Delicious Cheese Tortellini with Fresh Summer Vegetables (30 Minutes)
Make Delicious Cheese Tortellini with Fresh Summer Vegetables in about 30 minutes with zucchini, corn, tomatoes, herbs, marinara, and parmesan.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Stove
- Wooden spoon
- Tongs
- Grater
- Ladle
- Measuring cup
- Serving bowl
- Mixing bowl
- Plate
- Airtight container
- Refrigerator
Ingredients
- 20 oz (565 g) refrigerated cheese tortellini
- Salt for the pasta water
- 1/4 cup reserved pasta water, as needed
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 ears fresh corn, kernels cut from the cobs, about 2 cups
- 2 cups (300 g) grape tomatoes
- 2 medium zucchini, sliced into 1/4-inch half-moons
- 3 garlic cloves, minced
- 1 1/4 cups (300 ml) marinara sauce
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup (45 g) finely grated parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Pinch red pepper flakes, optional
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