Description
Tortellini with Summer Veggies is a fresh, easy pasta dish with seasonal vegetables—perfect for quick dinners, potlucks, or summer meals.
Ingredients
- Cheese tortellini (18 oz)—fresh or frozen, we won’t judge.
- Zucchini (1 medium), diced—because summer demands it.
- Cherry tomatoes (1 cup), halved—bursty little flavor bombs.
- Corn kernels (1 cup)—fresh or frozen, your call.
- Garlic (3 cloves), minced—no such thing as too much.
- Butter (3 tbsp)—this isn’t the time for margarine.
- Parmesan (½ cup), grated—plus extra for dramatic sprinkling.
- Salt, pepper, red pepper flakes—to taste, or to spite.
- Fresh basil (¼ cup), chopped—for the ~aesthetic~.
Instructions
Cook the tortellini according to package directions.
Drain, but save ½ cup pasta water (trust us).
Sauté the veggies: Melt butter in a skillet, add garlic, then toss in zucchini, tomatoes, and corn. Cook until slightly charred (5-7 mins).
Combine everything: Add tortellini to the skillet. Splash in pasta water as needed to make it saucy.
Cheese it up: Stir in Parmesan, salt, pepper, and red pepper flakes.
Taste. Adjust. Repeat.
Garnish and serve: Top with basil and extra Parmesan.
Instagram optional but highly encouraged.
Notes
Overcooking the tortellini: Mushy pasta = sadness.
Follow package times.
Skipping pasta water: It’s liquid gold for sauciness. Don’t pour it out.
Drowning it in cheese: Parmesan is a team player, not the entire team.