Cheese Tortellini with Summer Veggies

Step 1

Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.

Step 2

In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.

Step 3

Add onion and saute 3 minutes. Add corn and saute 2 minutes more.

Step 4

Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).

Step 5

Drain the tortellini while reserving about 1/4 cup of the pasta water.

Step 6

Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.

Step 7

Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.

Step 8

Serve right away topping individual servings with remaining 1/4 cup parmesan.