This Quick Tortellini with Sautéed Veggies is a colorful, tasty dish that’s ready in no time! The cheesy tortellini pairs perfectly with fresh veggies like bell peppers and zucchini.
It’s like a party on your plate! I love that I can whip this up for dinner in a flash, and it always makes me feel good about eating my greens. Who knew healthy could be so yummy?
Key Ingredients & Substitutions
Tortellini: The star of this dish! I love using cheese tortellini, but you can switch it up with spinach or meat-filled types for variety.
Olive Oil: A must for sautéing. If you’re out, avocado oil is a great substitute. It has a high smoke point and adds a light flavor.
Onion: I prefer yellow onions for their sweetness, but red or green onions work too. If you’re avoiding onions, try shallots for a milder taste.
Garlic: Fresh garlic lends a deeper flavor, but if you don’t have any, garlic powder can work. Just use about 1/8 teaspoon per clove.
Zucchini: This veggie adds a great texture. If you can’t find it, bell peppers or mushrooms are nice alternatives.
Cherry Tomatoes: These are sweet and juicy! You can use any ripe tomatoes, just chop them, or grape tomatoes if that’s what you have.
Corn: Fresh or frozen corn works. If you’re looking for a different flavor, consider using peas instead.
How Do You Sauté Veggies Perfectly?
Sautéing veggies quickly can be tricky but with the right steps, you’ll have delicious results. Start by heating your olive oil over medium heat. This helps the vegetables cook evenly and retain their crunch.
- Add onions first, cooking for about 3-4 minutes until soft.
- Next, toss in garlic and cook just until fragrant, about 30 seconds—don’t let it burn!
- Then, add harder veggies like zucchini. Cook for 4-5 minutes until they are tender but still have some bite.
- Finally, add softer vegetables like tomatoes and corn for a few minutes until they’re warmed and juicy.
Adjust the heat as needed; if things are browning too fast, reduce it to medium-low. Keep stirring—this is key for even cooking!
Quick Tortellini with Sautéed Veggies
Ingredients You’ll Need:
- 1 lb (450 g) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, sliced into half-moons
- 1 cup cherry or grape tomatoes, halved
- 1 cup fresh or frozen corn kernels
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup marinara or tomato sauce
How Much Time Will You Need?
This tasty dish takes about 20 minutes in total. You’ll spend about 10 minutes cooking the tortellini and another 10 minutes sautéing the veggies and combining everything together. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling nicely, add the tortellini. Cook according to the package instructions (usually around 5-7 minutes) until they’re al dente. Once done, drain the tortellini and set it aside.
2. Sauté the Vegetables:
While your tortellini is cooking, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Then, add the minced garlic and cook for about 30 seconds, just until it becomes fragrant—no need to burn it!
3. Add the Zucchini and Cook:
Next, stir in the sliced zucchini. Cook for 4-5 minutes until the zucchini is tender but still has a slight crunch. Then, toss in the halved cherry tomatoes and corn kernels, cooking for another 3-4 minutes until everything is warmed through and the tomatoes start to soften and release their juices.
4. Season and Combine:
Now it’s time to season! Add salt, pepper, and the optional red pepper flakes to the skillet, stirring to combine the flavors. Finally, add the cooked tortellini and pour in the marinara or tomato sauce. Gently toss everything together until the tortellini is well coated and heated through.
5. Finishing Touches:
Remove the skillet from heat and stir in the fresh basil and parsley for a burst of flavor. Serve your quick tortellini warm, and if you like, garnish with extra herbs on top for a delightful presentation!
This quick and colorful dish is perfect for a weeknight dinner, combining tender tortellini and sautéed fresh vegetables with a light tomato sauce. Enjoy!
Can I Use Frozen Tortellini Instead?
Absolutely! Frozen tortellini can be used in this recipe. Just cook them according to the package instructions and drain as you would fresh. They’ll be just as delicious!
What Vegetables Can I Substitute?
You can swap out the zucchini for other veggies like bell peppers, spinach, or even broccoli. Just adjust cooking times slightly to ensure everything is cooked perfectly!
How Can I Make This Dish Vegan?
To make this dish vegan, use a plant-based tortellini and replace the marinara sauce with a vegan alternative. You can also add more vegetables for added flavor and volume!
Can I Store Leftovers?
Yes, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water or sauce to keep it moist.
