggestions for Cheese Tortellini with Summer Veggies

This dish is delicious on its own, but you can serve it with a side of garlic bread, a fresh green salad, or roasted vegetables for a complete meal. A sprinkle of extra Parmesan cheese or a drizzle of olive oil will add extra flavor.

Essential Cooking Tools and Equipment

For this recipe, you’ll need:

• Large pot for boiling the tortellini
• Large sauté pan for cooking the vegetables and combining the pasta
• Knife and cutting board for chopping the vegetables
• Measuring spoons and cups for measuring the ingredients

Frequently Asked Questions

Can I use frozen corn?
Yes, frozen corn will work just as well as fresh corn. Simply thaw it before adding it to the pan.

Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time and refrigerate it for up to 2 days. Reheat it on the stovetop with a little extra marinara sauce or pasta water if needed.

Can I use gluten-free pasta?
Yes, you can use gluten-free tortellini if you need a gluten-free version of the dish. The recipe will still taste great!

Quick and Easy Cheese Tortellini with Summer Veggies Recipe

Ingredients:

• 1 lb tortellini
• 2 cups corn
• 1 zucchini
• 1/4 cup Parmesan cheese

Instructions:

1. Cook the tortellini and veggies.
2. Toss with marinara sauce and cheese.
3. Serve and garnish with fresh herbs.

Key Takeaways

Cheese Tortellini with Summer Veggies is a quick, flavorful, and nutritious dish that’s perfect for busy weeknights. The combination of tender pasta, fresh vegetables, and savory marinara sauce makes it a satisfying meal that everyone will love!