If you’re craving something comforting yet fresh, this Creamy Cheese Tortellini with Fresh Vegetables recipe is sure to hit the spot. Combining tender tortellini with a medley of vibrant vegetables, it’s a dish that balances rich flavors with a light touch. Perfect for a weeknight dinner or a special occasion, this recipe brings a satisfying and delicious meal to your table in no time. Let’s get cooking!
Steps
- Begin by boiling a large pot of lightly salted water. Cook the tortellini according to package instructions, but stop a minute before the recommended time. While the water heats, start preparing the vegetables.
- In a large sauté pan, warm olive oil over medium-high heat. Add chopped onion and sauté for about 3 minutes, then incorporate the corn and continue cooking for 2 more minutes.
- Add grape tomatoes to the pan and sauté for another 3 minutes. Include the sliced zucchini and minced garlic, cooking until the vegetables are soft and the tomatoes have burst, approximately 6 to 8 minutes.
- As the vegetables cook, add the tortellini to the boiling water. Drain the pasta, keeping back about 1/4 cup of the pasta water for later use.
- Mix the cooked tortellini and marinara sauce with the sautéed vegetables in the pan. Cook and stir until the tortellini is fully tender, adding a bit of reserved pasta water if necessary to achieve the desired consistency.
- Season with salt and pepper, then stir in 1/4 cup of parmesan cheese, fresh basil, and parsley. Serve immediately, garnishing each serving with the remaining parmesan cheese.
Ingredients
- 20 oz. of cheese tortellini
- 2 tablespoons of extra virgin olive oil
- 1 medium yellow onion, chopped
- Kernels from 2 ears of corn (or use frozen if fresh is unavailable)
- 2 cups of grape tomatoes
- 2 medium zucchinis, sliced into half moons approximately 1/4-inch thick
- 3 cloves of garlic, minced
- 1 1/4 cups of marinara sauce
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of finely shredded parmesan cheese, divided
- Salt and freshly ground black pepper to taste
Nutritional Values
Calories 2436 | Calories from Fat 756 | Fat 84g | Saturated Fat 24g | Trans Fat 6g | Polyunsaturated Fat 6g | Monounsaturated Fat 24g | Cholesterol 204mg | Sodium 4818mg | Potassium 4068mg | Carbohydrates 348g | Fiber 42g | Sugar 60g | Protein 102g | Vitamin A 10248IU | Vitamin C 192mg | Calcium 1392mg | Iron 24mg
FAQ
- Can I use frozen tortellini instead of refrigerated tortellini?
- While refrigerated tortellini is recommended for the best taste, frozen tortellini can be used as an alternative. Just make sure to adjust the cooking time accordingly to ensure they are cooked through.
- What are some variations I can try with this tortellini recipe?
- You can add different vegetables like mushrooms, asparagus, or bell peppers, and incorporate proteins such as chicken or sausage. Switching to a different type of tortellini, like spinach-filled, is also an option, and for a creamier sauce, you can include some heavy cream.
- What are some tips for cooking tortellini and vegetables?
- Cook the tortellini until it’s just tender but not mushy. For the vegetables, sauté them until they’re soft but still have some texture. If the dish seems a bit dry, a splash of pasta water or a drizzle of olive oil can enhance moisture and flavor.
- Can I use dried herbs instead of fresh ones?
- Yes, you can substitute dried herbs if fresh ones are unavailable. Use 1 tablespoon of dried parsley and 2 teaspoons of dried basil. You might also consider adding a teaspoon of dried oregano for extra flavor.
- How can I make this dish more protein-rich?
- To increase the protein content, you can add cooked chicken, ground beef, or turkey. Simply cook the protein in the same pan before preparing the vegetables, then add it back when combining everything with the sauce.
Tips
- For the best flavor, opt for refrigerated tortellini instead of shelf-stable or frozen types.
- When sautéing the vegetables, cook them just until tender to maintain a pleasant texture and avoid mushiness.
- If the dish seems dry, incorporate a splash of reserved pasta water or a drizzle of extra virgin olive oil for added moisture and flavor.
- Experiment with different types of tortellini, such as sausage or spinach-filled, to diversify the dish and tailor it to your taste preferences.
Equipment
- Large pot for boiling water (if your kitchen lacks a sufficiently large one)
- 12-inch sauté pan or deep skillet
- Garlic press or mincer (for mincing garlic)
- Fine mesh strainer or colander (for draining tortellini)
- Chef’s knife (for chopping vegetables and herbs efficiently)
- Cutting board (to prepare vegetables and herbs)
