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Cheese Tortellini with Summer Vegetables

This delicious pasta recipe uses fresh summer vegetables. Onion and corn is sautéed in a skillet before adding tomatoes, zucchini and garlic. Then the vegetables are cooked until tender. Next cooked cheese tortellini is added to the skillet with some marinara sauce. Everything is tossed together before adding salt, pepper, Parmesan cheese, basil and parsley. The pasta can be a delicious main entrée or side dish for a summer cookout.
Course Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients

  • 20 oz refrigerated three cheese tortellini
  • 2 tbsp olive oil
  • 1 onion chopped about 1 ½ cups
  • 2 ears corn cut from cob (2 cups)
  • 12 oz grape tomatoes 2 cups
  • 2 medium zucchini sliced into half moons ¼ inch thick (12 oz)
  • 3 garlic cloves minced (1 tbsp)
  • 1 ¼ cups marinara sauce half of a 24 oz jar
  • Salt and pepper
  • ½ cup finely shredded Parmesan cheese divided
  • ¼ cup chopped fresh basil

Instructions

  1. Bring a large pot of salted water to a boil. Cook tortellini 1 minute shy of package directions.
  2. In a deep skillet, heat olive oil over medium-high heat.
  3. Add the onion and sauté 3 minutes. Add the corn and sauté 2 minutes more.
  4. Add the tomatoes, then sauté 3 minutes. Then add the zucchini and garlic, cook until all the veggies are tender and some of the tomatoes have burst, about 6 to 8 minutes.
  5. Drain the tortellini while reserving ¼ cup of the pasta water.
  6. Transfer the tortellini and the marinara sauce to the veggies. Cook and toss until the tortellini is tender about 1 to 2 minutes. If needed added pasta water to thin the sauce.

  7. Season with salt and pepper to taste. Toss in ¼ cup Parmesan, basil and parsley.

  8. Toss with remaining Parmesan cheese before serving.