Description
A delicious cheese tortellini dish packed with fresh summer vegetables.
Ingredients
- 20 oz. refrigerated three cheese tortellini
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 ears corn, kernels cut from cobs (about 2 cups)
- 2 cups (12 oz) grape tomatoes
- 2 medium (12 oz total) zucchini, sliced into half moons about 1/4-inch thick
- 3 garlic cloves, minced (1 Tbsp)
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt and freshly ground black pepper
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package.
- In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
- Add onion and saute 3 minutes.
- Add corn and saute 2 minutes more.
- Add tomatoes then saute 3 minutes.
- Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer.
- Drain the tortellini while reserving about 1/4 cup of the pasta water.
- Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
- Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
- Serve right away topping individual servings with remaining 1/4 cup parmesan.
Notes
- This dish is best served immediately.
- You can customize the vegetables based on what you have available.
- For extra flavor, add crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg