Tortellini with Summer Veggies (Print Version)

# Ingredients:

→ Pasta

01 - 20 oz. refrigerated three cheese tortellini

→ Vegetables

02 - 1 medium yellow onion, chopped (1 1/2 cups)
03 - 2 ears corn, kernels cut from cobs (about 2 cups)
04 - 2 cups (12 oz) grape tomatoes
05 - 2 medium zucchini (12 oz total), sliced into half moons about 1/4-inch thick

→ Aromatics & Sauce

06 - 3 garlic cloves, minced (1 Tbsp)
07 - 1 1/4 cups marinara sauce (half of a 24 oz jar)
08 - 2 Tbsp extra virgin olive oil
09 - Salt and freshly ground black pepper

→ Garnish

10 - 1/2 cup finely shredded parmesan cheese, divided
11 - 1/4 cup chopped fresh basil
12 - 1/4 cup chopped fresh parsley

# Instructions:

01 - Bring a large pot of lightly salted water to a boil for cooking the tortellini.
02 - Heat olive oil in a 12-inch sauté pan or deep skillet over medium-high heat. Add onion and sauté for 3 minutes until translucent.
03 - Add corn kernels to the pan and sauté for 2 minutes more.
04 - Add grape tomatoes and sauté for 3 minutes until they begin to soften.
05 - Add zucchini and minced garlic, then sauté until vegetables are tender and many tomatoes have burst, about 6-8 minutes.
06 - While vegetables are cooking, add tortellini to boiling water and cook for 1 minute less than package directions indicate.
07 - Drain tortellini, reserving 1/4 cup pasta cooking water. Transfer tortellini and marinara sauce to the pan with vegetables.
08 - Cook and toss until tortellini is tender, about 1-2 minutes. Add a splash of reserved pasta water if needed to achieve desired consistency.
09 - Season with salt and pepper to taste. Toss in 1/4 cup parmesan cheese, chopped basil, and parsley.
10 - Serve immediately, topping individual portions with the remaining 1/4 cup parmesan cheese.

# Notes:

01 - Prep all vegetables before beginning cooking for smoother timing.
02 - For maximum flavor, use freshly grated parmesan rather than pre-packaged.

Back