Introduction
Last Saturday I swung by my local farmers’ market—those little corn ears and fat zucchini were calling my name. By the time I got home, I couldn’t resist tossing them into a simple pasta dish. The result? A bowl of Cheese Tortellini with Summer Vegetables that’s bright, comforting and ready in half an hour. Seriously, it tasted like sunshine on a plate.
Why You’ll Love This
I love this recipe because it’s all about celebrating produce at its peak.
• It’s done in 30 minutes.
• Minimal chopping—just slice, sauté and stir.
• The cheesy tortellini feels indulgent, but the veggies keep it light.
• It’s kind of foolproof: swap in whatever’s fresh and on hand.
Ingredients
- 1 pound cheese tortellini (fresh or refrigerated)
- 2 cups corn kernels (cut from fresh ears or thawed from frozen)
- 1 medium zucchini, cut into half-moons
- 2 cups marinara sauce (your favorite jar or homemade)
- ¼ cup grated Parmesan cheese
- A handful of fresh basil leaves, torn
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Boil the pasta. Bring a big pot of salted water to a rolling boil. Cook the tortellini just until al dente, then drain.
- Sauté the veggies. In a wide skillet, heat the oil over medium. Toss in zucchini and corn. Season lightly with salt and pepper and cook until zucchini just softens, about 4 minutes.
- Heat the sauce. Pour in the marinara and let it bubble for a minute to marry with the veggies.
- Toss it all together. Slide your drained tortellini into the skillet and gently stir so every pillow of pasta is coated in sauce.
- Finish with cheese and basil. Sprinkle on the Parmesan and torn basil, then turn off the heat and serve.
How to Serve
Scoop this pasta into shallow bowls and watch the colors pop. A squeeze of lemon over the top brings brightness. Serve alongside crunchy bread or a crisp green salad.
How to Store
Leftovers keep beautifully in an airtight container for up to three days. Reheat gently on the stove with a splash of water or extra sauce to bring it back to life.
Chef’s Tips
• If you like a touch of heat, toss in a pinch of red pepper flakes.
• For a creamier sauce, swirl in a spoonful of ricotta or Greek yogurt off heat.
• Don’t overcook the zucchini—it should still have a bite.
Variations
• Swap corn for peas or halved cherry tomatoes.
• Stir grilled chicken or shrimp in at the end for extra protein.
• Change up the sauce: try pesto or a simple butter-garlic sauce.
FAQs
Can I use frozen vegetables?
Yes—just thaw and drain excess water before sautéing.
Is fresh tortellini better?
I find fresh or refrigerated cooks more evenly, but dried works in a pinch.
Can I make this ahead?
You can prep veggies and sauce separately, then combine at dinner time.
Conclusion
This summer-ready tortellini dish brings together cheesy comfort and garden-fresh veggies with almost no fuss. It’s the perfect weeknight lifeline when you want something colorful, filling and truly delicious.
Cheese Tortellini with Summer Vegetables
Ingredients
- 1 lb cheese tortellini
- 2 cups corn kernels
- 1 medium zucchini sliced
- 2 cups marinara sauce
- ¼ cup grated Parmesan
- Fresh basil leaves torn
- Salt and pepper
- 1 tbsp olive oil
Instructions
- Cook tortellini in salted boiling water, drain.
- Sauté zucchini and corn in oil until tender.
- Add marinara and simmer briefly.
- Toss in tortellini, top with Parmesan and basil, serve hot.
Notes
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 4