Cheese Tortellini with Summer Veggies
An easy and delightful dish, Cheese Tortellini with Summer Veggies is perfect for any summer gathering or a quick weeknight meal. Featuring rich cheese tortellini combined with fresh sautéed zucchini, tomatoes, corn, and onion, all coated in an herby marinara sauce, this recipe brings the flavors of summer right to your kitchen. It’s a versatile dish that can serve as a main course or a hearty side, making it an excellent choice for family dinners or potlucks.
Why You’ll Love This Recipe
- Quick to Prepare: This dish comes together in just 30 minutes, making it ideal for busy nights.
- Fresh Ingredients: Using seasonal veggies ensures vibrant flavors and nutrients.
- Family-Friendly: Everyone loves pasta! This dish will appeal to both kids and adults alike.
- Customizable: Feel free to swap out vegetables based on what’s in season or your personal preferences.
- Meatless Option: Perfect for vegetarians or anyone looking to enjoy a lighter meal.
Tools and Preparation
Before diving into cooking, gather the right tools to streamline your process. Having everything ready will make your cooking experience smooth and enjoyable.
Essential Tools and Equipment
- Large pot
- 12-inch sauté pan or deep skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Colander
Importance of Each Tool
- Large pot: Essential for boiling the tortellini quickly and efficiently.
- Sauté pan: Provides ample space for cooking veggies evenly without crowding them.
- Cutting board: A sturdy surface makes chopping ingredients easier and safer.
Ingredients
An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, it’s all coated in an herby marinara sauce. Quite easily a perfect summer dish!
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)
For the Sauce
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt (and freshly ground black pepper)
For Garnish
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
How to Make Cheese Tortellini with Summer Veggies
Step 1: Cook the Tortellini
- Bring a large pot of lightly salted water to a boil.
- Add the tortellini and cook it for one minute less than the package instructions recommend.
Step 2: Sauté the Onions and Corn
- While waiting for the water to boil, heat olive oil in a 12-inch sauté pan or deep skillet over medium-high heat.
- Add chopped onions and sauté for about 3 minutes until they start to soften.
- Mix in the corn and cook for another 2 minutes.
Step 3: Add Tomatoes and Zucchini
- Stir in grape tomatoes; sauté for around 3 minutes until they begin to burst.
- Add sliced zucchini and minced garlic; continue cooking until everything is tender, about 6-8 minutes.
Step 4: Combine Tortellini with Veggies
- Drain the tortellini while reserving about 1/4 cup of pasta water.
- Transfer tortellini into the pan with veggies along with marinara sauce.
- Cook while tossing gently until the tortellini is heated through and coated well.
Step 5: Season Everything
- Season with salt and pepper according to taste.
- Toss in half of the parmesan cheese, along with chopped basil and parsley.
Step 6: Serve
Serve immediately by topping individual servings with remaining parmesan cheese.
Enjoy this delightful dish that celebrates summer’s bounty!
How to Serve Cheese Tortellini with Summer Veggies
This delightful dish can be served in various ways to enhance its flavors and presentation. Here are some serving suggestions that will impress your family and friends.
With Fresh Greens
- Mixed Green Salad: Pair the tortellini with a light mixed green salad topped with a tangy vinaigrette for a refreshing contrast.
- Spinach and Arugula: Serve on a bed of fresh spinach and arugula for added nutrients and a peppery kick.
As Leftovers
- Chilled Pasta Salad: Allow leftovers to cool, then toss with additional dressing for a tasty chilled pasta salad perfect for lunch.
- Reheat with Broth: Add vegetable broth when reheating for a soup-like consistency that brings new life to the dish.
Topped with Extras
- Crushed Red Pepper Flakes: A sprinkle of crushed red pepper adds just the right amount of heat to this comforting meal.
- Extra Herbs: Garnish with more fresh basil or parsley before serving for an aromatic pop of flavor.
With Bread
- Garlic Bread: Serve alongside warm, buttery garlic bread for the ultimate indulgence.
- Focaccia: A slice of herb-infused focaccia pairs wonderfully, soaking up any extra marinara sauce.
How to Perfect Cheese Tortellini with Summer Veggies
To elevate your cheese tortellini dish, consider these helpful tips that ensure maximum flavor and texture.
- Use Fresh Ingredients: Opt for the freshest vegetables available. This enhances flavor and adds vibrant colors to your dish.
- Don’t Overcook Tortellini: Cook tortellini just shy of the package instructions to maintain their texture and avoid mushiness.
- Reserve Pasta Water: Save some pasta water before draining; it helps adjust the sauce consistency without losing flavor.
- Customize Veggies: Feel free to add other seasonal vegetables like bell peppers or asparagus for variation based on your preference.
- Experiment with Sauces: While marinara is delicious, try different sauces like pesto or alfredo for a unique twist on flavors.
- Serve Immediately: Enjoy tortellini right after cooking to savor the best taste and texture.
Best Side Dishes for Cheese Tortellini with Summer Veggies
Pairing side dishes can enhance your meal experience. Here are some excellent options to serve alongside cheese tortellini.
- Caprese Salad: Fresh mozzarella, basil, and tomatoes drizzled with balsamic glaze create a classic Italian appetizer.
- Grilled Vegetables: Seasonal grilled veggies add smoky flavors that complement the richness of the tortellini.
- Roasted Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic provide comfort against the lightness of the main dish.
- Zucchini Fritters: Crispy zucchini fritters offer crunch and flavor that harmonizes beautifully with summer veggies.
- Crispy Brussels Sprouts: Tossed in olive oil and roasted until crispy, these sprouts add a delicious earthy note.
- Corn on the Cob: Sweet corn complements the dish’s flavor profiles while celebrating summer’s bounty.
- Antipasto Platter: A mix of olives, cured meats, cheese, and pickled veggies makes an inviting side option bursting with flavors.
- Herbed Quinoa Salad: Lightly seasoned quinoa mixed with herbs offers a healthy grain alternative that’s easy to prepare.
Common Mistakes to Avoid
Making Cheese Tortellini with Summer Veggies is simple, but there are a few common mistakes to watch for.
- Overcooking the Tortellini: This can lead to a mushy texture. Always follow the package instructions and cook just until al dente.
- Not Seasoning Properly: Vegetable flavors can be bland without enough seasoning. Don’t skip adding salt and pepper throughout the cooking process.
- Ignoring Freshness of Ingredients: Using wilted or stale veggies can ruin the dish’s freshness. Choose the freshest summer vegetables for the best flavor.
- Skipping the Marinara Sauce: The sauce binds everything together and adds flavor. Make sure to incorporate it well with the tortellini and veggies.
- Neglecting to Reserve Pasta Water: This starchy water can help thicken your marinara sauce. Always reserve some before draining.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow it to cool completely before sealing to avoid condensation.
Freezing Cheese Tortellini with Summer Veggies
- Freeze in an airtight container for up to 2 months.
- Portion into smaller containers for easy reheating later.
Reheating Cheese Tortellini with Summer Veggies
- Oven: Preheat to 350°F (175°C). Cover the dish with foil and heat for about 20 minutes until warmed through.
- Microwave: Place in a microwave-safe dish, cover, and heat in 1-minute intervals until hot.
- Stovetop: Heat over medium-low heat, stirring occasionally. Add a splash of marinara or reserved pasta water if needed.
Frequently Asked Questions
Here are some common questions about making Cheese Tortellini with Summer Veggies.
Can I use frozen tortellini?
Yes! Frozen tortellini is convenient and cooks similarly. Just follow package instructions for cooking times.
What vegetables can I add?
You can add bell peppers, asparagus, or spinach depending on your preference. Feel free to customize!
How do I make this dish vegan?
Swap cheese tortellini for a vegan option and use vegetable broth in place of marinara sauce.
Is this Cheese Tortellini with Summer Veggies recipe healthy?
Absolutely! It includes lots of fresh veggies and is relatively low in calories while being satisfying.
Final Thoughts
Cheese Tortellini with Summer Veggies is not only delicious but also versatile. You can easily customize it by adding your favorite vegetables or proteins. Try it out this summer for a meal that brings joy and freshness to your table!
Cheese Tortellini with Summer Veggies
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
Description
Cheese Tortellini with Summer Veggies is a vibrant and delightful dish that captures the essence of summer in every bite. This quick and easy recipe features rich cheese tortellini tossed with an array of fresh, sautéed vegetables including zucchini, corn, tomatoes, and onion, all enveloped in a fragrant herby marinara sauce. Perfect for family gatherings or a simple weeknight meal, this dish is both satisfying and versatile. You can serve it as a main course or a hearty side, making it ideal for potlucks or casual dinners. In just 30 minutes, you can create a colorful plate that celebrates seasonal produce while pleasing even the pickiest eaters.
Ingredients
- 20 oz refrigerated three cheese tortellini
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 ears corn, kernels cut from cobs
- 2 cups grape tomatoes
- 2 medium zucchini, sliced
- 3 garlic cloves, minced
- 1 1/4 cups marinara sauce
- Salt and freshly ground black pepper
- Parmesan cheese, basil, and parsley for garnish
Instructions
- Bring a large pot of salted water to boil. Cook the tortellini according to package instructions but reduce time by one minute.
- In a sauté pan over medium-high heat, add olive oil. Sauté onions for 3 minutes until softened; then mix in corn and cook for another 2 minutes.
- Add grape tomatoes and sauté until they burst (about 3 minutes). Incorporate zucchini and garlic; cook until tender (6-8 minutes).
- Drain the tortellini (reserve about 1/4 cup pasta water). Combine tortellini with veggies and marinara sauce in the pan. Toss gently until heated through.
- Season with salt and pepper to taste. Stir in half of the parmesan cheese along with chopped basil and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
