Cheese Tortellini with Summer Veggies - Fresh Seasonal Pasta Dish
Delicious tortellini paired with zucchini, tomatoes, corn and herbs in marinara sauce. A perfect summer meal ready in just 30 minutes!
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Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Spatula
- Pepper mill
- Serving bowl
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
- freshly ground black pepper
- 1/2 cup finely shredded parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
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