Easy Tortellini with Sautéed Veggies Recipe

What I enjoy most is how fast this meal comes together; it’s perfect for busy nights when you want something yummy without much fuss!

Key Ingredients & Substitutions

Tortellini: I recommend using refrigerated cheese tortellini for ease. If you prefer a different filling, you can use spinach or meat options. If tortellini is unavailable, any pasta like farfalle or penne can work too—just adjust cooking times.

Olive oil: This adds flavor but you can substitute it with vegetable oil or any other cooking oil you have. For a different taste, try using garlic-infused oil.

Cherry tomatoes: These add sweetness and color. If out of season, you can use canned diced tomatoes. Just drain them well. In winter months, sun-dried tomatoes can also be a great alternative.

Zucchini: Fresh zucchini adds a great crunch. If you can’t find it, yellow squash or bell peppers are good substitutes. Frozen veggies can also work in a pinch.

Basil: Fresh basil brings a bright flavor, but if you don’t have it, dried basil can be used instead—just use less, about one teaspoon. Other herbs like parsley or oregano can also give flavor.

What’s the Best Way to Sauté Vegetables Without Overcooking?

Sautéing veggies seems easy, but it’s vital to get it just right to keep their crunch. Here are some tips to help you succeed:

• Start with a hot pan – heat the olive oil until shimmering before adding onions. This helps in achieving a nice sauté.
• Add ingredients in stages – start with onions, then garlic, followed by sturdier vegetables like zucchini, and finally the tomatoes which cook quicker.
• Keep stirring every so often – this ensures even cooking without burning while letting some veggies become caramelized for great flavor.
• Leave a bit of crunch – veggies should be tender but not mushy. Aim for a cooking time of about 4-5 minutes for those crisp bites.

Following these steps will help you enjoy vibrant and perfectly cooked sautéed veggies every time!

Easy Tortellini with Sautéed Veggies

Ingredients You’ll Need:

• 1 package (about 9-12 oz) refrigerated cheese tortellini
• 1 tbsp olive oil
• 1 cup cherry or grape tomatoes, halved
• 1 small zucchini, sliced into half-moons
• 1/2 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil (plus extra for garnish)
• Salt and black pepper to taste
• Optional: grated Parmesan cheese for serving

How Much Time Will You Need?

This recipe will take you about 20 minutes—10 minutes to cook the tortellini and another 10 minutes to sauté the veggies and bring everything together. It’s a quick meal perfect for busy weeknights when you want something delicious yet effortless!

Step-by-Step Instructions:

1. Cooking the Tortellini:

Start by bringing a large pot of salted water to a boil. Once it’s bubbling, toss in the tortellini and cook according to the package instructions until al dente. Drain the pasta in a colander and set it aside for now.

2. Sautéing the Veggies:

While the tortellini is cooking, grab a large skillet and heat the olive oil over medium heat. Add the chopped onion to the pan and sauté for about 2-3 minutes, or until the onions are soft and translucent. Then, stir in the minced garlic and cook for an additional 30 seconds to release its lovely aroma.

3. Adding the Remaining Veggies:

Next, incorporate the zucchini slices and corn kernels into the skillet. Cook for 4-5 minutes, stirring occasionally, until the veggies are tender but still have a bit of crunch. After that, add the halved tomatoes, cooking for another 2 minutes, just until they start to soften.

4. Combining Everything:

Now, it’s time to bring it all together! Add the drained tortellini to the skillet with the sautéed veggies. Toss everything gently to combine, ensuring the tortellini is warmed through.

5. Final Touches:

Stir in the chopped fresh basil, and season with salt and black pepper according to your taste. Transfer the colorful mix to a serving dish, and if you’d like, sprinkle some extra basil and grated Parmesan cheese on top.

6. Serve and Enjoy:

Serve your delicious tortellini warm, and enjoy this fresh, light pasta dish packed with vibrant flavors. It’s a healthy meal that comes together quickly and is sure to satisfy!

FAQ for Easy Tortellini with Sautéed Veggies

Can I Use Different Types of Tortellini?

Absolutely! While this recipe calls for cheese tortellini, you can use any flavor you prefer, such as spinach or meat-filled varieties. Just keep an eye on the cooking time as it may vary slightly depending on the filling.

What Vegetables Can I Substitute?

Feel free to mix and match your favorite veggies! Bell peppers, broccoli, or spinach make great substitutes for zucchini or corn. Just adjust the cooking time based on the vegetable you choose to ensure they remain crispy and vibrant.

How Can I Store Leftovers?

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When ready to eat, reheat gently in a skillet over medium heat or in the microwave. Add a splash of olive oil or a bit of water to help moisten the dish as it reheats.

Can I Make This Recipe Vegan?

Yes, you can! Simply use vegan tortellini and skip the grated Parmesan cheese. You can add nutritional yeast for a cheesy flavor without the dairy or toss in some extra sautéed veggies for added richness.