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
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
- 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
