This easy tortellini dish features fluffy pasta stuffed with cheese and tasty sautéed veggies. It’s colorful, quick to make, and oh-so-delicious!
Key Ingredients & Substitutions
Tortellini: I love using refrigerated cheese tortellini for its convenience and flavor. If you’re feeling adventurous, try fresh tortellini for a more delicate texture, or opt for whole wheat for added nutrition.
Vegetables: This recipe features zucchini and cherry tomatoes, but feel free to swap in your favorite veggies like bell peppers, spinach, or leftover roasted veggies. Just remember, different vegetables may require different cooking times.
Corn: Fresh corn adds sweetness and crunch, but frozen corn works just as well if fresh isn’t available. Canned corn can be used too, just drain and rinse it before adding.
Olive Oil: Extra virgin olive oil is my top choice here for flavor, but any cooking oil will work. That said, if you like a bit of extra flavor, try avocado oil or even a flavored olive oil.
Fresh Basil: Fresh basil really brightens this dish up, but you can use dried basil if needed. Just remember to reduce the amount, as dried herbs are more potent—about 1 tsp should do!
How Do You Sauté Vegetables Perfectly?
Sautéing veggies can be tricky, but it’s the key to making them tender yet crisp. Here’s how to get it just right:
- Start with a hot skillet and enough oil to coat the bottom. Warm the oil over medium heat.
- Add onions first. Sauté until they’re soft and translucent; this usually takes about 3-4 minutes. Toss in garlic next for a quick 30 seconds.
- Next, add heartier veggies, like zucchini, giving them a few minutes to soften. Follow with quicker cooking items, like cherry tomatoes.
This order helps each veggie reach its ideal texture. Remember to stir frequently for even cooking!
Easy Tortellini with Sautéed Veggies
Ingredients You’ll Need:
For the Dish:
- 12 oz refrigerated cheese tortellini
- 1 cup cherry or grape tomatoes
- 1 medium zucchini, sliced
- 1/2 cup fresh corn kernels (about 1 ear of corn)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
For Cooking:
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Optional: 1/4 tsp red pepper flakes
- Optional: Grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, making a total of about 20 minutes. Perfect for a quick dinner or a tasty lunch!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the refrigerated cheese tortellini and cook according to the package instructions until al dente. This usually takes about 3-5 minutes. Once done, drain the tortellini and set it aside.
2. Heat the Olive Oil:
While the tortellini is cooking, take a large skillet and heat the olive oil over medium heat. Allow it to warm for a minute or so until it shimmers slightly.
3. Sauté the Onions:
Add the finely chopped onion to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft.
4. Add Garlic:
Next, add the minced garlic to the skillet and sauté for an additional 30 seconds. Mix well until the garlic becomes fragrant.
5. Add Zucchini and Corn:
Stir in the sliced zucchini and fresh corn kernels. Sauté for about 4-5 minutes until both are tender but still crisp, stirring occasionally.
6. Incorporate Cherry Tomatoes:
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften and burst, adding a delightful flavor to the mix.
7. Combine with Tortellini:
Gently stir in the cooked tortellini, mixing everything together and warming it through—this should take another minute or two.
8. Season and Serve:
Season the dish with salt, pepper, and red pepper flakes if desired. Toss in the fresh basil and give it a final stir to combine all the flavors.
9. Dish It Up:
Remove from heat and transfer your colorful tortellini dish to a serving platter.
10. Enjoy!
Serve warm and top with grated Parmesan cheese if you like. Enjoy the vibrant and delicious flavors of this easy tortellini with sautéed veggies!
FAQ for Easy Tortellini with Sautéed Veggies
Can I Use Frozen Tortellini Instead of Refrigerated?
Absolutely! You can use frozen tortellini. Just cook it directly from frozen according to the package instructions, adding an extra minute or two to ensure it’s heated through.
What Other Vegetables Can I Add?
Feel free to mix in your favorite veggies! Bell peppers, spinach, or broccoli would work great. Just keep an eye on cooking times, as harder vegetables may need a bit longer to become tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a splash of olive oil to prevent drying out.
Can I Make This Dish Vegan?
Yes! To make this dish vegan, simply use a non-dairy tortellini and skip the Parmesan cheese at the end. You can also replace olive oil with another plant-based oil if desired.
