Description
A vibrant, cheesy, and veggie-packed one-pan tortellini skillet featuring summer vegetables, rich marinara, and fresh herbs—ready in just 30 minutes!
Ingredients
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20 oz refrigerated three cheese tortellini
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2 tbsp extra virgin olive oil
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1 medium yellow onion, chopped (about 1½ cups)
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2 ears fresh corn, kernels cut off (or ~2 cups frozen corn)
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2 cups grape tomatoes (12 oz)
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2 medium zucchini, sliced into ¼-inch half moons
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3 garlic cloves, minced (about 1 tbsp)
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1¼ cups marinara sauce
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¼ cup chopped fresh basil
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¼ cup chopped fresh parsley
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½ cup finely shredded parmesan cheese, divided
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Salt and freshly ground black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil. Cook tortellini 1 minute less than package instructions. Reserve ¼ cup pasta water, then drain.
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In a large skillet, heat olive oil over medium-high. Sauté onion for 3 minutes, add corn and cook 2 minutes.
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Add tomatoes, cook 3 minutes until soft. Add zucchini and garlic, sauté 6–8 minutes until tender.
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Stir in marinara and cooked tortellini. Add reserved pasta water if needed to loosen sauce.
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Toss with salt, pepper, ¼ cup parmesan, basil, and parsley.
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Serve hot, topped with remaining parmesan.
Notes
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Use fresh herbs for best flavor.
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Add grilled chicken or roasted chickpeas for protein.
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Use gluten-free tortellini for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan / Skillet
- Cuisine: Italian-inspired