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tortellini with summer veggies

Tortellini with Summer Veggies


  • Author: Emily

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 (ÂĽ 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.