Description
A quick pasta dish featuring fresh seasonal vegetables and cheese tortellini.
Ingredients
Scale
- 1 pound cheese tortellini
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 yellow squash, diced
- 1/2 cup corn kernels, fresh or frozen
- 2 cloves garlic, minced
- 1/4 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add zucchini and yellow squash to the skillet. Cook for 5 minutes until slightly tender.
- Add corn and garlic. Cook for 2 more minutes until fragrant.
- Stir in cherry tomatoes and vegetable broth. Cook until tomatoes begin to soften, about 3 minutes.
- Add the cooked tortellini to the skillet. Toss to combine with the vegetables.
- Remove from heat. Stir in Parmesan cheese.
- Season with salt and pepper. Serve immediately.
Notes
- Use any seasonal vegetables you prefer, such as bell peppers or asparagus.
- For a richer flavor, substitute vegetable broth with reserved pasta water.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 20
- Cholesterol: 30
Keywords: tortellini, summer vegetables, pasta, quick dinner, vegetarian