This Easy Tortellini with Sautéed Vegetables is a quick meal that brings a rainbow of flavors to your plate! With tender tortellini and colorful veggies, it’s as yummy as it is fun to make.
You can whip this up in no time! I love how the veggies get all happy in the pan, making the whole kitchen smell great. Serve it hot, and watch everyone smile! 😄
Key Ingredients & Substitutions
Tortellini: I prefer cheese tortellini for its creamy filling. You can easily swap this with spinach or meat-filled tortellini, or even gnocchi if you’re looking for something different.
Olive Oil: A staple for sautéing, but feel free to use butter or vegetable oil instead. They’ll still give a nice flavor to the dish.
Vegetables: Zucchini, cherry tomatoes, and corn are fantastic choices. Other veggies like bell peppers, broccoli, or asparagus can also work great, so use what you have on hand or what’s in season!
Marinara Sauce: If you want to lighten things up, try a splash of chicken or vegetable broth instead. You can also use pesto for a different flavor twist.
How Do You Get the Vegetables Perfectly Cooked?
Cooking the vegetables just right ensures they’re tender but still bright and tasty. Here’s how to make it happen:
- Start with medium heat for the olive oil to avoid burning the onions and garlic.
- Keep stirring the veggies often. This helps them cook evenly and not stick to the pan.
- Cook the zucchinis until they’re just soft, about 4-5 minutes; they should retain some crunch.
- Add the cherry tomatoes and corn last since they need less cooking time—about 3-4 minutes is perfect for them to soften without losing their shape.
With this method, you’ll have bright, delicious vegetables in your dish!
Easy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen corn kernels
- 2 cloves garlic, minced
- 1/2 cup marinara or tomato sauce
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, chopped
- Optional: grated Parmesan cheese for serving
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare. You’ll spend around 10 minutes boiling the tortellini and another 10 minutes sautéing the vegetables, creating a quick and tasty meal that comes together in no time!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, carefully add the tortellini and cook according to the package instructions, usually about 3-5 minutes, until they are al dente. When done, drain them in a colander and set aside.
2. Sauté the Onions and Garlic:
Next, heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until it becomes translucent. Then, add the minced garlic and sauté for an additional 30 seconds until it’s fragrant.
3. Add the Vegetables:
Now, it’s time to add the sliced zucchini to the pan. Cook them for about 4-5 minutes until they turn tender. Then, stir in the halved cherry tomatoes and corn, cooking for another 3-4 minutes until the tomatoes soften and the corn is heated through.
4. Mix in the Sauce:
Pour the marinara or tomato sauce into the skillet. Stir everything together well and let it simmer for 2-3 minutes, allowing the flavors to meld together.
5. Combine with Tortellini:
Add the cooked tortellini to the skillet, gently tossing everything together so that the pasta gets nicely coated with the sauce and veggies. Season with salt and freshly ground black pepper to taste.
6. Finish and Serve:
Remove the skillet from heat and sprinkle the chopped fresh basil over the dish. Serve warm, and if you like, top your plate with some grated Parmesan cheese for added flavor!
Enjoy this colorful, wholesome tortellini with sautéed vegetables—a simple, satisfying meal perfect for any day of the week!
Can I Use Frozen Tortellini in This Recipe?
Absolutely! Just cook the frozen tortellini according to the package instructions. They’ll typically take a bit longer to cook than fresh ones, so check the cooking time to ensure they’re heated through.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth if the dish seems dry.
Can I Substitute the Vegetables?
Definitely! Feel free to use any vegetables you have on hand. Bell peppers, spinach, or broccoli all work well. Just adjust the cooking times based on the vegetables you choose to ensure they are perfectly tender!
How Do I Make This Dish Vegan?
To make this recipe vegan, simply swap out the cheese tortellini for a plant-based version and skip the Parmesan cheese. The dish will still be delicious and fresh!
