1. Can I use frozen tortellini for this recipe?

Yes, you can absolutely use frozen tortellini! Just cook it according to the package instructions. If you're using frozen tortellini, make sure to check its doneness and adjust the cooking time slightly, as frozen pasta might take a little longer to cook than fresh.

2. How can I make this dish gluten-free?

To make this recipe gluten-free, simply swap the regular tortellini with a gluten-free version. You can find gluten-free tortellini in most grocery stores or specialty stores. Additionally, ensure the marinara sauce is gluten-free by checking the label.

3. Can I add protein to this recipe?

Yes! You can easily add protein to cheese tortellini with vegetables by incorporating grilled chicken, turkey sausage, or shrimp. You can cook the protein separately and toss it in with the vegetables and marinara sauce at the end.

4. How do I store leftovers of this dish?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a splash of water or extra marinara sauce to help restore moisture. You can also freeze the dish for up to 2 months, although the texture of the vegetables may change slightly after freezing

Cheese Tortellini with Vegetables – 30-Minute Recipe

Name: Cheese Tortellini with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 20 oz refrigerated three cheese tortellini; 2 Tbsp extra virgin olive oil; 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, sliced into half moons about 1/4-inch thick; 3 garlic cloves, minced (1 Tbsp); 1 1/4 cups marinara sauce (half of a 24 oz jar); 1/2 cup finely shredded parmesan cheese, divided; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; Salt and freshly ground black pepper

Description

Cheese tortellini with vegetables is a delicious and easy-to-make dish that combines rich cheese-filled tortellini with fresh, sautéed vegetables like zucchini, tomatoes, and corn. Tossed in a herby marinara sauce and topped with parmesan, this recipe is perfect for a quick weeknight dinner or a comforting meal any time of the year.

Ingredients

Scale

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

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Instructions

Bring a large pot of lightly salted water to a boil. Cook the tortellini according to the package instructions, stopping one minute before the recommended cook time.
While the tortellini is cooking, heat olive oil in a 12-inch sauté pan over medium-high heat. Add the chopped onion and sauté for 3 minutes.
Add the corn to the pan and cook for another 2 minutes.
Next, add the grape tomatoes and sauté for 3 minutes. Then, add the sliced zucchini and garlic. Continue sautéing for 6-8 minutes, until the vegetables are tender and the tomatoes burst.
Drain the tortellini, reserving about 1/4 cup of the pasta water. Add the tortellini and marinara sauce to the vegetables in the pan.
Toss the mixture together and cook for 1-2 minutes until everything is well combined and heated through. If the dish seems dry, add a splash of reserved pasta water.
Season with salt and pepper to taste. Stir in 1/4 cup of parmesan cheese, fresh basil, and parsley.
Serve immediately, topping with the remaining 1/4 cup of parmesan cheese.

Notes

For a creamy version, add 1/2 cup of heavy cream along with the marinara sauce.
Feel free to swap the vegetables based on what you have available, such as using yellow squash, mushrooms, or bell peppers.
If you prefer more protein, consider adding grilled chicken, shrimp, or sausage.
For a gluten-free option, use gluten-free tortellini.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 406
Sugar: 10g
Sodium: 803mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 58g
Fiber: 7g
Protein: 17g
Cholesterol: 34mg