Cheese Tortellini Veggies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 oz three-cheese tortellini, refrigerated
02 -
2 medium zucchini (12 oz total), cut into half-moon slices about 1/4-inch thick
03 -
1 medium yellow onion, chopped (roughly 1 1/2 cups)
04 -
2 Tbsp extra virgin olive oil
05 -
2 cups (about 2 ears) fresh corn, kernels removed from the cob
06 -
2 cups (12 oz) grape tomatoes, whole
07 -
1 Tbsp minced garlic (about 3 cloves)
08 -
Salt and black pepper, freshly ground
09 -
Half of a 24 oz jar (1 1/4 cups) marinara sauce
10 -
1/4 cup fresh parsley, chopped
11 -
1/4 cup fresh basil, chopped
12 -
1/2 cup parmesan cheese, shredded finely, divided
# Instructions:
01 -
Fill a big pot with water, add some salt, and bring it to a boil. Cook the tortellini until they're just about done, a minute less than the instructions on the package.
02 -
In a big skillet or a 12-inch pan, warm up the olive oil over medium-high heat. Toss in the onion and cook for around 3 minutes.
03 -
Throw the corn into the pan and stir it around for about 2 minutes.
04 -
Add all the grape tomatoes to the pan and stir them around for 3 minutes.
05 -
Toss the zucchini slices and minced garlic into the pan. Cook while stirring until the zucchini softens and the tomatoes mostly burst, about 6–8 minutes. During this time, put the tortellini into the boiling water to finish cooking.
06 -
Once the tortellini are drained (save about 1/4 cup of the pasta water), add them to the pan with the marinara sauce. Let everything cook together for 1–2 minutes, stirring until the tortellini are fully tender. Add a little of the reserved pasta water if the sauce feels too thick.
07 -
Add a pinch of salt and pepper, along with 1/4 cup of parmesan, fresh parsley, and basil. Toss everything and serve right away. Sprinkle the last bit of parmesan on top of each plate.
# Notes:
01 -
Keep a little of the pasta water in case you need to thin out the sauce.