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This bright tortellini creation showcases summer's best veggies, making a colorful, filling dinner that's ready in half an hour. Sweet corn, ripe tomatoes, and soft zucchini turn ordinary store-bought pasta into something magnificent while the marinara ties everything together effortlessly.
I whipped up this meal when my garden was packed with zucchini and tomatoes, and it's become something my family begs for all summer long. Even my veggie-hating nephew goes back for more whenever I make this.
Ingredients
- Refrigerated cheese tortellini: Makes up the filling base and soaks up all the amazing tastes
- Fresh corn: Sliced straight from the cob adds natural sweetness that other versions just can't deliver
- Grape tomatoes: Pop while cooking to make tiny spots of zingy juice throughout your meal
- Yellow onion: Creates the key flavor foundation that blends everything nicely
- Zucchini: Gives a soft bite and drinks up the marinara wonderfully
- Jarred marinara sauce: Cuts down prep time but keeps things tasty; pick one you really enjoy
- Fresh herbs: Parsley and basil add brightness with their lovely smell
- Parmesan cheese: Brings needed salty richness and makes everything slightly creamy
Simple Cooking Steps
- Get water going:
- Fill a big pot with water, add some salt, and put it on to boil for the tortellini. Start cutting and cooking veggies while waiting for the water. This way everything finishes around the same time.
- Cook the flavor base:
- Pour olive oil in a large pan over medium-high heat until it shimmers. Throw in the chopped onion and let it cook for 3 minutes until see-through. This builds flavor for your whole dish.
- Throw in corn:
- Drop fresh corn kernels into the pan and cook for 2 minutes. The corn will get brighter and release its sweetness into the oil.
- Mix in tomatoes:
- Add the grape tomatoes to your veggie mix and cook for 3 minutes. You'll notice some tomatoes starting to soften and their skins wrinkling as they heat up.
- Finish the veggie blend:
- Add zucchini slices and minced garlic, then keep cooking until everything's tender and most tomatoes have popped open, about 6 to 8 minutes. The tomatoes will release juices that blend perfectly with the marinara.
- Boil the tortellini:
- While your veggies finish up, drop the tortellini into boiling water and cook it one minute less than what the package says. This slight undercooking means they'll finish perfectly when mixed with sauce.
- Mix it all up:
- Drain your pasta but save about 1/4 cup of the starchy water. Add both tortellini and marinara to the veggie mixture. Gently stir everything for 1-2 minutes until pasta is just right and coated with sauce.
- Add final touches:
- Sprinkle with salt and pepper to taste, but go easy since the parmesan adds saltiness too. Mix in 1/4 cup parmesan and all your fresh herbs. The heat will melt the cheese and wake up the herbs' smells.
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This meal always takes me back to eating outside on warm nights, with basil scent floating through the air. I grow zucchini just for this dish, and there's nothing better than cooking with veggies picked moments before. The natural sugars in just-picked corn really change how the whole thing tastes.
Make It Your Own
Feel free to put your stamp on this dish. Try adding some red pepper flakes for kick, use pesto instead of marinara, or toss in other summer veggies like bell peppers or eggplant. What's great about this meal is how it works with whatever looks good at the farmers market or in your backyard.
Storage and Leftovers
Keep any extras in a sealed container in the fridge for up to 3 days. The flavors actually get better overnight as everything mixes together. When you warm it up, add a splash of water or extra sauce to make it juicy again. The pasta soaks up some moisture while sitting, so this brings back the right texture.
Serving Suggestions
Enjoy this colorful tortellini with a basic green salad with lemon dressing and some crusty garlic bread to mop up all the tasty sauce. A glass of cool Pinot Grigio or Sauvignon Blanc goes really well with the fresh veggie flavors. For a bigger meal, try adding some grilled chicken or shrimp on top.
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Frequently Asked Questions
- → Can frozen tortellini replace refrigerated ones?
Absolutely! Just follow the package directions to adjust the boiling time when using frozen tortellini.
- → What are good swaps for zucchini?
Yellow squash, mushrooms, or bell peppers can be great stand-ins for zucchini here.
- → Is this dish already vegetarian-friendly?
Yes, it is! Just double-check your marinara sauce to ensure it’s free of any meat products.
- → Can I include extra protein in the mix?
Sure! Try tossing in some grilled chicken, shrimp, or tofu to add protein and make it heartier.
- → What’s the best way to save leftovers?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave, adding a splash of water if the sauce thickens too much.