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–+ servings
Cheese Tortellini with Summer Veggies

Cheese Tortellini with Summer Veggies: A Fresh 30-Minute Delight

A delightful and colorful dish featuring cheese tortellini and vibrant summer veggies, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortellini
  • 1 package Cheese Tortellini Feel free to swap for sausage or spinach tortellini.
For the Sautéed Vegetables
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil can be used.
  • 1 medium Yellow Onion Shallots can be used as a milder alternative.
  • 1 cup Corn Kernels Frozen corn is a convenient substitute.
  • 1 cup Grape Tomatoes Cherry tomatoes can be swapped for a similar taste.
  • 1 medium Zucchini Yellow squash or bell peppers can be used.
  • 2 cloves Garlic Cloves Garlic powder can be a quick replacement.
For the Sauce
  • 2 cups Marinara Sauce Creamy pink sauce can be made by mixing in heavy cream.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be a dairy-free alternative.
  • 1/4 cup Fresh Basil Dried herbs can be used if fresh is unavailable.
  • 1/4 cup Fresh Parsley Dried herbs can be used if fresh is unavailable.

Equipment

  • large pot
  • large sauté pan
  • Colander

Method
 

Cooking Steps
  1. Boil the Tortellini: Bring a large pot of lightly salted water to a rolling boil over high heat. Add the tortellini and cook until they float to the top.
  2. Sauté the Aromatics: Heat olive oil in a large sauté pan over medium-high heat. Add chopped onion and sauté for about 3 minutes until softened.
  3. Add the Corn: Toss in the corn kernels and sauté for another 2 minutes until heated through.
  4. Incorporate the Tomatoes: Add grape tomatoes and cook for about 3 minutes until softened.
  5. Cook the Zucchini and Garlic: Add zucchini slices and minced garlic, cooking for an additional 6 to 8 minutes.
  6. Drain the Tortellini: Drain tortellini, reserving 1/4 cup of the cooking water, then toss into the sauté pan with the veggies.
  7. Combine with Sauce: Pour in marinara sauce, stirring thoroughly. Cook for an additional 1-2 minutes, adding reserved water as needed.
  8. Season and Add Herbs: Season with salt and pepper. Stir in Parmesan cheese, basil, and parsley until melted and aromatic.
  9. Serve and Enjoy: Serve in bowls, garnished with remaining Parmesan and herbs. Pair with garlic bread or salad.

Nutrition

Serving: 1bowlCalories: 430kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

For best results, use fresh, seasonal ingredients. Adjust cooking time to keep vegetables tender yet vibrant.

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