This Easy Tortellini with Sautéed Veggies is a colorful and tasty meal! Filled pasta meets crisp veggies like bell peppers and spinach, making it both fun and healthy.
Key Ingredients & Substitutions
Tortellini: Use refrigerated cheese tortellini for the best flavor and texture. If you have a gluten intolerance, you can also find gluten-free tortellini options at many grocery stores.
Olive Oil: Extra virgin olive oil adds a rich taste. If you don’t have any, vegetable or canola oil works in a pinch, though the flavor won’t be as pronounced.
Onion: I prefer yellow onions for their sweetness. If you’re not a fan, shallots or green onions can work as substitutes.
Zucchini: Fresh zucchini is great, but yellow squash or bell peppers can also be delicious alternatives. They give a lovely color and crunch!
Cherry Tomatoes: These add sweetness and juiciness. Canned diced tomatoes can also work if you drain them first, though fresh is my favorite for this dish.
How Do You Sauté Veggies Without Burning Them?
Sautéing veggies is all about balance. You want them to be tender and flavorful, not burnt. Here are a few easy steps to get it right:
- Keep your heat at medium; too high, and things can scorch quickly.
- Start with the hardest veggies first, like onions and zucchini. They need more time to become tender.
- Stir frequently to prevent sticking and burning, especially with garlic, which can turn bitter if overcooked.
- If you notice any veggies browning too quickly, add a splash of water or broth to deglaze the pan and lower the heat.
Following these tips will help you achieve the perfect sautéed veggies to complement your tortellini!
Easy Tortellini with Sautéed Veggies
Ingredients You’ll Need:
- For the Pasta:
- 1 package (about 9 oz) refrigerated cheese tortellini
- For the Veggies:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry tomatoes
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- For Garnishing:
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup marinara or tomato sauce (optional, for light sauce)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe will take you about 20 minutes from start to finish. The tortellini cooks up quickly in boiling water, and as you sauté the veggies, the whole dish comes together in no time—perfect for a busy weeknight or a quick weekend meal!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Once cooked, drain the tortellini and set it aside.
2. Sauté the Vegetables:
While the tortellini is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes softened and translucent.
3. Add Garlic and Other Veggies:
Stir in the minced garlic, cooking for about 30 seconds until fragrant. Next, add the zucchini slices and corn kernels to the skillet. Cook, stirring frequently, for about 4-5 minutes until the veggies begin to soften.
4. Incorporate Cherry Tomatoes:
Toss in the cherry tomatoes and continue to cook for another 2 minutes until they start to blister. Season the veggies with salt and black pepper to taste.
5. Combine Tortellini and Sauce:
Add the cooked tortellini to the skillet, and gently toss everything together. If you’re using marinara sauce, pour it in now and stir to coat the pasta and veggies evenly. Heat through for about 1-2 minutes.
6. Add Fresh Herbs and Serve:
Remove the skillet from heat and stir in the chopped basil and parsley. Serve warm with grated Parmesan cheese sprinkled on top, if desired.
This quick and colorful dish combines tender tortellini with vibrant sautéed veggies for a satisfying and easy meal! Enjoy your tasty creation!
FAQ for Easy Tortellini with Sautéed Veggies
Can I Use Frozen Tortellini Instead?
Absolutely! Frozen tortellini works perfectly in this recipe. Just cook it according to the package instructions, and there’s no need to thaw beforehand. It may take an extra minute or two to cook, but the process remains the same!
Can I Substitute the Vegetables?
Definitely! Feel free to mix and match your favorite veggies. Bell peppers, spinach, or asparagus can all be delicious alternatives. Just adjust the cooking times slightly based on how firm or delicate the vegetable is.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply heat in the microwave or on the stovetop over low heat, adding a splash of water or broth if needed to loosen things up.
Is This Recipe Vegan-Friendly?
To make this dish vegan, simply use a plant-based tortellini (many varieties are available!) and skip the Parmesan cheese. You can also add nutritional yeast for a cheesy flavor without dairy!
