This Easy Tortellini with Sautéed Veggies dish is a winner! You’ll love the mix of cheesy tortellini and colorful, fresh vegetables coming together in no time.
Who doesn’t like a simple meal that tastes great? I often whip this up for a quick dinner, and it’s perfect with a sprinkle of cheese on top. Plus, it’s a veggie booster everyone enjoys!
Key Ingredients & Substitutions
Tortellini: I recommend using refrigerated cheese tortellini for this recipe. It cooks quickly and has great flavor. If you can’t find cheese tortellini, you could use spinach or mushroom tortellini for a fun twist, or even any kind of pasta if you’re in a pinch!
Olive Oil: Olive oil is my go-to for sautéing because it adds a nice flavor. You can replace it with avocado oil or another cooking oil if needed, especially if you’re looking for a high smoke point.
Zucchini: Fresh zucchini adds good texture. If you don’t have zucchini, you can swap it out for bell peppers or even broccoli. Both veggies work well and will still keep the dish colorful!
Tomatoes: Cherry or grape tomatoes bring sweetness and juiciness. If they’re out of season, you could use canned tomatoes or even sun-dried tomatoes for a different flavor profile.
Fresh Herbs: I love using basil and parsley for freshness! If you don’t have fresh herbs, you can use dried herbs like oregano or Italian seasoning, but the flavors will be different.
What’s the Best Way to Sauté Veggies and Avoid Overcooking?
Sautéing vegetables allows your dish to keep a vibrant color and texture. To do it right and avoid mushy veggies, follow these simple steps:
- Use medium heat to cook the onions until they are translucent first—this usually takes 3-4 minutes.
- Stir in garlic for just 30 seconds to keep it fragrant without burning.
- Add the hard vegetables first (like zucchini) and give them 5-7 minutes. Then toss in quicker-cooking ones (like tomatoes and corn).
- Keep stirring! This helps cook them evenly and prevents sticking.
Getting this timing right keeps your veggies crisp and colorful, making your dish as tasty as it is beautiful!
Easy Tortellini with Sautéed Veggies
Ingredients You’ll Need:
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes, halved
- 1 cup fresh or frozen corn kernels
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup marinara or tomato sauce (optional)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and another 10 minutes to cook—so in just about 25 minutes, you’ll have a tasty and colorful dinner ready to serve!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. When the water is bubbling, add the tortellini and cook according to the package instructions until they are al dente. After cooking, drain the tortellini in a colander and set it aside for now.
2. Sauté the Vegetables:
While the pasta is cooking, take a large sauté pan and heat the olive oil over medium heat. Add in the chopped onion and let it cook for about 3-4 minutes, stirring often, until it becomes soft and translucent. After that, mix in the minced garlic and sauté just for about 30 seconds until you can smell its delicious aroma.
3. Add More Veggies:
Next, toss in the sliced zucchini, halved tomatoes, and corn kernels to the pan. Stir everything together and cook for about 5-7 minutes, allowing the veggies to get tender while keeping their bright color. If you like a bit of heat, now’s the time to add the red pepper flakes and season everything with salt and black pepper to taste.
4. Combine Tortellini and Sauce:
Now it’s time to bring it all together! Add the cooked tortellini to the sautéed veggies in the pan. If you’d like, pour in the marinara or tomato sauce and gently stir everything to combine. Let it heat through for a minute so the flavors meld nicely.
5. Finish and Serve:
Once everything is heated, take the pan off the heat and stir in the fresh basil and parsley for a burst of flavor. Serve your delicious tortellini with sautéed veggies right away, and sprinkle some grated Parmesan cheese on top for a tasty finishing touch!
This recipe offers a delightful mix of flavors and colors, making it a perfect dinner choice for busy weeknights. Enjoy your hearty and healthy meal!
FAQ for Easy Tortellini with Sautéed Veggies
Can I Use Frozen Tortellini?
Absolutely! If you’re using frozen tortellini, simply cook them according to the package instructions. They may take a couple of extra minutes to become tender, so keep an eye on them while boiling.
What Other Vegetables Can I Add?
Feel free to get creative! You can add bell peppers, spinach, broccoli, or carrots. Just adjust the cooking time to ensure everything cooks evenly and stays tender-crisp.
How to Store Leftovers?
To store any leftovers, place them in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, reheat gently on the stove or in the microwave, adding a splash of water or sauce to keep it moist!
Can I Make This Dish Vegan?
Yes! To make this dish vegan, simply use a dairy-free tortellini and omit the Parmesan cheese. You can also replace the marinara sauce with a vegan-friendly version!
