Delicious Cheese Tortellini with Fresh Summer Vegetables (Print version)
Cheese tortellini tossed with zucchini, corn, tomatoes, marinara, parmesan, and fresh herbs for a bright 30-minute vegetarian pasta dinner.
# Ingredients:
For the pasta
01 -
20 oz (565 g) refrigerated cheese tortellini
02 -
Salt for the pasta water
03 -
1/4 cup reserved pasta water, as needed
For the vegetables and sauce
04 -
2 tablespoons extra virgin olive oil
05 -
1 medium yellow onion, chopped
06 -
2 ears fresh corn, kernels cut from the cobs, about 2 cups
07 -
2 cups (300 g) grape tomatoes
08 -
2 medium zucchini, sliced into 1/4-inch half-moons
09 -
3 garlic cloves, minced
10 -
1 1/4 cups (300 ml) marinara sauce
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
1/4 teaspoon black pepper
13 -
1/2 cup (45 g) finely grated parmesan cheese, divided
14 -
1/4 cup chopped fresh basil
15 -
1/4 cup chopped fresh parsley
16 -
Pinch red pepper flakes, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the tortellini about 1 minute less than the package directions, then reserve 1/4 cup pasta water and drain.
02 -
While the pasta cooks, heat olive oil in a 12-inch skillet over medium-high heat. Add onion and cook for 3 minutes, then add corn and cook for 2 minutes more.
03 -
Add tomatoes, zucchini, garlic, salt, pepper, and red pepper flakes if using. Cook for 6-8 minutes, stirring often, until the zucchini is tender and some tomatoes have burst.
04 -
Stir in the marinara sauce and drained tortellini. Toss gently for 1-2 minutes until the tortellini is tender and coated. Add a splash of reserved pasta water if needed.
05 -
Remove from the heat. Stir in 1/4 cup parmesan, basil, and parsley. Taste and adjust salt and pepper, then serve with the remaining parmesan.
# Good to know:
01 -
Best served right away while the vegetables are tender and the herbs are fresh.
02 -
Frozen corn can replace fresh corn without thawing first.
03 -
For a creamy sauce, add 1/3 cup heavy cream with the marinara.