Tortellini with Fresh Summer Vegetables
Who doesn’t love a good tortellini recipe? The cozy goodness of that cheesy filled pasta wrapped up snug in its neat, unique, bite size little shape is the perfect canvas for a plethora of finishing touches. I mean it’s cheese + pasta so you’re always off to a good start. Not to mention a recipe that uses store-bought tortellini begins with a major shortcut and is usually always a breeze. This one I’m sharing here is no exception. You just cook the tortellini, saute the veggies, toss them both together with some sauce, cheese and herbs and voila! A super satisfying dinner in no time. This one in all it’s summery glory is practically guaranteed to become a family favorite! Tortellini Recipe Variations There are so many ways to remix this recipe for new flavors.
Add sliced Italian sausage and red pepper flakes for more spice and authentic flavor. Use Chicken Tortellini, or top with sliced chicken and crispy bacon for more protein. Mozzarella cheese, whether sliced or as pearls, will make this irresistible! Simmer this recipe in chicken broth and add greens to make it a spinach tortellini soup.
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Cheese Tortellini with Sautéed Vegetables Recipe Ingredients
20 oz. three cheese tortellini 2 Tbsp extra virgin olive oil 1 medium yellow onion, chopped 2 ears corn, kernels cut from cobs (frozen will work when fresh isn’t in season) 2 cup grape tomatoes 2 medium zucchini, sliced into half moons about 1/4-inch thick 3 garlic cloves, minced 1 1/4 cups marinara sauce 1/4 cup each chopped fresh basil and fresh parsley 1/2 cup finely shredded parmesan cheese, divided Salt and freshly ground black pepper
How to Make this Tortellini with Sautéed Vegetables
Tortellini Recipe Variations
Try other vegetables You can try this with lots of other vegetables that are in season. Yellow squash, mushrooms, asparagus, thinly sliced carrots, eggplant, broccoli, or bell peppers. Add a protein Don’t like the idea of leaving meat out? You could also add cooked ground beef, chicken, sausage or turkey. You can cook it in the same skillet before you cook the vegetables, just transfer to a plate then return it when you add the sauce. Use another type of tortellini You don’t have to use the extra cheesy type here. You could also try a sausage filled tortellini or a spinach tortellini. Make it creamy Love a creamy pink sauce with tortellini? Add a 1/2 cup heavy cream along with the marinara sauce. Use dried herbs The fresh herbs are definitely best but if dried is what you have, you can use 1 Tbsp dried parsley and 2 tsp dried basil. You may even want to add a 1 tsp dried oregano too.
Helpful Tips
Use refrigerated tortellini if possible, rather than shelf stable or frozen. I think it tastes best. Saute veggies just until soft, not mushy for a nice texture. Same goes for the tortellini. Cook it just until soft not mushy. It doesn’t quite have that al dente feel to it, you just want it between overly chewy and too soft. If the pasta seems a little dry, don’t forget to add a splash of pasta water. Another option is to drizzle with some evoo, adding moisture, richness and flavor.
More Delicious Tortellini Recipes to Try
Creamy Spinach Tomato Tortellini Creamy Tortellini Minestrone One Pan Tortellini with Butternut Squash Kale and Bacon Tortellini Soup (with Beef) Tortellini with Pesto and Roasted Veggies
