Go Back
–+ servings
Cheese Tortellini with Summer Veggies

Cheese Tortellini with Summer Veggies for Easy Weeknight Meals

This Cheese Tortellini with Summer Veggies showcases vibrant colors and fresh flavors, perfect for easy weeknight meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortellini
  • 12 oz Cheese Tortellini or whole wheat for a healthier option
For the Vegetables
  • 1 medium Zucchini or yellow squash as a substitute
  • 1 cup Cherry Tomatoes or diced regular tomatoes if out of season
  • 1 cup Corn canned corn is a convenient option
  • 1 medium Onion yellow or sweet onions, shallots can work
For the Sauce
  • 2 cups Herby Marinara Sauce ensure it's meat-free for vegetarian diets
For Freshness
  • 1 cup Fresh Basil adds aromatic notes
  • 1/4 cup Fresh Parsley finely chopped

Equipment

  • Large Pot
  • Large Skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Prep your fresh vegetables by chopping the zucchini, slicing the onion, and halving the cherry tomatoes.
  2. In a large pot, bring salted water to a boil. Cook the cheese tortellini according to package instructions, about 3-5 minutes.
  3. In a large skillet, heat olive oil over medium heat, add onions and zucchini, sauté for about 5 minutes.
  4. Add corn and cherry tomatoes to the skillet and cook for an additional 3-4 minutes.
  5. Pour in the herby marinara sauce and incorporate reserved pasta water until desired consistency is achieved.
  6. Fold the cooked tortellini into the skillet, stirring in fresh basil and parsley just before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 65gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months.

Tried this recipe?

Let us know how it was!