This easy tortellini dish is a colorful and tasty meal, packed with fresh vegetables! Perfect for a quick weeknight dinner that will impress.
I love how the sautéed veggies add crunch and flavor. Plus, it’s ready in no time—ideal for when you want something yummy but don’t have all evening to cook!
Key Ingredients & Substitutions
Tortellini: Cheese tortellini adds a creamy element to the dish. You can easily substitute with spinach, mushroom, or even meat-filled tortellini if you prefer. Frozen tortellini works well too—just cook according to package instructions!
Zucchini: This veggie brings great texture and absorbs flavors well. If zucchini isn’t available, try bell peppers or asparagus for a similar crunch.
Cherry Tomatoes: These add sweetness to the dish. Grape tomatoes are a good alternative, but if you don’t have either, any canned or chopped fresh tomatoes can work. Just adjust the cooking time slightly.
Fresh Corn: Using fresh corn adds a sweet crunch. If it’s not in season, frozen corn is a perfect substitute and easy to use—just toss it in frozen!
Basil: It provides freshness to the dish. If fresh basil is unavailable, dried basil will work, but use less as it’s more concentrated. Italian seasoning can also be a great alternative!
How Do You Sauté Vegetables Perfectly?
Sautéing vegetables correctly can elevate your dish with deeper flavors and great textures. Here’s how I do it:
- Use a generous amount of oil in a hot pan for a good sear, but avoid overheating it to prevent burning.
- Add the vegetables in stages. Start with onions and garlic, then add firm vegetables like zucchini and corn. Finish with softer veggies like tomatoes.
- Keep the heat at medium to avoid overcooking. Stir often to cook evenly, but let them sit a little to develop a nice color.
- Season along the way for better flavor absorption—add salt and pepper as you go!
Following these steps will help you achieve perfectly sautéed vegetables every time! Enjoy your cooking!
Easy Tortellini With Sautéed Vegetables
Ingredients:
- 1 package (about 9-12 oz) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup fresh corn kernels (from about 1 ear of corn)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1/2 cup marinara or tomato sauce (optional)
- Fresh parsley, chopped (for garnish)
Time Estimate:
This quick and delicious dish takes about 20 minutes to prepare and cook. You’ll spend around 10 minutes on prep work and another 10 minutes sautéing and mixing everything together. A perfect option for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by boiling a large pot of salted water. Once it’s boiling, add the cheese tortellini. Cook according to the package instructions until it’s al dente (usually about 3-5 minutes). Once cooked, carefully drain the tortellini and set it aside.
2. Sauté the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 30 seconds, until it smells wonderful!
3. Add the Vegetables:
Next, toss in the zucchini slices and fresh corn kernels. Sauté these together for about 4-5 minutes, stirring occasionally, until the zucchini is tender but still has a slight crunch, and the corn is lightly browned.
4. Incorporate the Tomatoes:
Now, add the halved cherry tomatoes to the skillet. Continue to sauté everything for another 2 minutes so the tomatoes soften a bit but still maintain their shape.
5. Combine with Tortellini:
Stir the cooked tortellini into the skillet. If you’re using marinara or tomato sauce, pour it in now. Toss everything together gently and let it cook for 1-2 minutes until everything is heated through.
6. Season and Serve:
Remove the skillet from heat and stir in the chopped fresh basil. Season with salt and pepper to taste. Transfer the vibrant tortellini dish to a serving bowl and garnish with extra fresh basil and chopped parsley.
7. Enjoy Your Meal:
Serve warm and enjoy your deliciously easy tortellini with sautéed vegetables! This colorful dish not only looks amazing, but it also tastes fantastic!
FAQ for Easy Tortellini With Sautéed Vegetables
Can I Use Frozen Tortellini Instead of Fresh?
Yes, you can use frozen tortellini! Just cook it according to the package instructions, which may take a minute or two longer than fresh tortellini. Make sure it’s heated through before tossing it with the vegetables.
What Other Vegetables Can I Add?
Feel free to customize the recipe with other vegetables you enjoy! Bell peppers, spinach, or broccoli are great additions. Just keep in mind that cooking times might vary depending on the vegetables you choose, so adjust accordingly!
Can I Make This Recipe Vegan?
Absolutely! To make this dish vegan, simply substitute the cheese tortellini with a vegan version, and you can either skip the marinara sauce or ensure the sauce is also vegan-friendly. The veggies add plenty of flavor on their own!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the tortellini and vegetables in a skillet over low heat, adding a splash of water or olive oil if needed to prevent sticking.
