Cheese Tortellini with Summer Veggies
Cheese Tortellini with Summer Veggies is the perfect dish to celebrate the flavors of summer. This delightful recipe features rich cheese tortellini, fresh sautéed vegetables, and a light herby marinara sauce that brings everything together. Ideal for quick lunches, family dinners, or potlucks, this dish is not only colorful but also packed with nutrition and flavor. Its versatility allows you to enjoy it warm or chilled, making it suitable for any occasion.
Why You’ll Love This Recipe
- Quick and Easy: With just 30 minutes of cooking time, you can whip up this delicious meal in no time.
- Fresh and Flavorful: The combination of summer veggies and cheese tortellini creates a vibrant and tasty dish.
- Customizable: Feel free to swap out veggies based on what’s in season or your personal preferences.
- Healthy Option: This recipe incorporates fresh ingredients, making it a nutritious choice for any meal.
- Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week!

Tools and Preparation
To prepare Cheese Tortellini with Summer Veggies, you’ll need some essential tools that will make the process smooth and enjoyable.
Essential Tools and Equipment
- Large pot
- 12-inch sauté pan or deep skillet
- Cutting board
- Sharp knife
- Slotted spoon
Importance of Each Tool
- Large pot: Essential for boiling the tortellini so they cook evenly without sticking together.
- 12-inch sauté pan: Provides ample space to sauté vegetables while allowing them to brown nicely.
- Cutting board: A stable surface for chopping your fresh veggies safely and efficiently.
Ingredients
An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it’s all coated in an herby marinara sauce. Quite easily a perfect summer dish!
For the Tortellini
- 20 oz. refrigerated three cheese tortellini
For the Vegetables
- 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)
For the Sauce
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt and freshly ground black pepper
For Topping
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
How to Make Cheese Tortellini with Summer Veggies
Step 1: Prepare the Tortellini
Bring a large pot of lightly salted water to a boil to cook tortellini. Cook tortellini one minute shy of the cook time according to package directions. While waiting for the water to boil, prep your vegetables.
Step 2: Sauté the Vegetables
In a 12-inch sauté pan or deep skillet, heat olive oil over medium-high heat.
1. Add onion; sauté for about 3 minutes.
2. Stir in corn; continue to sauté for an additional 2 minutes.
3. Add tomatoes; cook for another 3 minutes.
4. Finally, add zucchini and garlic; sauté until vegetables are tender and many tomatoes have burst (about 6-8 minutes).
Note: This is also when you should add the tortellini to the boiling water so they finish cooking at the same time.
Step 3: Combine Ingredients
Once tortellini is cooked:
1. Drain it while reserving about 1/4 cup of pasta water.
2. Transfer drained tortellini along with marinara sauce into the pan with sautéed veggies.
3. Cook and toss until everything is well combined and heated through (about 1-2 minutes). If necessary, add a splash of reserved pasta water to thin out the mixture.
Step 4: Season and Serve
Season with salt and pepper to taste. Toss in 1/4 cup parmesan cheese along with basil and parsley. Serve immediately by topping individual servings with remaining parmesan cheese.
Enjoy your delightful Cheese Tortellini with Summer Veggies!
How to Serve Cheese Tortellini with Summer Veggies
Serving Cheese Tortellini with Summer Veggies can elevate your dining experience. This dish is not only colorful but also versatile, making it perfect for various occasions. Here are some creative serving suggestions to enhance your meal.
Pair with Garlic Bread
- Garlic bread complements the pasta well and adds a crunchy texture. Use fresh herbs for an extra flavor boost.
Top with Fresh Herbs
- Garnish your tortellini with additional chopped basil or parsley for a fresh, aromatic finish that enhances flavor.
Serve with a Side Salad
- A simple mixed greens salad dressed with a light vinaigrette provides a refreshing contrast to the hearty tortellini.
Add Grilled Chicken
- For those wanting extra protein, grilled chicken slices can be added on top of the dish, enhancing its heartiness.
Drizzle with Balsamic Reduction
- A drizzle of balsamic reduction brings a sweet tanginess that pairs beautifully with the veggies and cheese.
Offer Parmesan at the Table
- Providing extra parmesan allows everyone to customize their dish according to taste, adding richness as desired.
How to Perfect Cheese Tortellini with Summer Veggies
To make your Cheese Tortellini with Summer Veggies even more delightful, consider these helpful tips. They will ensure you achieve the best flavor and texture.
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Use Fresh Ingredients: Opt for fresh zucchini, tomatoes, and herbs. Fresh produce enhances taste and nutrition.
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Don’t Overcook Tortellini: Follow package instructions closely. Undercook by one minute for al dente texture that holds up in the sauce.
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Reserve Pasta Water: Save some pasta water before draining. It helps adjust sauce consistency if needed.
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Toss Everything Together: Ensure an even distribution of sauce and veggies by tossing gently in the pan before serving.
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Experiment with Cheeses: Feel free to mix in different cheeses like mozzarella or ricotta for added creaminess.
Best Side Dishes for Cheese Tortellini with Summer Veggies
Pairing side dishes with your Cheese Tortellini with Summer Veggies can enhance your meal’s overall appeal and balance. Here are some great options:
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Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with olive oil make a refreshing accompaniment.
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Grilled Asparagus: Lightly seasoned grilled asparagus offers a smoky flavor that complements the pasta beautifully.
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Roasted Brussels Sprouts: Crispy Brussels sprouts add crunch and earthiness to your dinner plate.
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Antipasto Platter: A variety of cured meats, cheeses, olives, and artichokes provide diverse flavors that pair well.
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Zucchini Noodles: For a low-carb option, serve spiralized zucchini lightly sautéed in olive oil as a bed for your tortellini.
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Corn on the Cob: Sweet corn offers a seasonal touch that matches well with summer veggies in the main dish.
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Mediterranean Quinoa Salad: This protein-packed side is both nutritious and filling, featuring cucumbers, olives, and feta cheese.
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Garlic Roasted Potatoes: Crispy potatoes infused with garlic provide satisfying comfort alongside the pasta dish.
Common Mistakes to Avoid
Many people make simple mistakes when preparing Cheese Tortellini with Summer Veggies. Here are a few common ones to watch out for.
- Overcooking the tortellini: Always follow the package instructions closely. Cooking them too long can make them mushy. Aim for al dente for the best texture.
- Not seasoning vegetables: Underseasoned veggies can lead to a bland dish. Make sure to salt and pepper your vegetables as they cook for maximum flavor.
- Skipping the pasta water: The reserved pasta water helps thin out the sauce without losing flavor. Don’t forget to save some before draining!
- Cutting veggies unevenly: Uneven cuts lead to uneven cooking. Slice your zucchini and other vegetables uniformly for consistent tenderness.
- Using stale herbs: Fresh herbs bring brightness to the dish. If using dried herbs, ensure they are fresh; otherwise, consider using fresh basil and parsley for more flavor.

Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 3 days.
Freezing Cheese Tortellini with Summer Veggies
- Place in a freezer-safe container or bag.
- Can be frozen for up to 2 months.
Reheating Cheese Tortellini with Summer Veggies
- Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 20 minutes or until warmed through.
- Microwave: Place in a microwave-safe bowl, cover, and heat for 2-3 minutes, stirring halfway through.
- Stovetop: Heat in a skillet over medium heat, adding a splash of water or marinara sauce if needed.
Frequently Asked Questions
Here are some frequently asked questions about Cheese Tortellini with Summer Veggies that might help you.
Can I use frozen tortellini?
You can use frozen tortellini! Just increase cooking time according to package instructions until they are tender.
What other vegetables can I add?
Feel free to experiment! Bell peppers, asparagus, or spinach work wonderfully in this dish.
How can I make it more filling?
Add protein such as grilled chicken or chickpeas for a heartier meal that everyone will love.
Is this recipe vegan-friendly?
To make it vegan, substitute cheese tortellini with plant-based tortellini and omit parmesan cheese.
Final Thoughts
Cheese Tortellini with Summer Veggies is a delightful dish that combines rich flavors and vibrant colors. It’s perfect for summer lunches or dinners. Feel free to customize it by adding your favorite veggies or proteins!
Cheese Tortellini with Summer Veggies
Cheese Tortellini with Summer Veggies is a vibrant and delicious dish that perfectly captures the essence of summer. This easy recipe combines tender three cheese tortellini with an array of fresh, sautéed vegetables, all enveloped in a light herby marinara sauce. It’s not only quick to prepare—taking just 30 minutes—but also customizable, making it an ideal choice for family dinners, potlucks, or meal prep. Enjoy it warm as a comforting main course or chilled as a refreshing pasta salad for lunch. With its colorful presentation and nutritious ingredients, this dish is sure to be a favorite at any table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves about 4 people 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 20 oz refrigerated three cheese tortellini
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 ears corn, kernels cut from cobs
- 2 cups grape tomatoes
- 2 medium zucchini, sliced
- 3 garlic cloves, minced
- 1 1/4 cups marinara sauce
- Fresh basil and parsley for garnish
Instructions
- Cook the tortellini in a large pot of boiling salted water according to package instructions until al dente. Reserve about 1/4 cup of pasta water and drain.
- In a sauté pan over medium-high heat, heat olive oil and sauté the onion for 3 minutes. Add corn and cook for an additional 2 minutes.
- Stir in tomatoes and cook for another 3 minutes before adding zucchini and garlic; sauté until veggies are tender.
- Combine cooked tortellini with the sautéed veggies and marinara sauce. Toss to combine and adjust consistency with reserved pasta water if needed.
- Season with salt and pepper, then stir in fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg