Vibrant Tortellini with Summer Veggies
This vibrant tortellini with summer veggies is the ultimate easy dinner you’ll turn to all season long. It’s a vegetarian pasta that feels both indulgent and light, where tender cheese-filled tortellini swim in a light, garlicky sauce alongside the best produce the market has to offer. Every bite is a burst of freshness, a testament to how simple, high-quality ingredients can create something truly spectacular.
Equipment
- Large pot
- Large wide skillet
- Colander
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Liquid measuring cup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 medium zucchini, diced
- 1 cup yellow summer squash, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels from about 2 ears of corn
- ½ cup fresh basil leaves, torn
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter optional
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the tortellini and cook according to package directions, usually 2-4 minutes for fresh pasta, until they are tender and have floated to the surface. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large, wide skillet over medium-high heat. Add the diced zucchini and yellow squash, seasoning with a pinch of salt. Cook, stirring occasionally, for about 3-4 minutes, until they begin to soften and get a few golden-brown spots.
- Add the sliced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes and fresh corn kernels to the skillet. Cook for another 2-3 minutes, stirring gently, until the tomatoes just begin to soften and release their juices.
- Reduce the heat to low. Add the drained tortellini to the skillet with the vegetables. Pour in about 1/2 cup of the reserved pasta water and the optional butter. Toss everything together gently but thoroughly, allowing the starchy water to emulsify and coat every piece of pasta and vegetable. If the sauce seems too thick, add a splash more pasta water until it reaches a glossy, saucy consistency.
- Remove the skillet from the heat. Sprinkle in the torn basil leaves and the grated Parmesan cheese. Toss once more until the basil is just wilted and the cheese is melted into the sauce.
- Taste and adjust seasoning with salt and freshly ground black pepper. Serve immediately in warm bowls, with extra Parmesan on the side.
Notes
For a brown butter twist, melt the butter in the pan before adding the garlic and let it cook until it turns a nutty, golden brown. For a spicy kick, add a pinch of red pepper flakes along with the garlic. Finish with lemon zest for a bright, citrusy pop. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce. This recipe is wonderfully flexible: swap in chopped asparagus, bell peppers, or spinach; add cooked Italian sausage or grilled chicken for a protein boost; or use gluten-free or dairy-free alternatives as needed.