This easy tortellini dish combines soft pasta with colorful sautéed veggies, making it a bright and tasty meal. Quick to cook, it’s perfect for any weeknight dinner!
I love how the veggies add a pop of color and crunch. Plus, you can use whatever you have on hand! It’s a go-to for me when I need something delicious but don’t have much time.
Key Ingredients & Substitutions
Tortellini: Use a refrigerated cheese tortellini for a creamy filling. If you prefer a different taste, try spinach or mushroom tortellini as tasty alternatives. You can also use frozen tortellini if it’s what you have.
Olive Oil: This adds healthy fats and flavor. If you don’t have it, vegetable oil or even butter can work, but they may slightly alter the taste.
Zucchini: Great for adding color and nutrition! If zucchini isn’t available, bell peppers or asparagus can be used instead for a different crunch.
Corn: Fresh corn off the cob gives a sweet crunch, but frozen corn works just as well and is often more convenient. Canned corn could also be used but rinse it first.
Marinara Sauce: This adds a tomatoey flavor. If you’re looking for something lighter, consider using a bit of olive oil and lemon juice instead for a different taste.
How Do I Cook the Tortellini Perfectly?
Cooking tortellini is simple, but timing is key! You want them soft but not mushy. Follow these steps:
- Bring a large pot of salted water to a rolling boil—this helps flavor the pasta.
- Add the tortellini and stir gently to prevent sticking. Cook according to the package instructions.
- Taste a piece a minute before the recommended time is up. When done, they should float and be tender but firm (al dente).
- Drain immediately but don’t rinse; you want the sauce to stick!
Following these tips will help you create a delightful and satisfying meal! Enjoy your cooking adventure!
Easy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
- 1 (9 to 12 oz) package refrigerated cheese tortellini
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes, whole or halved
- 1 cup fresh corn kernels (or frozen corn, thawed)
- 2 cloves garlic, minced
- 1/2 cup marinara sauce or tomato sauce
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped
- Optional: grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend about 10 minutes preparing the ingredients and cooking, plus a few additional minutes to get everything mixed together and on the table. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to the package instructions until al dente. This usually takes around 3-5 minutes. Once done, drain the tortellini in a colander and set it aside.
2. Sauté the Vegetables:
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent. Then, add the sliced zucchini and cook for about 4 more minutes, stirring occasionally until it’s just tender.
3. Add Flavor:
Next, stir in the minced garlic and let it cook for about 30 seconds until it’s fragrant. Then, toss in the cherry tomatoes and corn. Sauté for 3-4 minutes until the tomatoes begin to soften, and everything is nicely mixed.
4. Combine with Sauce:
Pour in the marinara sauce and give everything a good stir to coat the vegetables evenly. Allow it to simmer for about 1-2 minutes, allowing the flavors to meld together.
5. Mix in the Tortellini:
Add the drained tortellini into the skillet and gently toss everything together until the pasta is warmed through and mixed well with the sautéed vegetables and sauce. Season with salt and black pepper to taste.
6. Serve and Enjoy:
Remove the skillet from the heat and sprinkle with freshly chopped basil for a burst of flavor. Serve warm, and don’t forget the grated Parmesan cheese if you like it!
Enjoy your vibrant and delicious Easy Tortellini with Sautéed Vegetables!
FAQ for Easy Tortellini with Sautéed Vegetables
Can I Use Different Types of Tortellini?
Absolutely! While cheese tortellini is delicious, you can also use spinach, mushroom, or meat-filled tortellini for a different flavor profile. Just remember to adjust the cooking time according to the package instructions if using a different variety.
What Vegetables Can I Substitute?
If you don’t have zucchini or corn, feel free to substitute with other veggies like bell peppers, asparagus, or even broccoli. Just chop them into similar-sized pieces and adjust the cooking time so they become tender but still maintain their crunch.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, simply substitute the cheese tortellini with a vegan version, use a plant-based marinara sauce, and skip the Parmesan cheese. You can add nutritional yeast for a cheesy flavor if desired!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat with a splash of water or additional sauce to prevent drying out, or microwave in short intervals until heated through.
