Cheese Tortellini with Summer Veggies

Cheese tortellini with summer veggies is a quick and vibrant pasta dish combining cheese-filled tortellini with seasonal vegetables like zucchini, cherry tomatoes, and corn. Tossed in olive oil or a light sauce and topped with herbs and Parmesan, it’s a perfect meal for warm-weather dining.

Why You’ll Love This Recipe

• Quick & easy: Ready in under 30 minutes
• Fresh & seasonal: Highlights the best of summer produce
• One-pan cleanup: Less mess, more flavor
• Flexible: Add your favorite veggies, sauces, or proteins
• Great for weeknights or light entertaining

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cheese tortellini (fresh or refrigerated)
• Olive oil or butter
• Zucchini or yellow squash, sliced
• Cherry or grape tomatoes, halved
• Fresh or frozen corn kernels
• Garlic, minced
• Onion or shallot, chopped
• Chicken or vegetable broth (optional)
• Grated or shaved Parmesan cheese
• Fresh basil or parsley
• Salt, pepper, and optional red pepper flakes

directions

1. Cook tortellini in salted water just until al dente. Reserve ¼ cup of pasta water, then drain.
2. In a large skillet, heat oil and sauté onion or shallot until soft.
3. Add zucchini and cook until lightly browned.
4. Stir in garlic, tomatoes, and corn. Sauté until tomatoes begin to soften.
5. Add tortellini, reserved pasta water (or broth), and toss everything together.
6. Season with salt, pepper, and red pepper flakes.
7. Sprinkle with Parmesan and chopped herbs before serving.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Variations

• Add grilled chicken or sausage for extra protein
• Stir in basil pesto for a different flavor profile
• Use roasted vegetables for a smoky touch
• Swap in other veggies like bell peppers or spinach
• Add a splash of cream for a richer sauce

storage/reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Reheating: Reheat in a skillet with a splash of broth or water; microwave for 1–2 minutes
• Not recommended for freezing due to tortellini texture changes

FAQs

Can I use frozen vegetables?

Yes, just cook them slightly longer until tender.

What kind of tortellini should I use?

Fresh or refrigerated cheese tortellini works best for quick cooking and flavor.

Can I make this gluten-free?

Yes, use gluten-free tortellini and ensure other ingredients are certified gluten-free.

How can I make this vegan?

Use vegan tortellini, dairy-free butter or oil, and skip or substitute the Parmesan with vegan cheese.

Do I need to rinse the tortellini after cooking?

No, the starch helps bind the sauce and veggies together.

What herbs work best?

Basil and parsley are ideal; chives or thyme also work well.

Can I add leafy greens?

Yes, stir in spinach or arugula at the end to wilt gently.

Is it okay to make this ahead of time?

You can cook the components ahead and combine just before serving for the best texture.

What can I serve with it?

A crisp green salad, garlic bread, or grilled protein are great sides.

How do I make it saucier?

Add extra broth, pasta water, or a bit of pesto or cream as desired.

Conclusion

Cheese tortellini with summer veggies is a delightful, easy meal that captures the essence of summer. With minimal prep and cleanup, it’s perfect for busy nights or relaxed dining, offering endless possibilities for customization. Enjoy this fresh and satisfying dish warm or chilled for lunch the next day!

Print