This bright pasta dish features chewy tortellini tossed with colorful sautéed veggies like bell peppers and zucchini. It’s simple, quick, and absolutely delicious!
I love how this meal is ready in no time, making it perfect for busy nights. Plus, the veggies add a fresh crunch that makes every bite exciting. Yum!
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is the star here! You can use fresh or frozen depending on what you have. If you’re looking for a lighter option, try spinach or whole wheat tortellini.
Olive Oil: This adds flavor and helps sauté the veggies. In a pinch, you can substitute with any neutral oil like canola or avocado oil.
Onion: A small onion adds sweetness. If you prefer a milder taste, go for green onions or shallots instead. Both work well!
Zucchini: You can swap zucchini with bell peppers, asparagus, or even broccoli for a different veggie mix. Each one gives a unique taste and texture.
Cherry Tomatoes: They are sweet and juicy, but if they’re not in season, use canned diced tomatoes or sun-dried tomatoes for concentrated flavor.
Corn: Fresh corn is wonderful, but frozen works perfectly too! You can also use peas if you want a different pop of color.
Herbs: Basil and parsley add a fresh kick. If you don’t have basil, try using arugula or even cilantro for a different flavor profile. Dried herbs can be used, but fresh herbs are far better.
How Do I Sauté Vegetables Without Burning Them?
Sautéing is quick, but a common issue is burning your veggies. Here’s a simple guide for success:
- Keep your heat at medium. Too high, and you risk burning.
- Use a well-oiled pan, ensuring everything slides around easily.
- Add vegetables starting from the densest to the softest (onions first, then zucchini, etc.).
- Stir often! This lets everything cook evenly and prevents sticking.
- If things get too hot, just lower the heat for a bit and add a splash of water or broth.
Following these tips will help your vegetables stay vibrant and tasty without burning!
Easy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
For the Dish:
- 12 oz (340 g) cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes
- 1 cup fresh or frozen corn kernels
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Optional: 1/2 cup marinara or tomato sauce (for added flavor and moisture)
- Optional: Grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 20 minutes in total—5 minutes for prep and about 15 minutes for cooking. It’s quick and perfect for those busy weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Add the tortellini and cook them according to the package instructions until they are al dente. This usually takes about 3-5 minutes for fresh tortellini or a bit longer for frozen. Once done, drain them and set aside.
2. Sauté the Onions and Garlic:
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes or until it becomes soft and translucent. Then, add the minced garlic and sauté for another 30 seconds. You want it fragrant but not burned, so keep an eye on it!
3. Add the Vegetables:
Next, stir in the sliced zucchini. Cook for 4-5 minutes, stirring occasionally, until the zucchini is just tender. Then add the cherry tomatoes and corn kernels to the skillet. Cook for an additional 3-4 minutes until the tomatoes start to soften. Season with salt and pepper to taste.
4. Combine Everything:
Now, add the drained tortellini to the skillet with the sautéed vegetables. Gently toss everything together to mix well and warm through. If you’re using marinara or tomato sauce, mix it in now to coat the tortellini and veggies evenly.
5. Finish and Serve:
Once everything is combined, take the skillet off the heat and stir in the chopped basil and parsley for a fresh kick. Serve the dish hot with a sprinkle of grated Parmesan cheese on top if you like. Enjoy your colorful and tasty tortellini dish!
This meal is not only easy but also packed with flavor, making it a hit for everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Tortellini?
Absolutely! While cheese tortellini works wonderfully, feel free to use any variety you prefer, such as spinach or meat-filled tortellini. Just adjust the cooking time if needed, especially for frozen tortellini.
What Vegetables Can I Substitute?
You can easily swap out veggies based on what you have! Bell peppers, asparagus, broccoli, or even baby spinach would all be great alternatives. Just remember to adjust cooking times to keep everything tender yet crisp.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat in the microwave or on the stovetop. If it’s dry, add a splash of broth or olive oil to refresh it!
Can I Make This Dish Vegetarian or Vegan?
This dish is already vegetarian-friendly! To make it vegan, simply skip the cheese or use a dairy-free cheese alternative. The same goes for the marinara sauce—ensure it does not contain any animal products.
