Description
A vibrant dish featuring tender tortellini and a medley of fresh summer vegetables, perfect for light weeknight dinners.
Ingredients
- 1 pound Fresh Tortellini (cheese or meat-filled)
- 1 medium Zucchini, sliced
- 1 cup Cherry Tomatoes, halved
- 1 cup Corn (fresh or frozen)
- 1 small Onion, diced
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- Salt, to taste
- Black Pepper, to taste
- Fresh Basil, for garnish (optional)
- Parmesan Cheese, for serving (optional)
Instructions
- Prepare the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Cook until fragrant and the onion becomes translucent, about 3–4 minutes.
- Add the Vegetables: Stir in the zucchini and corn. Sauté for another 4–5 minutes until the zucchini is tender but still crisp.
- Incorporate the Tomatoes: Add the halved cherry tomatoes and cook for an additional 2 minutes. Season with salt and black pepper to taste.
- Combine: Gently fold the cooked tortellini into the skillet with the vegetables. Toss everything together for an even distribution.
- Serve: Transfer to a serving bowl and garnish with fresh basil and grated Parmesan cheese if desired.
Notes
For optimal freshness, select firm, unbruised vegetables. Consider adding protein like sautéed chicken or shrimp for a heartier meal.