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This lively cheese tortellini meal showcases summer's freshest veggies, making a bright, filling dish you can whip up in half an hour. Sweet corn, ripe tomatoes, and soft zucchini turn ordinary store-bought pasta into something truly special, while the marinara ties everything together without much fuss.
I came up with this meal when my garden was packed with zucchini and tomatoes, and it's now become our summer family tradition. We make it weekly. Even my picky nephew who hates veggies always wants more when I serve this.
Ingredients
- Refrigerated cheese tortellini: Makes up the filling base and soaks up all the tasty flavors
- Fresh corn: Sliced right off the cob adds natural sweetness that beats frozen or canned every time
- Grape tomatoes: Pop while cooking to make tiny pockets of zingy juice throughout your meal
- Yellow onion: Creates the crucial flavor background that helps everything taste better together
- Zucchini: Gives a nice soft bite and really drinks up the marinara sauce
- Jarred marinara sauce: Cuts down cooking time but keeps things delicious; pick your top choice for best taste
- Fresh herbs: Parsley and basil add brightness with their wonderful smell
- Parmesan cheese: Brings that must-have salty richness and helps make everything slightly creamy
Step-by-Step Instructions
- Start the pasta water:
- Get a big pot of lightly salted water heating up for your tortellini. While you wait for it to boil, start working on your veggies. This way, everything will finish cooking at the same time.
- Sauté the aromatics:
- Warm olive oil in a big skillet over medium-high heat until it shimmers. Toss in your chopped onion and let it cook for 3 minutes until see-through. This sets up the flavor base for your whole dish.
- Add the corn:
- Toss the fresh corn kernels into your pan and cook them for 2 minutes. You'll notice the corn getting brighter as it releases its sweetness into the oil.
- Incorporate tomatoes:
- Throw in the grape tomatoes and cook for another 3 minutes. You'll see some starting to get soft and their skins wrinkling as they heat up.
- Complete the vegetable mixture:
- Add your zucchini half-moons and minced garlic, then keep cooking until everything's tender and most tomatoes have burst open, about 6 to 8 minutes. The tomatoes will release juices that mix perfectly with the marinara later.
- Cook the tortellini:
- While your veggies finish up, drop the tortellini into your boiling water and cook it one minute less than what the package says. This slight undercooking lets the pasta finish perfectly when mixed with the sauce.
- Combine everything:
- Drain your tortellini but save about 1/4 cup of the starchy water. Put both the pasta and marinara sauce in with your veggie mix. Gently stir it all together for 1 to 2 minutes until the tortellini is just right and covered in sauce.
- Finish with seasonings and cheese:
- Add salt and pepper to taste, but go easy since the parmesan is already salty. Mix in 1/4 cup parmesan and all your fresh herbs. The heat will melt the cheese and wake up the herbs' flavors.
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This meal always takes me back to summer evenings eating on our patio with fresh basil smell in the air. I grow zucchini just for making this dish, and there's nothing better than cooking veggies picked just moments before. The natural sugars in just-picked corn really make the flavor pop.
Make It Your Own
Feel free to switch things up with this dish. Try adding some red pepper flakes for a kick, use pesto instead of marinara, or throw in other summer veggies like bell peppers or eggplant. What makes this meal so great is how you can adapt it based on what looks best at the farmer's market or in your backyard.
Storage and Leftovers
Put any extra food in a sealed container in the fridge for up to 3 days. The flavors actually get better overnight as everything mingles together. When you warm it up, add a splash of water or extra marinara to thin out the sauce. The tortellini will soak up some liquid while sitting, so this helps bring back the right texture.
Serving Suggestions
Enjoy this bright tortellini dish with a basic green salad topped with lemon dressing and some crusty garlic bread to mop up all that tasty sauce. A cold glass of Pinot Grigio or Sauvignon Blanc goes great with the fresh veggie flavors. If you want a bigger meal, throw some grilled chicken or shrimp on top.
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Frequently Asked Questions
- → Will frozen tortellini work instead of fresh?
Absolutely, just follow the cooking time mentioned on the package for the best results.
- → What can I swap in for zucchini?
Yellow squash, mushrooms, or bell peppers are great replacements if zucchini isn't your thing.
- → Is this already a vegetarian-friendly option?
Yep, it's perfect for vegetarians—as long as the marinara sauce is free of any meat ingredients.
- → What protein can I mix in?
Toss in grilled chicken, cooked shrimp, or crispy tofu to boost protein if you'd like.
- → How should I store leftovers?
Keep them in the fridge inside a sealed container for up to three days. Reheat on the stove or in the microwave, adding a splash of water to refresh the sauce if needed.