Cheese Tortellini with Summer Veggies
Cheese Tortellini with Summer Veggies is the ultimate summer dish, blending the rich flavors of cheese-filled tortellini with a colorful medley of seasonal vegetables. This easy recipe features sautéed zucchini, juicy tomatoes, sweet corn, and aromatic onions, all tossed in a herby marinara sauce that enhances the freshness of summer produce. Perfect for a family dinner or a light lunch, this vegetarian delight is quick to prepare and guaranteed to satisfy all palates. In just 30 minutes, you can enjoy a vibrant meal that captures the essence of the season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 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 pepper
- 1/2 cup finely shredded parmesan cheese
- Fresh basil and parsley for garnish
Instructions
- Boil tortellini in lightly salted water until al dente.
- Sauté onion in olive oil until translucent; add corn and cook briefly.
- Stir in tomatoes, zucchini, and garlic; cook until tender.
- Combine drained tortellini with veggies and marinara sauce; toss to coat.
- Season with salt, pepper, parmesan cheese, basil, and parsley before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg