This easy tortellini dish is a tasty blend of cheese-filled pasta and colorful veggies. It’s quick to make, and you can use whatever vegetables you have on hand!
Every bite is delightful, especially with a sprinkle of cheese on top. I love how simple it is to whip up after a busy day. Plus, it feels like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Tortellini: I recommend using cheese tortellini for a creamy, rich flavor. You can substitute with spinach, mushroom, or even a gluten-free variety if needed. Fresh tortellini takes less time to cook!
Olive Oil: This adds healthy fats and flavor, but feel free to replace it with vegetable oil or butter if that’s what you have on hand. Butter gives a nice richness, especially with the veggies!
Onion: Yellow onions work well here, but red onions or shallots can add a lovely sweetness. If onions aren’t your thing, consider using leeks or skip it altogether!
Zucchini: This veggie is great for adding bulk, but you can swap it with bell peppers, spinach, or even broccoli for a different taste. Try to keep the colors varied for a beautiful dish!
Cherry Tomatoes: They bring juiciness, but you can use canned diced tomatoes in a pinch. Just drain them well to avoid extra liquid.
How Do I Cook the Tortellini Perfectly?
Cooking tortellini correctly is essential to keep it from becoming mushy. Here’s how to do it right:
- Start by bringing a large pot of salted water to a rolling boil; the salt adds flavor to the pasta.
- Add the tortellini and stir it gently to prevent sticking. Follow the package instructions, usually around 3-5 minutes.
- Check for doneness by tasting a piece; it should be tender but still firm (al dente).
- Once ready, drain the tortellini and avoid rinsing. It will help the sauce stick better!
These tips will guarantee your tortellini is just right, complementing the sautéed veggies beautifully!
Easy Tortellini with Sautéed Veggies
Ingredients You’ll Need:
- 1 (9-12 oz) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry tomatoes, whole or halved
- 1/2 cup fresh corn kernels (or frozen, thawed)
- 1 garlic clove, minced
- 1/2 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chiffonade or chopped
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. You’ll spend roughly 10 minutes cooking the tortellini and sautéing the veggies, plus 10 minutes for prep. It’s quick and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to the package instructions, usually 3-5 minutes, until they are al dente. Drain the tortellini and set it aside while you prepare the vegetables.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it becomes soft and translucent. Then, add the zucchini and cook for another 4 minutes, stirring occasionally until it begins to soften.
3. Add the Remaining Ingredients:
Next, stir in the cherry tomatoes, corn kernels, and minced garlic. Continue to cook for another 3-4 minutes until the tomatoes soften and release their juices. Season the mixture with Italian seasoning, salt, and pepper, stirring well to combine.
4. Combine with Tortellini:
Add the cooked tortellini to the skillet with the sautéed veggies. Gently toss everything together for about 2 minutes, allowing the tortellini to warm through and absorb some of the flavors from the vegetables.
5. Finish and Serve:
Remove the skillet from heat and stir in the fresh basil for a burst of flavor. Serve warm, topped with freshly grated Parmesan cheese if you like. Enjoy your warm, delicious bowl of tortellini and veggies!
This recipe is not only colorful and fresh but also easy to make, making it an excellent choice for a weeknight meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Tortellini Instead of Refrigerated?
Absolutely! If you opt for frozen tortellini, just follow the package instructions for cooking times, as they may vary. Generally, frozen tortellini takes a few minutes longer to cook than refrigerated ones. Begin cooking in the boiling water from frozen without thawing!
What Vegetables Can I Substitute in This Recipe?
You can easily customize the veggies in this recipe. Feel free to swap zucchini with bell peppers, spinach, or carrots. Additionally, peas or asparagus would be great in place of corn. Just keep cooking times in mind, as you might need to adjust them slightly for firmer veggies.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. You can also add a splash of water or olive oil if it seems a bit dry when reheating!
Can I Make This Dish Vegetarian or Vegan?
Yes! This dish is already vegetarian since it uses cheese tortellini. To make it vegan, simply use a brand of vegan tortellini and skip the Parmesan cheese. You can also add more veggies for added flavor and nutrition.
