Cheese Tortellini with Summer Veggies Recipe

There’s nothing quite like a bowl of Cheese Tortellini with Summer Veggies—brimming with juicy tomatoes, sweet corn, and garden-fresh herbs—all tossed in a tangy marinara. This vibrant, flavor-packed dish is my idea of a perfect summer dinner: quick, comforting, oh-so-colorful, and guaranteed to delight every taste bud at the table!

this Recipe

Ingredients You’ll Need

This Cheese Tortellini with Summer Veggies recipe is all about celebrating simple ingredients at their tastiest. Each element plays a starring role—from the cheesy pasta to the rainbow of fresh vegetables—to create one unforgettable, feel-good meal.

• Refrigerated three cheese tortellini: Soft, pillowy pasta pockets filled with melty cheese, these guarantee a creamy bite in every mouthful.
• Extra virgin olive oil: For sautéing and adding lush flavor while keeping things light.
• Yellow onion: Gives a subtle sweetness and the perfect aromatic base for the veggies.
• Fresh corn kernels: Adds irresistible pops of sweetness and crunch—summer’s crown jewel!
• Grape tomatoes: Their juicy burst and tanginess balance the richness of the cheese and sauce.
• Zucchini: This tender, mild veggie soaks up all the delicious flavors in the pan.
• Garlic cloves: Just enough to brighten everything up without overwhelming the other ingredients.
• Marinara sauce: A splash of sauce ties the whole dish together and keeps each tortellini coated and flavorful.
• Salt and freshly ground black pepper: For essential seasoning, tailored to your taste.
• Finely shredded parmesan cheese: Nutty, salty, and perfect for finishing with a flourish of savoriness.
• Fresh basil and parsley: These vibrant herbs bring a fresh, green finish to every serving.

Variations

Cheese Tortellini with Summer Veggies is endlessly adaptable, so feel free to let your creativity run wild! Whether you want to switch up the veggies, add a bit of protein, or try a different sauce, this recipe loves a twist or two.

• Swap in your favorite veggies: Try bell peppers, baby spinach, or even chopped asparagus for new flavors and pops of color.
• Add some protein: Stir in cooked Italian sausage, rotisserie chicken, or white beans to boost heartiness.
• Go creamy instead of tomato-y: Swap out the marinara for Alfredo sauce or a splash of pesto for a whole new character.
• Make it vegan: Use vegan tortellini and dairy-free parmesan, along with a plant-based marinara.

How to Make Cheese Tortellini with Summer Veggies

Step 1: Prep the Veggies and Boil the Water

Start by prepping all your veggies: chop that onion, slice the zucchini into half-moons, halve the tomatoes if you like, and cut those sweet corn kernels right off the cob (trust me, it’s worth the extra minute!). At the same time, bring a large pot of salted water to a boil for the tortellini. It’s all about multitasking for maximum flavor and a super fast dinner.

Step 2: Sauté Onion and Corn

Heat the olive oil in a deep skillet or wide sauté pan over medium-high heat. Add the chopped onion first, and give it a few minutes until it turns soft and translucent—it’s building a sweet, savory backdrop for the veggies. Toss in the corn next, letting it sear just enough for those gold kernels to get slightly caramelized, about 2 more minutes.

Step 3: Add Tomatoes, Zucchini, and Garlic

Scatter the grape tomatoes into the pan and give everything a good stir. Let them cook until they begin to release their juices and blister—this takes about 3 minutes—then add the zucchini and garlic. Sauté, stirring occasionally, until the veggies turn tender and the tomatoes burst, showering your pan in summery goodness (about 6–8 minutes). At this point, it’s a great time to drop the tortellini into the boiling pot so they’re ready to toss with your veggies.

Step 4: Cook the Tortellini

Cook the cheese tortellini just a minute shy of the package instructions—this ensures they’ll stay perfectly al dente after finishing in the sauce. Before draining, save a quarter cup of the pasta water: it’s a secret weapon for silky, glossy sauce!

Step 5: Bring Everything Together

Add the drained tortellini and marinara sauce straight into the pan with your veggies. Stir gently to coat every bite with summery sauce. If the mixture looks at all dry, splash in a bit of reserved pasta water to get that perfect, saucy consistency. Now, sprinkle in half your parmesan, then the basil and parsley, and toss to combine. Taste and season with salt and pepper as needed. Serve immediately, topped with the rest of the parmesan—because there’s no such thing as too much cheese!

How to Serve Cheese Tortellini with Summer Veggies

Garnishes

I absolutely adore topping Cheese Tortellini with Summer Veggies with an extra sprinkle of parmesan and a flurry of torn fresh basil or parsley. A grind of black pepper and a drizzle of good olive oil just before serving can make each plate feel extra special—and if you have a few extra raw corn kernels or some chili flakes, sprinkle those on for crunch or a bit of heat!

Side Dishes

This dish shines as a one-bowl meal, but if you want a little something on the side, try a crisp green salad with lemony vinaigrette or a loaf of warm, crusty bread to soak up extra sauce. Roasted asparagus or garlicky sautéed spinach are lovely if you want to double up on the veggies.

Creative Ways to Present

For a playful summer party, serve Cheese Tortellini with Summer Veggies in colorful bowls with herb sprigs for garnish. Or, let guests build their own bowls, offering extra toppings like grated cheese, toasted pine nuts, or grilled shrimp on the side. For a picnic or potluck, pile the tortellini onto a big platter family-style—no one will be able to resist the colors!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply transfer the Cheese Tortellini with Summer Veggies to an airtight container and tuck it into the fridge. It keeps well for up to 3 days, and the flavors only get cozier as they meld together.

Freezing

This dish can be frozen, but for the best texture, I recommend freezing the veggie-sauce mixture and tortellini separately in airtight containers. Thaw in the fridge overnight, then combine and gently reheat before serving—this helps the tortellini stay tender and not mushy.

Reheating

Reheat Cheese Tortellini with Summer Veggies on the stovetop over medium-low heat, stirring frequently and adding a splash of water or extra marinara to loosen it up. For small portions, microwave gently in 30-second bursts, stirring between intervals until warmed through.

FAQs

Final Thoughts

Don’t let summer slip by without making this irresistible Cheese Tortellini with Summer Veggies. It’s cozy, simple, and absolutely brimming with sunshine flavor—perfect for weeknights, potlucks, or whenever you need a big bowl of color and comfort. Gather your ingredients, invite some friends, and dig in!

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