Cheese Tortellini with Summer Veggies - Fresh Seasonal Pasta Dish - cookrisp

Ingredients

• 20 oz refrigerated three cheese tortellini
• 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 zucchini (12 oz total), sliced into half moons about 0.6 cm thick
• 2 Tbsp extra virgin olive oil
• 3 garlic cloves, minced (1 Tbsp)
• 1 1/4 cups marinara sauce (half of a 24 oz jar)
• Salt and freshly ground black pepper to taste
• 1/2 cup finely shredded parmesan cheese, divided
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley