Cooklist AI

Summer Harvest Tortellini Extravaganza

Name: Summer Harvest Tortellini Extravaganza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 20 oz. refrigerated three cheese tortellini; 2 medium zucchini, sliced in half moons; 2 cups grape tomatoes, halved; 1/2 cup finely shredded parmesan cheese; 1/2 teaspoon crushed chili flakes; 2 ears corn, kernels removed; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1/4 cup fresh parsley, chopped; Zest of 1 lemon; 1 1/2 cups marinara sauce; 1/4 cup fresh basil, chopped; 2 Tbsp extra virgin olive oil

Experience the flavors of summer with this delightful tortellini dish. Packed with creamy cheese tortellini and an assortment of zesty vegetables like zucchini, corn, and tomatoes, this dish gets finished with a lively marinara sauce. Topped off with a sprinkling of parmesan cheese and fresh herbs, ...



40 min

TOTAL TIME

558

CALORIES

$3.16

PER SERVING

Ingredients

MAIN DISH

6 SERVINGS

20 oz three cheese tortellini

2 medium zucchini

sliced in half moons

2 cups grape tomatoes

halved

1/2 cup finely shredded parmesan cheese

1/2 tsp crushed chili flakes

2 ears ears of corn

kernels removed

1 medium yellow onion

diced

4 cloves garlic

minced

1/4 cup fresh parsley

chopped

1 whole lemon

zested

1 1/2 cups marinara sauce

1/4 cup fresh basil

chopped

2 tbsp extra virgin olive oil

Directions

MAIN DISH

20 min

PREP TIME

20 min

COOK TIME

40 min

TOTAL TIME

Set a large pot of water to boil. Once boiling, add the tortellini and cook one minute less than according to package instructions. Set aside, reserving 1/4 cup of the pasta water.

While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. Add diced onion, and sauté for about 3 minutes until translucent.

Add corn kernels into the skillet and sauté for an additional 2 minutes.

Add the halved tomatoes to the skillet and continue sautéing for another 3 minutes.

Next, introduce sliced zucchini, minced garlic, lemon zest, and chili flakes to the skillet. Continue sautéing until the vegetables are tender and most of the tomatoes have burst.

Drain the cooked tortellini, saving 1/4 cup of pasta water, and add to the pan with vegetables. Then, add the marinara sauce.

Gently mix the tortellini and vegetables in the marinara sauce, cooking for about 2 minutes or until tortellini is tender. If necessary, add reserved pasta water to loosen the sauce.

Season the dish with salt and pepper to taste. Add the chopped basil, parsley, and half of the parmesan, tossing well to combine.

Serve the dish immediately and grace each serving with a sprinkle of the remaining parmesan.

Health Info

Macros

83g

CARBS

17g

FAT

22g

PROTEIN

Allowed on these diets

VEGETARIAN