This easy tortellini dish is filled with colorful veggies, making it not just tasty but also pretty to look at! Quick to cook, it’s perfect for busy weeknights.
Add your favorite sauces or just a sprinkle of cheese, and you’re set! I love how this dish can be ready in under 30 minutes—less time cooking means more time to relax!
Key Ingredients & Substitutions
Tortellini: Use fresh or refrigerated cheese tortellini for the best taste. If you’re looking for a gluten-free option, try GF tortellini available in stores, or even substitute with gnocchi if tortellini isn’t available.
Zucchini: Zucchini adds a nice crunch. If you’re not a fan, yellow squash works well too—or even bell peppers for a different flavor. Don’t forget to slice them thinly to cook evenly!
Cherry Tomatoes: These are great for a pop of sweetness. If you can’t find them, canned diced tomatoes can be a good substitute, just drain them well to avoid extra moisture.
Corn: Fresh corn is delicious, but frozen corn is just as good and saves time. If you’re trying to cut carbs, you could skip the corn altogether or use mushrooms instead.
Basil: Fresh basil adds a lovely aroma and flavor. Dried basil can substitute in a pinch, just use about a teaspoon since dried herbs pack a stronger flavor.
How Do You Sauté Vegetables Perfectly?
Sautéing vegetables helps bring out their natural flavors and gives them a great texture. To get it right, follow these tips:
- Always heat your pan before adding oil to prevent sticking.
- Don’t overcrowd the pan; give veggies room to cook evenly. You may need to do this in batches.
- Keep stirring gently but constantly to prevent burning and promote even cooking.
- Cook each type of vegetable based on its density—start with onions, then add zucchini, and finally tomatoes and corn.
These steps ensure that your veggies are perfectly cooked—tender but still with a little bite!
Easy Tortellini With Sautéed Vegetables
Ingredients You’ll Need:
- 1 (9-12 oz) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- Salt and pepper, to taste
- Optional: grated Parmesan cheese for serving
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and 10 minutes to cook, totaling around 20 minutes. It’s a quick and satisfying option for busy weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the tortellini and cook according to the package instructions (usually 3-5 minutes) until they’re tender but still slightly firm—this is called al dente. After they’re done, drain the tortellini and set them aside.
2. Sauté the Onions and Garlic:
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it starts to soften. Then, stir in the minced garlic and let it cook for another 30 seconds until the kitchen smells wonderful.
3. Add the Vegetables:
Now it’s time to add the fun colors! Toss in the zucchini slices and corn kernels. Cook them for 4-5 minutes, stirring occasionally, until they’re tender and have just a little bit of caramelization. This brings out all their sweetness!
4. Incorporate the Tomatoes and Tortellini:
Next, add the halved cherry or grape tomatoes to the skillet. Cook for an additional 2 minutes, just until they start to soften and release their juices. Then, gently fold in the drained tortellini, making sure everything is well combined and heated through.
5. Finish with Basil and Seasoning:
Stir in the chopped fresh basil, and season the mixture with salt and pepper to your liking. Remove the skillet from the heat.
6. Serve and Enjoy:
Transfer the colorful tortellini and vegetable mix to a serving dish. Garnish with extra fresh basil on top, and if you like, sprinkle some grated Parmesan cheese for an extra touch of flavor. Serve warm and enjoy your delicious meal!
This easy tortellini with sautéed vegetables is not just a feast for the stomach but also for the eyes. The vibrant colors and fresh flavors are sure to lift your spirits!
FAQ for Easy Tortellini With Sautéed Vegetables
Can I Use Different Vegetables?
Absolutely! This recipe is very versatile. You can substitute zucchini with bell peppers, spinach, or broccoli, depending on your preferences. Just remember to adjust cooking times slightly based on the vegetables you choose.
Can I Use Dried Tortellini Instead of Fresh?
Yes, you can! If you’re using dried tortellini, be sure to follow the cooking instructions on the package as they typically require a longer cooking time compared to refrigerated tortellini. Just make sure to keep an eye on them to avoid overcooking!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove over low heat, adding a splash of olive oil or water to prevent sticking, or microwave in short intervals until heated through.
Can I Make This Dish Vegan?
Yes, you can make this dish vegan by using plant-based tortellini, which is available in many grocery stores. Skip the Parmesan or substitute it with a vegan cheese option, and you’re all set!
