Cheese Tortellini Summer Veggies

This vibrant cheese tortellini dish brings together the freshest summer vegetables with plump pasta pillows for a meal that celebrates seasonal abundance. The combination of sweet corn, juicy tomatoes, and tender zucchini creates a light yet satisfying dinner that comes together in under 30 minutes.

I first made this recipe during a particularly abundant week from my garden when zucchini, tomatoes, and corn were threatening to take over my kitchen. Now it's become our go-to summer Friday meal when we want something quick but still fresh and impressive.

Ingredients

• Refrigerated cheese tortellini: Provides convenience and rich flavor without having to make pasta from scratch
• Yellow onion: Creates an aromatic base that sweetens as it cooks
• Fresh corn kernels: Offer sweet pops of flavor and wonderful texture you cannot get from frozen
• Grape tomatoes: Burst during cooking creating a natural sauce enhancement
• Zucchini: Adds vegetable bulk and absorbs all the delicious flavors while cooking
• Garlic: Brings essential aromatic depth to the dish
• Marinara sauce: Creates a quick flavor base that brings everything together
• Parmesan cheese: Adds necessary salty umami notes and creamy texture when melted
• Fresh herbs: Brighten the entire dish and add complexity

Step-by-Step Instructions

pin it

Boil the Pasta Water:

Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Remember to cook the tortellini one minute less than package directions since it will finish cooking in the sauce later. This prevents the delicate pasta from becoming mushy.

Prepare the Vegetable Base:

Heat olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Add the diced onions first and cook until they become translucent, about 3 minutes. The onions need a head start to develop sweetness before adding the other vegetables.

Add the Corn:

Add fresh corn kernels to the onions and cook for 2 minutes. The corn needs this direct heat contact to enhance its natural sweetness and develop slight caramelization. Stir occasionally to prevent sticking.

Incorporate Tomatoes:

Add the grape tomatoes whole to the skillet and cook for about 3 minutes. During this time, some tomatoes will begin to blister and burst, releasing their juices into the pan and creating the beginning of a natural sauce.

Complete the Vegetable Mixture:

Add the zucchini half moons and minced garlic, then continue cooking until all vegetables are tender. This takes approximately 6 to 8 minutes. The zucchini should maintain some structure while still being fork tender. The garlic goes in with the zucchini to prevent it from burning.

Combine Pasta and Sauce:

Drain the slightly undercooked tortellini, reserving about 1/4 cup of the starchy pasta water. Add the tortellini and marinara sauce to the vegetable mixture, tossing gently to coat everything evenly. Allow the pasta to finish cooking in the sauce for 1 to 2 minutes.

Finish with Seasonings and Cheese:

Season with salt and pepper to taste, remembering that the parmesan will add saltiness. Add half the parmesan cheese and all the fresh herbs, tossing gently to distribute. The residual heat will melt the cheese and release the aromatic oils from the herbs.

Serve and Garnish:

Serve immediately in warmed bowls, topping each portion with the remaining parmesan cheese. The heat from the pasta will slightly melt this final cheese addition, creating a beautiful finish.

The fresh corn is truly the star ingredient here. I discovered the difference between using frozen and fresh corn one summer when my neighbor brought over some just picked ears. The sweetness and texture cannot be matched, and the way the kernels slightly caramelize during cooking adds a complexity you simply cannot get any other way.

Make-Ahead Options

This dish is best enjoyed immediately after cooking, but you can prepare all the vegetables up to a day ahead. Store prepped vegetables separately in airtight containers in the refrigerator. The completed dish will keep for 2-3 days, though the tortellini will soften over time. Reheat gently in a skillet with a splash of water or broth to revive the sauce.

Seasonal Adaptations

While this recipe celebrates summer produce, you can enjoy it year-round with seasonal adjustments. In fall, try butternut squash cubes instead of zucchini. Winter versions work beautifully with frozen corn and cherry tomatoes, plus hearty greens like kale stirred in at the end. Spring calls for asparagus, peas, and spring onions in place of the summer vegetables.

Serving Suggestions

Serve this vibrant pasta as a complete meal on its own or alongside a simple green salad dressed with lemon vinaigrette. For a more substantial dinner, add grilled chicken or shrimp on top. A crusty baguette makes the perfect accompaniment for soaking up the flavorful sauce. For wine pairing, choose a crisp Pinot Grigio or light Sauvignon Blanc that won't overpower the fresh vegetable flavors.

pin it

Enjoy the vibrant flavors and textures of this summer-inspired tortellini dish — a true celebration of fresh seasonal ingredients!

Frequently Asked Questions

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works perfectly in this dish. Simply adjust the cooking time according to the package directions, typically adding 1-2 minutes to the boiling time. You'll still want to cook them about a minute shy of the recommended time since they'll finish cooking in the sauce.

→ How can I make this dish vegetarian or vegan?

The dish is already vegetarian if you use vegetarian Parmesan (some traditional Parmesan contains animal rennet). For a vegan version, use plant-based tortellini and substitute the Parmesan with nutritional yeast or a vegan cheese alternative.

→ Can I prepare components of this dish ahead of time?

Yes! You can chop all the vegetables up to 2 days ahead and store them in separate containers in the refrigerator. The corn can be cut off the cob and the zucchini sliced. Just wait to cook everything until shortly before serving for the freshest taste and texture.

→ What can I substitute if I don't have fresh herbs?

If fresh herbs aren't available, you can use dried herbs at a ratio of 1 teaspoon dried for every tablespoon of fresh. Add dried herbs earlier in the cooking process (with the garlic) to allow them to rehydrate. You can also substitute with other fresh herbs like oregano or thyme according to your preference.

→ What other vegetables would work well in this dish?

This dish is versatile and works beautifully with many summer vegetables. Try adding bell peppers, yellow squash, eggplant, fresh peas, or even some wilted spinach or kale. In other seasons, try butternut squash, mushrooms, or asparagus. Just adjust cooking times accordingly for each vegetable's tenderness.

→ How long will leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or microwave with a splash of water or broth to refresh the sauce. The pasta will absorb some sauce as it sits, so it may need additional moisture when reheating.