This easy tortellini dish is packed with vibrant veggies! Tossed together with cheese-filled pasta, it makes a colorful and tasty meal that’s ready in no time.
I love how quick it is to make! Just sauté your favorite vegetables, add the tortellini, and dinner is served! It’s a great way to sneak in some greens! 🌽✨
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is the star here! You can use fresh or frozen. If you’re looking for a lighter option, try spinach or whole wheat tortellini for added nutrients.
Olive Oil: This helps sauté the veggies beautifully. If you’re out, feel free to use vegetable oil or melted butter. Each will add a slightly different flavor.
Onion: I like using yellow onions because they add nice sweetness. Red onions work too! If you’re sensitive to onions, you can skip it or use shallots for a milder taste.
Zucchini: Perfect for adding bulk and texture. If zucchini isn’t available, try bell peppers or asparagus for a twist. They cook similarly!
Cherry Tomatoes: Their burst of sweetness is delightful! You can substitute with canned diced tomatoes or even sun-dried tomatoes if fresh ones aren’t handy.
How Do I Properly Sauté Vegetables?
Sautéing vegetables is an essential skill for many recipes like this one! Here’s how to do it right:
- Heat your skillet to medium heat. This temp allows the veggies to cook without burning.
- Add the olive oil and let it warm up for about a minute before adding the onions.
- Start with the veggies that take longer to cook, like onions and zucchini. Stir occasionally, so they don’t stick.
- Once they begin to soften, add quicker-cooking veggies, like tomatoes and corn. This way, everything stays tender and flavorful!
Keep an eye on the vegetables; you want them tender but still a bit crisp. Enjoy tossing them in the pan for an even cook! 🌱✨
Easy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
- 1 package (about 9 oz) of cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes, whole or halved
- 1 cup fresh or frozen corn kernels
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped
- Fresh parsley, chopped (for garnish)
- 1/2 cup marinara sauce or your favorite tomato sauce (optional, for light coating)
How Much Time Will You Need?
This recipe takes approximately 20-25 minutes to prepare. You’ll spend about 10 minutes cooking the tortellini and another 10-15 minutes sautéing the vegetables and tossing everything together. It’s a quick and effortless meal for any weeknight!
Step-by-Step Instructions:
1. Cooking the Tortellini:
Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook according to the package instructions until they are al dente. This usually takes around 2-3 minutes for fresh tortellini or about 5-7 minutes for frozen. Once done, drain the tortellini and set them aside while you prepare the vegetables.
2. Sautéing the Vegetables:
While the tortellini cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. After a minute, add the finely chopped onion. Sauté for about 3-4 minutes until the onion turns translucent and fragrant.
3. Adding Garlic and Zucchini:
Once the onions are looking nice, stir in the minced garlic. Cook for another 30 seconds, just until it’s aromatic. Next, add the sliced zucchini into the skillet and cook for about 4-5 minutes, stirring occasionally, until the zucchini becomes tender but still has a little crunch.
4. Mixing in Tomatoes and Corn:
Now it’s time to toss in the cherry tomatoes and corn kernels. Cook this mix for 2-3 minutes until the tomatoes start to soften and the corn is warmed through. Sprinkle in some salt and black pepper to season the vegetables to your taste.
5. Combining Everything:
Add the drained tortellini into the skillet with the sautéed veggies. If you’re using marinara sauce, pour that in now and gently toss everything together to ensure the tortellini is evenly coated and mixed with the vegetables and sauce.
6. Finishing Touch:
Remove the skillet from the heat and stir in the fresh chopped basil for a burst of flavor. Transfer your vibrant dish to a serving bowl or plate, garnish with some chopped fresh parsley, and serve warm.
This colorful dish is easy to make and perfect for a quick weeknight dinner! Enjoy the delightful combination of cheese tortellini and fresh, sautéed vegetables! 🍽️✨
FAQ for Easy Tortellini with Sautéed Vegetables
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap out the zucchini, cherry tomatoes, and corn for other veggies you love. Bell peppers, spinach, asparagus, or broccoli would all work beautifully—just adjust the cooking time as needed!
What Sauce Can I Use Besides Marinara?
Besides marinara, you can try pesto for a fresh twist or Alfredo sauce for a creamy variation. You could also skip the sauce entirely and drizzle with a bit of lemon juice and olive oil for a lighter option.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sautéed vegetables and cook the tortellini ahead of time. Just combine them when you’re ready to serve. Keep in mind that the texture might change slightly after refrigeration, but it will still be delicious!
