Cheese Tortellini with Summer Veggies
An easy and delicious dish, Cheese Tortellini with Summer Veggies is perfect for warm days. This recipe combines rich cheese tortellini with fresh, sautéed summer vegetables like zucchini, corn, and tomatoes. Tossed in a flavorful herby marinara sauce, this meal is not only quick to prepare but also versatile enough for weeknight dinners or special gatherings. Enjoy the bright flavors of summer in every bite!
Why You’ll Love This Recipe
- Quick and Easy: This dish takes only 30 minutes to prepare, making it ideal for busy weeknights.
- Loaded with Veggies: Packed with fresh zucchini, corn, and tomatoes, it’s a great way to enjoy summer produce.
- Versatile: Perfect as a main course or a side dish; serve it at barbecues, potlucks, or family dinners.
- Flavorful Sauce: The herby marinara sauce elevates the taste of the tortellini and veggies.
- Family-Friendly: A hit with both kids and adults alike, everyone will enjoy this tasty meal.
Tools and Preparation
To make your cooking experience smooth and enjoyable, gather your essential tools before you start. These items will help you efficiently prepare your Cheese Tortellini with Summer Veggies.
Essential Tools and Equipment
- Large pot
- 12-inch sauté pan or deep skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Importance of Each Tool
- Large pot: Essential for boiling the tortellini to ensure they cook evenly and correctly.
- 12-inch sauté pan: Provides enough space to cook all the vegetables together without overcrowding.
- Cutting board & knife: Necessary for chopping vegetables efficiently and safely.
Ingredients
An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and 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 Veggies
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion, chopped (about 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 (about 1 Tbsp)
For the Sauce
- 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. Cook tortellini for one minute less than the package directions indicate. While waiting for the water to boil, you can prep and cook the vegetables.
Step 2: Sauté the Onion
In a 12-inch sauté pan or deep skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for about 3 minutes until translucent.
Step 3: Add Corn
Next, add corn kernels to the pan. Sauté for an additional 2 minutes until slightly tender.
Step 4: Incorporate Tomatoes
Add grape tomatoes to the mixture and sauté for about 3 minutes until they begin to soften.
Step 5: Add Zucchini & Garlic
Stir in sliced zucchini and minced garlic. Continue to sauté until vegetables are tender and many tomatoes burst open—this should take about 6 to 8 minutes. During this time, add the tortellini to the pot of boiling water so they finish cooking at the same time.
Step 6: Combine Tortellini & Sauce
Drain the tortellini while reserving about 1/4 cup of pasta water. Transfer cooked tortellini along with marinara sauce into the pan with veggies. Toss gently until everything is well combined; this should take about 1-2 minutes. If needed, add a splash of reserved pasta water to thin out the sauce.
Step 7: Season & Serve
Season your dish with salt and pepper to taste. Toss in 1/4 cup of parmesan cheese along with chopped basil and parsley just before serving.
Step 8: Enjoy!
Serve immediately by topping each individual portion with remaining parmesan cheese for added flavor.
This simple yet flavorful Cheese Tortellini with Summer Veggies is sure to become a favorite during warm weather months!
How to Serve Cheese Tortellini with Summer Veggies
Serving Cheese Tortellini with Summer Veggies is a delightful way to enjoy a light meal that celebrates the flavors of summer. Here are some creative serving suggestions to enhance your dish.
Garnish with Fresh Herbs
- Basil and Parsley: Add extra chopped basil and parsley on top for a fresh burst of flavor.
- Chili Flakes: Sprinkle some chili flakes for a hint of heat that complements the cheese.
Pair with a Side Salad
- Mixed Greens Salad: A simple salad with mixed greens, cucumbers, and a light vinaigrette can balance the richness of the tortellini.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze make a perfect pairing.
Serve with Crusty Bread
- Garlic Bread: Toasted garlic bread is excellent for soaking up the herby marinara sauce.
- Focaccia: Soft focaccia topped with rosemary adds a lovely touch to your meal.
Enjoy as Leftovers
- Chilled Tortellini Salad: Turn any leftovers into a chilled pasta salad by adding more veggies and dressing it lightly for lunch the next day.
How to Perfect Cheese Tortellini with Summer Veggies
To make your Cheese Tortellini with Summer Veggies even better, consider these helpful tips.
- Cooking Timing: Cook the tortellini just shy of the package instructions to keep them firm and not mushy.
- Fresh Ingredients Matter: Use fresh vegetables for vibrant flavors and nutrients; they make all the difference in this dish.
- Adjust Sauce Consistency: If your dish seems too thick, add reserved pasta water gradually until you reach the desired consistency.
- Season Generously: Don’t skimp on salt and pepper; they enhance all the flavors in your meal.
- Experiment with Cheeses: Try different types of cheese like feta or goat cheese for an exciting twist.
- Add Protein if Desired: For those who want extra protein, consider adding grilled chicken or shrimp.
Best Side Dishes for Cheese Tortellini with Summer Veggies
Pairing side dishes with your Cheese Tortellini with Summer Veggies can elevate the meal experience. Here are some great options:
- Garlic Toast: Crispy slices of bread topped with garlic butter complement the pasta perfectly.
- Grilled Vegetables: Seasonal veggies like bell peppers and eggplant grilled to perfection add flavor and nutrition.
- Caesar Salad: Crisp romaine lettuce dressed in creamy Caesar dressing offers crunch alongside your tortellini.
- Roasted Asparagus: Lightly seasoned asparagus roasted until tender adds elegance to your plate.
- Italian Antipasto Plate: A selection of olives, cheeses, and cured meats provides variety and texture.
- Corn on the Cob: Sweet corn brushed with butter brings out summer’s essence when served alongside this dish.
Common Mistakes to Avoid
When making Cheese Tortellini with Summer Veggies, it’s easy to run into a few common pitfalls. Here are some mistakes to avoid for the best results.
- Overcooking the tortellini: Make sure to follow the package instructions carefully. Cooking them too long can lead to mushiness.
- Neglecting seasoning: Always taste and adjust seasoning with salt and pepper. Fresh veggies often need a boost of flavor.
- Skipping the reserved pasta water: This starchy water helps to create a cohesive sauce. Before draining, remember to save some!
- Not prepping ingredients first: Sautéing veggies takes time, so prep everything before you start cooking for smoother workflow.
- Ignoring ingredient freshness: Using fresh, in-season vegetables enhances the dish’s flavor. Check your produce for ripeness.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- They will keep for up to 3-4 days in the fridge.
Freezing Cheese Tortellini with Summer Veggies
- Place cooled portions in freezer-safe containers or bags.
- The dish can be frozen for up to 2 months.
Reheating Cheese Tortellini with Summer Veggies
- Oven: Preheat oven to 350°F (175°C). Place in a baking dish and cover with foil; heat for about 20 minutes.
- Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat on medium power in 1-minute intervals until warm.
- Stovetop: In a skillet, add a splash of water or broth, then reheat over medium heat while stirring until hot.
Frequently Asked Questions
Here are some common questions about making Cheese Tortellini with Summer Veggies.
Can I use frozen tortellini?
Yes! Frozen cheese tortellini works well. Just cook according to package instructions, adding a minute or two if needed.
What other vegetables can I add?
You can add bell peppers, spinach, or eggplant for different flavors and textures. Feel free to customize based on your preferences!
How can I make this recipe vegan?
Swap out the cheese tortellini for vegan options and use dairy-free cheese alternatives. You can also replace parmesan with nutritional yeast.
Is this dish suitable for meal prep?
Absolutely! It stores well and reheats nicely, making it perfect for meal prep or quick weeknight dinners.
Final Thoughts
This Cheese Tortellini with Summer Veggies is not just delicious but also versatile. You can easily customize it by adding your favorite vegetables or adjusting seasonings. Try this recipe today; it’s sure to become a summer favorite!
Cheese Tortellini with Summer Veggies
- Total Time: 30 minutes
- Yield: Serves 4
Description
Cheese Tortellini with Summer Veggies is a vibrant, easy-to-make dish that captures the essence of summer in every bite. This delightful recipe features tender cheese tortellini paired with fresh, sautéed vegetables like zucchini, corn, and tomatoes, all enveloped in a fragrant herby marinara sauce. Perfect for warm evenings, this versatile dish can be served as a main course or alongside grilled meats at family gatherings or potlucks. With its quick preparation time of just 30 minutes, you can enjoy a satisfying meal without spending hours in the kitchen. Bright, colorful, and packed with flavor, this recipe is guaranteed to become a summertime favorite for both kids and adults!
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 zucchini (sliced)
- 3 garlic cloves (minced)
- 1 1/4 cups marinara sauce
- 1/2 cup finely shredded parmesan cheese (divided)
- Fresh basil and parsley (chopped)
Instructions
- Boil the tortellini in salted water for one minute less than package directions.
- In a skillet, heat olive oil over medium-high heat and sauté onion until translucent.
- Add corn kernels; sauté for another two minutes.
- Incorporate grape tomatoes; cook until softened.
- Stir in zucchini and garlic; sauté until veggies are tender.
- Drain tortellini (reserve some pasta water) and add to skillet with marinara sauce.
- Toss gently to combine; adjust sauce consistency with reserved pasta water if needed.
- Season with salt and pepper; mix in parmesan cheese and herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 25mg
