Meet your new summer obsession: Cheese Tortellini with Summer Veggies. This sun-kissed skillet dinner packs tender cheese tortellini, sweet corn, juicy tomatoes, and crisp zucchini into every forkful. Finished with a swirl of bright marinara and fresh herbs, it’s a weeknight wonder you’ll crave all season.
Why You’ll Love This Recipe
- Vibrant Summer Flavors: Every bite bursts with the sweetness of fresh corn, juicy tomatoes, and aromatic herbs—this is summer on your plate.
- Quick and Fuss-Free: From start to finish, Cheese Tortellini with Summer Veggies comes together in about 30 minutes—perfect for busy nights or when you want a beautiful meal fast.
- Crowd-Pleasing Comfort: Cheesy tortellini in a fresh veggie medley is a combination that wins over kids and adults alike—everyone comes back for seconds.
- Easy to Customize: Swap in your favorite vegetables or sauces to make it your own—this dish is endlessly adaptable to what’s in your kitchen or garden.
Ingredients You’ll Need
The secret to the irresistible flavor and vibrant color of Cheese Tortellini with Summer Veggies is using the freshest, simplest ingredients. Each one brings something special—cheese-filled pasta for richness, crisp veggies for sweetness and crunch, and plenty of herbs for fresh, garden-inspired aroma.
- Refrigerated Three Cheese Tortellini (20 oz.): These tender little pasta pillows bring plenty of gooey, melty cheese to every bite. Look for them in the refrigerated pasta section for the best texture.
- Extra Virgin Olive Oil (2 Tbsp): A good drizzle helps veggies caramelize and adds a hint of peppery flavor.
- Yellow Onion (1 medium, about 1½ cups, chopped): Sautéed onion gives your sauce a savory backbone—don’t skip this aromatic base.
- Corn Kernels, Fresh from 2 Ears (about 2 cups): The sweet pop of summer corn is a game-changer. Slice kernels right off the cob for maximum flavor.
- Grape Tomatoes (2 cups, 12 oz): Little bursts of juicy flavor that soften and burst in the pan, bringing a summery tang.
- Zucchini (2 medium, about 12 oz), sliced into half moons: These soak up all the saucy goodness while keeping things light and seasonal.
- Garlic (3 cloves, minced): A fresh, zippy punch that wakes up the whole pan—always add just before the final sauté for best flavor.
- Marinara Sauce (1¼ cups, about half a 24 oz jar): This ties the whole dish together with acidity and body; choose a brand you love or use homemade.
- Salt & Freshly Ground Black Pepper: Don’t forget to season as you go for the most vibrant flavors.
- Finely Shredded Parmesan Cheese (½ cup, divided): Half melts into the pasta; the rest is sprinkled on top for salty-savory magic.
- Chopped Fresh Basil (¼ cup): This infuses the dish with a bright, unmistakably summery scent.
- Chopped Fresh Parsley (¼ cup): Adds more herbal freshness and beautiful color.
Variations
One of the joys of Cheese Tortellini with Summer Veggies is how incredibly easy it is to tweak for your tastes, the season, or whatever’s hiding in your fridge. Don’t be shy about mixing things up to make this recipe perfect for you (and your picky eaters, too)!
- Swap the Veggies: Try bell peppers, asparagus, or baby spinach in place of—or alongside—the zucchini and corn if you have them on hand.
- Change Up the Sauce: For a creamier version, stir in a few spoonfuls of mascarpone or a splash of cream instead of marinara for a luxurious, velvety sauce.
- Go Protein-Packed: Toss in cooked, sliced chicken sausage or grilled shrimp for extra heartiness and flavor.
- Make It Vegan: Use vegan cheese tortellini, swap in your favorite dairy-free cheese, and choose a plant-based marinara for a totally plant-powered meal.
How to Make Cheese Tortellini with Summer Veggies
Step 1: Boil the Tortellini
Bring a large pot of salted water to a boil. As you prep your veggies, cook the tortellini according to the package directions—but stop a minute before they’re fully done. This makes sure they finish cooking in the sauce and soak up all those fresh flavors without becoming mushy.
Step 2: Sauté the Summer Veggies
While your water heats, warm olive oil in a large skillet over medium-high heat. Start with the onions, sautéing for about 3 minutes so they soften and turn fragrant. Next, add the corn, letting it caramelize just a bit, and then tumble in the grape tomatoes. After a few more minutes, stir in the zucchini and garlic. Sauté until the veggies are just-tender and some tomatoes burst, releasing their awesome juices.
Step 3: Combine Tortellini & Sauce
Once the tortellini are ready, scoop them right into the skillet of veggies (reserve a bit of pasta water on the side). Pour in your marinara and gently toss everything together so the tortellini are coated and the sauce mingles with those summery pan juices. Add a splash of pasta water if you want it a bit looser.
Step 4: Finish with Cheese & Herbs
Turn off the heat, then sprinkle in half of your shredded parmesan, the basil, and parsley. Give everything a loving toss—watch the cheese melt in, and breathe in that warm herbal aroma! Taste and season with salt and pepper as needed. Serve hot, topped with the remaining parmesan for that perfect cheesy finish.
Pro Tips for Making Cheese Tortellini with Summer Veggies
- Al Dente is the Goal: Undercook the tortellini just slightly, as it will finish up in the sauce for the ideal texture—no mushy pasta here!
- Layering the Veggies: Add vegetables in stages—onion first, then corn, tomatoes, and finally zucchini and garlic—to maximize flavor and prevent sogginess.
- Reserve Pasta Water: Always save a splash! The starchy water helps your sauce cling to the tortellini for a silkier, more luscious finish.
- Fresh Herbs Matter: Add basil and parsley at the end to keep the herbs vibrant and their flavors fresh—never dull or cooked-out.
How to Serve Cheese Tortellini with Summer Veggies
Garnishes
This dish practically begs for a final flurry of grated parmesan, but you can also finish it with extra ribbons of basil, a drizzle of fruity olive oil, or even a few toasted pine nuts. Each garnish adds that little something special which takes Cheese Tortellini with Summer Veggies from great to unforgettable.
Side Dishes
Serve Cheese Tortellini with Summer Veggies alongside a crisp green salad with lemony vinaigrette or buttery garlic bread for a complete, cheerful meal. Looking for something heartier? Roasted chicken or grilled fish make it a more substantial supper.
Creative Ways to Present
Show off those colors by piling your pasta high in a large, shallow bowl and topping with extra fresh herbs. Try spooning individual portions into small casseroles for a make-ahead party option—or serve family-style, letting everyone dig in for a summery, shareable feast.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Cheese Tortellini with Summer Veggies to an airtight container and pop it in the fridge. It will keep well for up to 3 days, and the flavors actually deepen overnight!
Freezing
While tortellini itself freezes beautifully, the delicate veggies in this dish tend to lose their snap and can get watery after thawing. For best results, freeze just the cooked tortellini and sauce, adding freshly sautéed veggies after reheating.
Reheating
For the tastiest leftovers, reheat Cheese Tortellini with Summer Veggies gently in a skillet over medium heat, adding a splash of water or extra marinara to keep everything moist. A quick zapping in the microwave works too—just be sure to stir halfway through for even warmth.
FAQs
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Can I use frozen or dried tortellini instead of refrigerated?
Yes! Both frozen and dried cheese tortellini work well; just adjust the cooking time per the package and taste for doneness before tossing into the veggies and sauce. Refrigerated tortellini does offer a softer texture and quicker cooking, but the recipe is flexible.
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What other vegetables work in Cheese Tortellini with Summer Veggies?
This recipe is endlessly versatile—try bell peppers, baby spinach, asparagus, green beans, or even thinly sliced carrots. Just add firmer veggies earlier so they cook through, and delicate ones (like spinach) at the very end.
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Is this dish good served cold, like a pasta salad?
Absolutely! Cheese Tortellini with Summer Veggies transforms beautifully into a cold picnic dish—just let everything cool, toss in extra herbs and a splash of olive oil, and serve as a hearty pasta salad.
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Can I make Cheese Tortellini with Summer Veggies ahead of time?
You sure can—assemble the sauce with sautéed veggies and stir in the tortellini just before serving to keep the pasta perfectly plump. Store in the fridge if prepping early, and reheat gently before serving for best texture.
Final Thoughts
If you’re craving something easy, colorful, and utterly satisfying, you can’t go wrong with Cheese Tortellini with Summer Veggies. Whether you savor it under the sun or bring a bit of summer brightness to a busy weeknight, this recipe delivers comfort and joy in every bite—give it a try and let your kitchen shine!
Print
Cheese Tortellini with Summer Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Saute, Boil
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cheese Tortellini with Summer Veggies recipe is a delightful combination of cheesy tortellini and fresh summer vegetables in a flavorful marinara sauce. It’s a quick and easy dish that’s perfect for a light and satisfying meal.
Ingredients
Ingredients for Cheese Tortellini:
- 20 oz. refrigerated three cheese tortellini
Ingredients for Summer 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 zucchini, sliced into half moons about 1/4-inch thick
- 3 garlic cloves, minced (1 Tbsp)
- 1 1/4 cups marinara sauce
- 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
Instructions
- Cook the Tortellini: Boil a large pot of salted water and cook tortellini until almost done. Prepare the vegetables while the water is heating.
- Cook the Vegetables: In a saute pan, saute onion, corn, tomatoes, zucchini, and garlic until tender.
- Combine: Drain tortellini, reserving some pasta water. Add tortellini and marinara sauce to the vegetables. Cook briefly, adding pasta water if needed.
- Season and Serve: Season with salt, pepper, parmesan, basil, and parsley. Serve topped with additional parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 25mg
