Cheese Tortellini with Summer Veggies is your go-to weeknight wonder—overflowing with vibrant veggies, cheesy pockets of pasta, and a bright marinara sauce. This dish brings all the best flavors of the season together in one irresistibly colorful, hearty bowl that the whole family will love.
Why You’ll Love This Recipe
- Effortless Elegance: With just one pan and a pot, you’ll have a gorgeous, restaurant-worthy dinner on the table in 30 minutes.
- Colorful Summer Vibes: Every bite bursts with sweet corn, juicy tomatoes, and crisp zucchini—this is summer in a bowl!
- Foolproof Cheesy Goodness: The cheese tortellini cook up perfectly every time, delivering that luscious, melty bite we all crave.
- Family-Friendly & Crowd-Pleaser: It’s kid-approved, grown-up adored, and perfect for gatherings, Meatless Mondays, or any weeknight rush.
Ingredients You’ll Need
The magic of Cheese Tortellini with Summer Veggies comes from ultra-fresh, simple ingredients that let the flavors shine. Each one plays a part—from the sweet pop of corn to the herbaceous finish—making this pasta as doable as it is dazzling.
- Refrigerated three cheese tortellini: These pillowy pasta bites are the ultimate shortcut for creaminess, and they soak up all the sauce and veggie goodness.
- Extra virgin olive oil: The backbone of savoriness that helps veggies caramelize and adds depth to every bite.
- Yellow onion: Chopped onion lays a sweet, fragrant base that balances the tomatoes and corn beautifully.
- Fresh corn kernels: Sliced straight from the cob for juicy crunch and real summery sweetness—fresh is truly best here!
- Grape tomatoes: They burst as they cook, lending a tangy, juicy note that brightens everything up.
- Zucchini: Sliced into half moons, these tender veggies add color and a mild, subtly sweet flavor.
- Garlic cloves: Don’t skimp! Fresh garlic brings warmth and aromatics.
- Marinara sauce: A simple jarred sauce is all you need as a backdrop for those fresh veggies—pick your favorite brand!
- Salt and freshly ground black pepper: Season to taste, drawing out all the natural flavors.
- Freshly shredded parmesan cheese: For nutty, salty, creamy richness both inside the dish and sprinkled on top.
- Fresh basil and parsley: The finishing touch—herbs add a pop of color and garden-fresh aroma to every forkful.
Variations
The beauty of Cheese Tortellini with Summer Veggies is how welcoming it is to swaps, add-ins, or little twists. Whether you’re working with what’s in your crisper or wanting to tailor it just for your table, this recipe’s a breeze to make your own.
- Make it vegan: Use a plant-based tortellini and shredded vegan parmesan—you’ll still get tons of flavor from those fresh veggies and marinara.
- Mix up the veggies: Try adding bell peppers, baby spinach, or even asparagus for more seasonal variety or to clean out the fridge.
- Switch the sauce: Instead of marinara, try a light pesto or a drizzle of garlic-infused olive oil for a whole new flavor profile.
- Add protein: Stir in cooked chicken, shrimp, or white beans for an extra boost if you want to make it heartier.
How to Make Cheese Tortellini with Summer Veggies
Step 1: Prep the Pasta Water and Veggies
Begin by filling a large pot with water and bringing it to a boil—don’t forget a generous pinch of salt, which seasons the tortellini as they cook. While the water heats, slice, chop, and mince those beautiful veggies so everything is lined up and ready for the quick cook ahead.
Step 2: Saute the Aromatics & Summer Veggies
In a roomy skillet, heat your olive oil over medium-high. First, sauté the onions until they start turning translucent and sweet, then add corn and let it sizzle. Toss in tomatoes, giving them a chance to blister and burst, and finish with the zucchini and garlic, stirring until just tender and the kitchen smells irresistible.
Step 3: Boil Tortellini and Combine Everything
Drop the tortellini into the boiling water and cook it a minute shy of package directions—you want it just underdone, as it’ll finish in the pan. Save a splash of pasta water before draining, then add the tortellini and marinara to your skillet of veggies, tossing everything so the tortellini soaks up the sauce and flavor.
Step 4: Finish and Serve
Season with salt and pepper, stir in half the parmesan, basil, and parsley, and let it all meld for a minute or two over low heat. Serve Cheese Tortellini with Summer Veggies right away, with a final scatter of herbs and the rest of the parmesan on top—each plate brimming with color and comfort.
Pro Tips for Making Cheese Tortellini with Summer Veggies
- Corn Cutting Shortcut: Stand the corn cob upright in a bowl while slicing off the kernels—the bowl catches them and keeps your kitchen mess-free!
- Maximize Tomato Flavor: Let the grape tomatoes cook undisturbed for a minute so they blister and burst; this deepens their natural sweetness in the overall dish.
- Perfect Pasta Texture: Cook the tortellini just until almost tender—finishing in the sauce lets them soak up flavor and prevents sogginess.
- Reserve Pasta Water: Save a little of the pasta water before draining—it’s liquid gold for adjusting sauce consistency and making the dish silky.
How to Serve Cheese Tortellini with Summer Veggies
Garnishes
Shower your Cheese Tortellini with Summer Veggies with a flourish of extra parmesan, fresh torn basil leaves, or even a sprinkle of toasted pine nuts. A drizzle of high-quality olive oil before serving adds a glossy finish and a little extra Mediterranean flair.
Side Dishes
This vibrant pasta shines alongside a crisp mixed green salad with a lemony vinaigrette or a plate of garlicky sautéed green beans. Don’t forget a basket of crusty bread—perfect for soaking up every last bit of delicious sauce!
Creative Ways to Present
For a summery al fresco dinner, serve Cheese Tortellini with Summer Veggies piled high in a big, shallow platter family-style, with small bowls of extra fresh herbs on the side. For a more elevated touch at a dinner party, spoon individual portions into wide “bowl plates” and crown each serving with a small herb bouquet and a shaving of parmesan.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cheese Tortellini with Summer Veggies, simply transfer the cooled leftovers to an airtight container and pop it in the fridge. It will keep beautifully for up to 3 days, making for a speedy lunch or dinner later in the week.
Freezing
While cooked tortellini is best enjoyed fresh, you can freeze leftovers in a pinch. Store them in freezer-safe containers and thaw in the fridge overnight; just note the veggies may soften more after reheating, but the flavors will still be delicious.
Reheating
For best results, reheat Cheese Tortellini with Summer Veggies gently on the stove over low heat, adding a splash of water or broth to revive the sauce. If using the microwave, cover loosely and heat in short bursts, stirring regularly until warmed through.
FAQs
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Can I use frozen tortellini instead of refrigerated?
Yes! Frozen cheese tortellini works well for this recipe—simply adjust the boiling time according to the package instructions, and be careful not to overcook them before tossing with the veggies and sauce.
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Is there a way to make Cheese Tortellini with Summer Veggies gluten-free?
Absolutely—just look for gluten-free tortellini or pasta (available at many grocery stores or specialty markets) and follow the recipe as written. The sauce and veggies are naturally gluten-free!
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What can I substitute for fresh corn if it’s out of season?
If you can’t get fresh corn, opt for high-quality frozen corn—just let it thaw and pat dry before sautéing, so you still get a nice caramelized edge.
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Can I make this recipe ahead for meal prep?
Definitely! Prepare the recipe as directed, cool completely, and store in single-serve portions. Add extra fresh herbs and a drizzle of olive oil before reheating to make it just as fresh as day one.
Final Thoughts
This Cheese Tortellini with Summer Veggies is summer happiness in a bowl—easy, fresh, and guaranteed to brighten your weeknight table. I can’t wait for you to try it and see just how addictive those juicy veggies and cheesy bites can be! Enjoy, and let me know how you make it your own!
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: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cheese Tortellini with Summer Veggies recipe is a delightful combination of tender tortellini, fresh summer vegetables, and savory marinara sauce, topped with herbs and parmesan cheese. A quick and flavorful dish perfect for a weeknight dinner.
Ingredients
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
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Cook Tortellini: Bring a large pot of lightly salted water to a boil. Cook tortellini a minute shy of package directions.
- Prepare Veggies: In a saute pan, saute onion, corn, tomatoes, zucchini, and garlic until tender.
- Combine: Add cooked tortellini, marinara sauce, and seasonings to the pan with veggies. Toss until heated through.
- Finish: Stir 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 spinach.
- Feel free to adjust the seasoning and cheese according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 25mg
