This simple tortellini dish is full of flavor and colors! Soft pasta pockets filled with cheese come together with fresh, sautéed veggies for a tasty meal.
You can whip this up in no time, and it’s a great way to use up whatever veggies are in your fridge. Plus, who doesn’t love pasta? It’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is a must for this recipe. If you’re looking for a lighter version, try using spinach or whole wheat tortellini. Gluten-free options are also available.
Olive Oil: Olive oil is great for sautéing, but you can use vegetable oil or avocado oil if you prefer a different flavor. Both are good alternatives!
Onion: I like using yellow onions for their sweetness, but red onions work just as well. If you’re looking to cut down on carbs, try using leeks instead.
Zucchini: Zucchini adds a nice crunch, but you can easily swap it for bell peppers, asparagus, or even broccoli. All of these veggies taste wonderful!
Marinara Sauce: While marinara is my go-to, feel free to use alfredo sauce for a creamy alternative or pesto for an herby twist!
How Do I Sauté Vegetables Perfectly?
Sautéing veggies well is key to locking in their flavors and keeping them crisp. Here’s how to do it right:
- Always use medium heat to avoid burning. Start with the onions to build a flavor base.
- Give the onion a few minutes to soften before adding more veggies.
- Cook each veggie according to cooking times—zucchini and peppers need a bit more time than tomatoes.
- Don’t overcrowd the pan; if it’s too packed, the veggies will steam instead of sauté.
Your sautéed veggies should be bright, colorful, and have a slight crispness to them—just the way we want them! Enjoy your cooking!
Easy Tortellini with Sautéed Veggies
Ingredients:
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes
- 1 cup fresh or frozen corn kernels
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup marinara or tomato sauce
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and an additional 10-15 minutes to cook, making the total time around 25-30 minutes. It’s a quick and easy meal ideal for busy weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions until they are al dente. When they are done, drain them in a colander and set aside.
2. Sauté the Vegetables:
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes, stirring occasionally, until they start to become soft and fragrant.
3. Add Zucchini:
Next, add the sliced zucchini to the skillet. Cook for another 4-5 minutes, allowing them to soften but still remain a bit crisp. Stir occasionally to prevent burning.
4. Mix in Tomatoes and Corn:
Now, it’s time to add the cherry tomatoes, corn kernels, and minced garlic. Cook for 2-3 minutes more, stirring occasionally until the tomatoes start to soften and everything is evenly mixed.
5. Season the Veggies:
Sprinkle in the salt and black pepper to season the mixed vegetables. Taste and adjust the seasonings if you’d like.
6. Add Sauce and Combine:
Pour in the marinara or tomato sauce and stir well to coat all the veggies evenly. Let it warm through for 1-2 minutes, ensuring everything is heated nicely.
7. Combine Tortellini and Veggies:
Add the drained tortellini to the skillet. Gently fold everything together, ensuring the tortellini is well mixed with the sautéed veggies and sauce.
8. Add Fresh Herbs:
Finally, stir in the chopped fresh basil and parsley (if using). Give it a good mix and adjust the seasoning one last time if needed.
9. Serve and Enjoy:
Transfer the finished tortellini dish to a serving bowl. Garnish with extra fresh basil on top, and serve warm. Enjoy your colorful, flavorful meal!
This dish is not only easy to make but also packed with nutrients and flavor. Perfect for a quick weeknight dinner!
FAQ for Easy Tortellini with Sautéed Veggies
Can I Use Frozen Tortellini for This Recipe?
Absolutely! Frozen tortellini works just as well. Just note that you may need to adjust the cooking time slightly; follow the package instructions and ensure they are heated through and tender.
What Can I Substitute for the Zucchini?
If zucchini isn’t your favorite, feel free to swap it out for bell peppers, asparagus, or even broccoli. All these veggies complement the dish nicely and add their unique flavors!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through. Add a splash of water or extra sauce if it seems dry.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, opt for a plant-based tortellini and use a marinara sauce that doesn’t contain cheese. Additionally, make sure to use olive oil and skip any animal products for a delicious vegan meal!
