This easy tortellini dish is packed with colorful veggies and deliciousness! With just a few ingredients, you can whip up a tasty meal in no time.
I love how the little tortellini pockets soak up all the veggie flavors. It’s like a party on your plate! Plus, it’s perfect for busy weeknights when you need dinner fast.
Key Ingredients & Substitutions
Tortellini: Fresh cheese tortellini gives a wonderful flavor and texture. If you can’t find it, use any stuffed pasta like ravioli or even gnocchi. If you’re looking for a lighter option, whole wheat or gluten-free tortellini work well too!
Vegetables: The recipe calls for zucchini, corn, and tomatoes, which bring great color and taste. Feel free to swap in seasonal veggies like bell peppers, spinach, or asparagus. Just be mindful of cooking times for different vegetables!
Olive Oil: Olive oil is perfect for sautéing, but you can use other oils like avocado or melted butter if you prefer. Each oil has a unique flavor, so choose what suits your taste!
Marinara Sauce: If you want a fresh twist, try blending your favorite pesto instead. You can also use homemade tomato sauce or even just a splash of pasta water to keep it light and simple.
How Do I Properly Sauté Vegetables without Burning Them?
Sautéing is all about using the right heat and timing. Here’s a simple guide:
- Heat your skillet to medium. If it’s too hot, your veggies can burn.
- Add oil and let it heat for a minute before adding your onion. This helps create the best base for flavor.
- Cook onions until translucent to maximize sweetness, then add garlic for just a minute to avoid bitterness.
- Add denser vegetables (like zucchini) first, giving them a head start. Follow with quick-cooking veggies (like tomatoes) last.
Keep stirring to ensure even cooking and prevent sticking. If the veggies brown too quickly, lower the heat slightly. Enjoy your perfectly sautéed veggies!
Easy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
- 12 oz (340 g) cheese tortellini (fresh or frozen)
- 1 cup cherry or grape tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 cup fresh or frozen corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup marinara or tomato pasta sauce
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- Optional garnish: chopped parsley or grated Parmesan cheese
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes cooking the tortellini and another 20 minutes sautéing the veggies and combining everything. Quick and easy for a tasty meal!
Step-by-Step Instructions:
1. Cooking the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to package instructions, usually about 3-5 minutes for fresh tortellini or about 7-9 minutes for frozen. You want them to be cooked al dente, soft but still firm enough to hold their shape. Drain them and set aside.
2. Sautéing the Vegetables:
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it is soft and slightly translucent.
3. Adding More Veggies:
Next, stir in the minced garlic, corn, and sliced zucchini. Keep stirring and sauté for 5-7 minutes until the zucchini becomes tender and starts to caramelize, adding a nice sweetness to the dish. Then, toss in the halved cherry tomatoes and cook for another 2 minutes until they soften slightly.
4. Combining It All:
Now it’s time to bring it all together! Add the drained tortellini to the skillet with the sautéed vegetables. Pour the marinara sauce over everything and toss gently to combine, allowing it to heat through for about 2-3 minutes.
5. Final Touches:
Season the mixture with salt and pepper to taste. Once everything is heated and mixed well, remove the skillet from heat. Stir in the fresh chopped basil for a burst of flavor.
6. Serve and Enjoy:
Serve your tortellini warm, garnished with extra basil, chopped parsley, or grated Parmesan cheese if you like. Enjoy this colorful, flavorful dish that’s quick to make and full of goodness!
Frequently Asked Questions (FAQs)
Can I Use Different Types of Tortellini?
Absolutely! You can use any variety of tortellini, including meat-filled or different cheeses. If you prefer a gluten-free option, look for gluten-free tortellini available in many grocery stores.
What Vegetables Can I Substitute or Add?
Feel free to mix it up! You can add bell peppers, spinach, broccoli, or asparagus. Just remember to adjust cooking times based on the density of the vegetables you choose—add heartier ones earlier and quicker-cooking ones later.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop over low heat. You may need to add a splash of water or broth to loosen the sauce.
Can This Recipe Be Made Vegan?
Yes! For a vegan version, use dairy-free tortellini and substitute the marinara sauce with a plant-based option. You can also skip the Parmesan cheese or use a vegan counterpart for added flavor!
