Zesty Cheese Tortellini with Summer Veggies Recipe for Foodies

Summer warmth calls for a light, vibrant dish that combines hearty cheese tortellini with fresh summer veggies.

This colorful meal bursts with seasonal flavors and delightful textures.

Each twirl of pasta nestles perfectly among crisp, tender vegetables that dance on your plate.

The cheese tortellini summer veggies recipe offers a delectable balance of comfort and freshness that makes every bite exciting.

Bright bell peppers, zucchini, and cherry tomatoes create a stunning medley of colors and nutrients.

Simple ingredients transform into a quick, satisfying meal that celebrates the best of summer harvest.

You’ll love how effortlessly this recipe comes together, making it perfect for busy weeknights or relaxed weekend dinners.

Prepare to savor a dish that feels both indulgent and wonderfully light.

Cheese Tortellini With Summer Veggies: Why You’ll Love It

• A quick and delightful pasta dish that celebrates seasonal vegetables with minimal effort.
• Easily swap or add different summer produce like bell peppers, squash, or eggplant to match your taste preferences and garden harvest.
• Streamline your cooking process by preparing everything in a single skillet, reducing cleanup and maximizing flavor integration while keeping your kitchen cool.
• Blend protein-rich cheese tortellini with vibrant, nutrient-dense vegetables for a balanced meal that satisfies both taste buds and dietary needs.

Ingredients List for Tortellini Summer Veggies

• Cheese Tortellini: A filled pasta that adds richness and protein to the summer vegetable dish.

• Onion, Corn Kernels, Grape Tomatoes, Zucchini: Colorful summer vegetables that provide a variety of textures and fresh flavors to the dish.
• Garlic: A aromatic ingredient that enhances the overall flavor profile of the recipe.

• Olive Oil: A cooking medium that helps sauté the vegetables and adds a subtle flavor.
• Marinara Sauce: A classic tomato-based sauce that brings moisture and additional flavor to the pasta.
• Salt, Black Pepper: Essential seasonings that balance and enhance the taste of the dish.
• Parmesan Cheese: A savory cheese that adds a salty and nutty finish to the recipe.
• Fresh Basil, Fresh Parsley: Herbs that provide a bright, fresh garnish and aromatic touch to the final dish.

Essential Tools for Cheese Tortellini Veggies

• Large Pot: Essential for boiling tortellini with salted water.
• 12-inch Sauté Pan or Deep Skillet: Perfect for cooking and mixing vegetables and pasta.
• Colander: Needed to drain tortellini after cooking.
• Chef's Knife: Crucial for chopping onions, garlic, basil, and parsley.
• Cutting Board: Provides a clean surface for chopping ingredients.
• Wooden Spoon or Spatula: Great for stirring and tossing vegetables and pasta.
• Measuring Cups: Helpful for measuring pasta water and cheese.

Step-by-Step Guide: Tortellini Summer Veggies

Step 1: Boil Water for Pasta

Fill a large pot with water and add a pinch of salt.

Bring the water to a rolling boil over high heat, preparing it for the delicious tortellini.

Step 2: Sauté Aromatic Base

• Olive oil
• Onion

Heat olive oil in a large skillet over medium heat.

Gently cook onions until they become soft and translucent, releasing their sweet flavor.

Step 3: Introduce Corn Kernels

Toss corn kernels into the skillet.

Stir and cook for a couple of minutes, allowing them to develop a slight golden color and release their natural sweetness.

Step 4: Add Colorful Tomatoes

Drop grape tomatoes into the pan.

Gently sauté until they start to soften and their skin begins to blister, creating a vibrant and juicy component.

Step 5: Incorporate Remaining Vegetables

• Zucchini
• Garlic

Add zucchini and minced garlic to the skillet.

Continue cooking until vegetables become tender and some tomatoes burst, creating a rich, aromatic mixture.

Step 6: Cook Tortellini

Drop tortellini into boiling water.

Cook for one minute less than the package instructions to ensure a perfect al dente texture.

Step 7: Merge Pasta and Vegetables

Drain tortellini, keeping a small amount of pasta water.

Transfer tortellini and marinara sauce into the vegetable-filled skillet, creating a harmonious blend.

Step 8: Final Cooking Touch

Toss and cook the mixture for 1-2 minutes.

If needed, add a splash of reserved pasta water to achieve a silky, cohesive sauce.

Step 9: Season and Enhance

Sprinkle salt and pepper to taste.

• Parmesan cheese
• Chopped basil
• Chopped parsley

Step 10: Serve and Enjoy

Plate the tortellini immediately.

Garnish each serving with an additional sprinkle of parmesan cheese for a delightful finish.

Tricks for Perfect Cheese Tortellini With Veggies

• Cook tortellini one minute less than package instructions to maintain a perfect al dente consistency.
• Reserve pasta water to adjust sauce thickness, ensuring a silky smooth coating on the tortellini.
• Sauté vegetables over medium-high heat to caramelize edges and intensify their natural sweetness.
• Add fresh basil and parsley at the end of cooking to preserve their vibrant flavor and bright color.
• Sprinkle parmesan cheese gradually to control saltiness and create a creamy, harmonious finish.

Creative Add-Ins for Summer Veggie Tortellini

• Veggie-Packed Vegan Version: Replace cheese tortellini with plant-based spinach tortellini and use nutritional yeast instead of parmesan for a dairy-free alternative that maintains rich flavor.
• Protein Power Boost: Swap zucchini for grilled chicken or tofu cubes, adding extra protein and creating a heartier meal that satisfies more substantial appetites.
• Mediterranean Herbs Remix: Incorporate kalamata olives, swap basil for oregano, and add crumbled feta cheese to transform the dish with Mediterranean-inspired ingredients and zesty flavors.
• Gluten-Free Garden Option: Use gluten-free cheese tortellini and ensure all vegetables are fresh, replacing traditional pasta with a celiac-friendly alternative that preserves the recipe's vibrant summer essence.

How to Serve Tortellini Veggies for Any Occasion

• Fresh Herb Explosion: Sprinkle extra chopped basil and parsley on top for a vibrant, aromatic finish that brings summer garden freshness to your plate.
• Al Fresco Dining Delight: Serve this colorful dish on a sunny patio or deck, pairing it with a crisp white wine or chilled rosé for a perfect outdoor meal experience.
• Protein Power-Up: Add grilled chicken strips or sautéed shrimp for extra protein, making the dish more substantial and satisfying for hungry guests.
• Leftover Magic: Store any remaining tortellini in an airtight container for a quick lunch the next day, as the flavors will continue to meld and intensify overnight.

Storing Cheese Tortellini With Veggies

• Store leftovers in an airtight container in the refrigerator for 3-4 days. Let the dish cool completely before sealing to prevent condensation.
• Place portion in microwave-safe dish, sprinkle few drops of water to prevent drying. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Warm tortellini in skillet over medium-low heat, adding splash of water or extra marinara sauce to restore moisture. Stir gently for 3-4 minutes until heated thoroughly.
• Freeze in freezer-safe container for up to 2 months. Thaw overnight in refrigerator before reheating to maintain best texture and flavor.

FAQs

• What type of tortellini works best for this recipe?

Fresh or frozen cheese tortellini are ideal. Pre-packaged cheese tortellini from the refrigerated or pasta section will work perfectly and save preparation time.

• Can I use other vegetables if I don't have the exact ones listed?

Yes, you can substitute with similar summer vegetables like bell peppers, yellow squash, or eggplant. Just ensure they have comparable cooking times and textures to maintain the dish’s integrity.

• Is this recipe considered vegetarian?

Yes, this recipe is vegetarian-friendly. It contains cheese tortellini, fresh vegetables, and vegetarian cheese, making it suitable for vegetarian diets. Just confirm your cheese and pasta brands are vegetarian.

Cheese Tortellini Summer Veggies Recipe

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4.6 from 34 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Creamy cheese tortellini dances with summer veggies in this refreshing Mediterranean-inspired dish. Garden-fresh ingredients and quick preparation make this meal a delightful choice for you during warm evenings.

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Ingredients

Scale 1x2x3x

Pasta:

• 20 ounces (565 grams) refrigerated three cheese tortellini

Vegetables:

• 2 medium zucchini (12 ounces or 340 grams), sliced into half moons about 1/4-inch thick
• 2 cups (12 ounces or 340 grams) grape tomatoes
• 1 medium yellow onion, chopped (1 1/2 cups or 225 grams)
• 2 ears corn, kernels cut from cobs (about 2 cups or 300 grams)

Sauce and Seasonings:

• 1 1/4 cups (296 milliliters) marinara sauce (half of a 24 ounces or 680 grams jar)
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced (1 tablespoon)
• Salt and freshly ground black pepper

Garnish:

• 1/2 cup (50 grams) finely shredded parmesan cheese
• 1/4 cup (15 grams) chopped fresh basil
• 1/4 cup (15 grams) chopped fresh parsley

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Instructions

1. Prepare a generously salted water bath in a large pot, bringing it to a rolling boil for the tortellini.
2. Warm olive oil in a spacious 12-inch skillet over medium-high heat, then introduce diced onions and sauté until they become translucent and fragrant.
3. Sprinkle corn kernels into the pan, allowing them to caramelize and develop a golden hue for approximately 2 minutes.
4. Gently cascade grape tomatoes into the skillet, stirring occasionally until they begin to soften and release their juices.
5. Incorporate zucchini and minced garlic, continuing to sauté until the vegetables become tender and several tomatoes have burst dramatically, roughly 6-8 minutes.
6. Simultaneously, immerse tortellini in the boiling water, cooking for 1 minute less than the package recommendation to maintain optimal texture.
7. Carefully drain the pasta, preserving 1/4 cup of starchy cooking liquid. Transfer tortellini and marinara sauce into the vegetable-laden skillet.
8. Toss and simmer the mixture for 1-2 minutes, ensuring the tortellini reaches perfect tenderness. Introduce reserved pasta water if the sauce requires additional moisture.
9. Elevate the dish’s flavor profile by seasoning with salt and pepper. Fold in parmesan cheese, freshly chopped basil, and parsley for aromatic complexity.
10. Plate immediately, crowning each serving with the remaining parmesan cheese for a luxurious finish.

Notes

• Choose fresh, seasonal vegetables for the most vibrant flavor and optimal nutrition.
• Slice zucchini uniformly to ensure even cooking and consistent texture throughout the dish.
• Cook tortellini slightly under al dente since it will continue cooking when mixed with hot vegetables, preventing mushy pasta.
• Reserved pasta water acts as a magical sauce binder, helping ingredients cling together and creating a silky, cohesive meal.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 25 mg