Description
This Cheese Tortellini with Summer Veggies recipe is a delightful combination of three cheese tortellini tossed with a variety of fresh summer vegetables and herbs, creating a colorful and flavorful pasta dish that’s perfect for a light and satisfying meal.
Ingredients
Units
Scale
For the Tortellini:
- 20 oz. refrigerated three cheese tortellini
For the Veggies:
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped (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 (1 Tbsp)
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt and freshly ground black pepper to taste
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Tortellini: Bring a large pot of lightly salted water to a boil. Cook tortellini for a minute shy of the package instructions.
- Prepare the Veggies: In a saute pan, heat olive oil and saute onion, corn, tomatoes, zucchini, and garlic until tender.
- Combine and Cook: Drain tortellini, reserving some pasta water. Add tortellini and marinara sauce to the pan with veggies. Cook briefly, adding pasta water if needed.
- Season and Serve: Season with salt and pepper, then toss in parmesan, basil, and parsley. Serve topped with remaining parmesan.
Notes
- You can customize this dish by adding other summer vegetables like bell peppers or eggplant.
- Feel free to adjust the amount of cheese and herbs to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg
