Description
A vibrant and flavorful tortellini dish featuring tender cheese-filled pasta tossed with a medley of sautéed summer vegetables. This quick and easy recipe combines zucchini, yellow squash, cherry tomatoes, and sweet corn, all brought together with garlic, olive oil, and a sprinkle of Parmesan cheese. Perfect for a light, satisfying meal that celebrates fresh seasonal produce.
Ingredients
Scale
Primary Ingredients
- 1 package (about 9 ounces) cheese tortellini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sauté the garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute, being careful not to burn it.
- Cook the squash: Add the sliced zucchini and yellow squash to the skillet. Sauté for 3 to 4 minutes, or until the vegetables begin to soften but still retain some bite.
- Add tomatoes and corn: Stir in the halved cherry tomatoes and corn kernels. Continue cooking for another 2 to 3 minutes until the tomatoes are just starting to soften and release their juices.
- Toss with tortellini: Add the cooked tortellini to the skillet with the vegetables. Gently toss everything together to combine the flavors evenly without breaking the pasta.
- Season and add cheese: Season the mixture with salt and freshly ground black pepper to taste. Sprinkle the grated Parmesan cheese over the top and toss again to coat the pasta and veggies thoroughly.
- Rest the dish: Remove the skillet from the heat and let the tortellini mixture rest for a minute to allow the flavors to meld.
- Garnish and serve: Serve the tortellini warm, garnished with fresh basil leaves for a fragrant and colorful finish.
Notes
- Use fresh or frozen corn kernels; if frozen, thaw before cooking to avoid excess moisture in the skillet.
- For added protein, consider stirring in cooked grilled chicken or sautéed shrimp.
- To make this dish gluten free, substitute the tortellini with a certified gluten-free pasta variant.
- Fresh basil not only adds flavor but also enhances presentation—don’t skip it!
- Adjust seasoning with salt and pepper gradually; Parmesan cheese contributes saltiness.
