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.
Ingredients
Scale
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
Instructions
- Prepare a generously salted water bath in a large pot, bringing it to a rolling boil for the tortellini.
- 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.
- Sprinkle corn kernels into the pan, allowing them to caramelize and develop a golden hue for approximately 2 minutes.
- Gently cascade grape tomatoes into the skillet, stirring occasionally until they begin to soften and release their juices.
- Incorporate zucchini and minced garlic, continuing to sauté until the vegetables become tender and several tomatoes have burst dramatically, roughly 6-8 minutes.
- Simultaneously, immerse tortellini in the boiling water, cooking for 1 minute less than the package recommendation to maintain optimal texture.
- Carefully drain the pasta, preserving 1/4 cup of starchy cooking liquid. Transfer tortellini and marinara sauce into the vegetable-laden skillet.
- 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.
- Elevate the dish’s flavor profile by seasoning with salt and pepper. Fold in parmesan cheese, freshly chopped basil, and parsley for aromatic complexity.
- 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