This Easy Tortellini with Sautéed Vegetables is a fun way to bring colors to your plate! With tasty cheese-filled tortellini and fresh veggies, it’s both quick and satisfying.
I love how the veggies add crunch and flavor without fuss. Plus, who doesn’t enjoy a meal that can be ready in a jiffy? It’s the perfect weeknight dinner! 😄
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is the star here! You can use fresh or frozen, depending on what’s available. For a twist, try spinach or mushroom tortellini for added flavor.
Zucchini: This veggie adds a lovely texture. If you don’t have zucchini, yellow squash works nicely too! Or you can even use bell peppers for a different crunch.
Cherry Tomatoes: These juicy little gems add sweetness. If they’re out of season, canned diced tomatoes can be a good substitute; just drain them well first.
Corn: Fresh corn is delicious, but frozen corn is just as convenient! If you want to skip corn, diced bell peppers can also bring in some sweetness.
Fresh Basil: Fresh basil brings brightness to the dish. If you don’t have it, dried basil will work, but use less (about a teaspoon) since it’s more concentrated.
How Do You Sauté Vegetables Perfectly?
Sautéing vegetables might seem easy, but getting that perfect texture is key. Here’s a helpful guide:
- Use medium heat to avoid burning while allowing the veggies to cook through.
- Start with onions, as they take longer to soften. Cook them until they’re transparent before adding garlic.
- Cook vegetables in stages. Add those that take longer to cook first, like zucchini, and save quicker-cooking ones like tomatoes for later.
- Stir occasionally, but give them space to caramelize for flavor.
This method brings out the natural sweetness while keeping your veggies bright and colorful!
Easy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
- 1 package (about 9-10 oz) cheese tortellini, fresh or frozen
- 1 tablespoon olive oil
- 1 small zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 cup sweet corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper, to taste
- 1/4 cup pasta water (reserved from cooking tortellini)
- Optional: Grated Parmesan cheese for serving
How Much Time Will You Need?
This dish takes about 20 minutes to prepare. You’ll spend about 10 minutes cooking the tortellini and another 10 minutes sautéing the vegetables. In no time, you’ll have a delicious meal on the table!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, cook the tortellini according to the package directions until they are al dente. Once cooked, drain the tortellini, making sure to save about 1/4 cup of the cooking water. Set the tortellini aside.
2. Sauté the Onions and Garlic:
While the tortellini is cooking, grab a large skillet and heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent. Then, toss in the minced garlic and cook for another 30 seconds, just enough for it to become fragrant. Be careful not to burn the garlic!
3. Add the Vegetables:
Next, throw in the sliced zucchini and corn kernels to the skillet. Sauté these vegetables for about 4-5 minutes, stirring occasionally, until the zucchini is tender and slightly caramelized. This will add a wonderful flavor!
4. Incorporate the Tomatoes:
Now it’s time to add the halved cherry tomatoes. Sauté everything for an additional 2 minutes, just until the tomatoes start to soften and release their juices.
5. Combine and Season:
Carefully add the cooked tortellini to the skillet with the sautéed vegetables. Pour in the reserved pasta water and gently stir everything together to combine. The water will help create a light, delicious sauce. Season with salt and black pepper to your taste. Mix well and remove from heat.
6. Add Fresh Basil:
Finally, stir in the fresh chopped basil. This will give your dish a fresh, vibrant flavor. Now it’s ready to be served!
7. Serve and Enjoy:
Transfer your tasty tortellini and vegetables to a serving dish. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. Serve warm and enjoy this quick, colorful, and nutritious meal with family or friends!
This recipe is a fantastic way to enjoy fresh veggies along with cheesy tortellini, bringing together beautiful flavors and textures in a simple dish. Happy cooking!
FAQ for Easy Tortellini with Sautéed Vegetables
Can I Use Different Vegetables?
Absolutely! Feel free to substitute your favorite vegetables. Bell peppers, spinach, or asparagus would work great in place of zucchini or corn. Just adjust the cooking times as needed for any harder vegetables!
What Can I Use Instead of Tortellini?
If you’re looking for alternatives, try using other pasta shapes like fettuccine or penne. For a gluten-free option, use gluten-free pasta. Just be sure to adjust cooking times based on the pasta you choose.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat or in the microwave until heated through. You may want to add a splash of water or olive oil to keep it from drying out.
Can I Make This Dish Vegetarian?
Yes! This recipe is already vegetarian. For vegan options, ensure that you omit Parmesan cheese or use a plant-based substitute. Enjoy the fresh, vibrant flavors without worries!
