Why You’ll Love Summer Tortellini Skillet Recipe
This Summer Tortellini Skillet is perfect for busy weeknights or relaxed summer evenings. It comes together in one pan, uses fresh summer produce, and requires minimal prep and cleanup. The combination of tender tortellini and seasonal veggies creates a colorful, flavorful dish that’s delicious on its own or paired with a crisp salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
zucchini
garlic cloves
cherry tomatoes
water
salt
freshly ground black pepper
fresh refrigerated cheese tortellini
corn kernels
optional fresh herbs (basil, parsley, or chives)
optional grated Parmesan cheese
optional crushed red pepper flakes
Directions
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Heat the olive oil in a large skillet over medium‑high heat. Add the zucchini slices in a single layer and cook until they develop a light golden brown, about 2–3 minutes per side.
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Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
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Stir in the cherry tomatoes, water, salt, and pepper and bring the mixture to a simmer.
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Add the cheese tortellini and corn kernels to the skillet. Toss to combine and cover with a lid. Cook until the tortellini is tender, about 4–6 minutes, tossing once during cooking.
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Remove from heat and, if using, garnish with fresh herbs, grated Parmesan, and a sprinkle of crushed red pepper flakes before serving.
Servings and timing
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if the dish has dried out.
FAQs
What type of tortellini should I use?
Fresh refrigerated cheese tortellini works best for this recipe, but you can use frozen; adjust cooking times as needed.
Can I make this recipe vegan?
Yes — substitute a plant‑based tortellini and skip the Parmesan cheese.
What can I substitute for corn?
You can use peas, diced bell peppers, or even thin‑sliced summer squash.
Can this dish be made ahead of time?
It’s best fresh, but you can prepare the components ahead and cook together when ready to eat.
How do I prevent the tortellini from sticking?
Toss the tortellini with a little oil before adding to the skillet and stir gently during cooking.
Can I add protein to this dish?
Yes — cooked chicken, shrimp, or Italian sausage are great additions.
Is there a gluten‑free version?
Use gluten‑free tortellini to accommodate dietary needs.
How do I keep the zucchini from getting mushy?
Cook zucchini just until lightly golden before adding other ingredients.
Can I use canned corn?
Yes, drained canned corn works fine if fresh or frozen isn’t available.
What side dishes go well with this skillet?
A green salad, crusty bread, or simple cucumber salad pairs nicely with this pasta.
Conclusion
This Summer Tortellini Skillet is a quick, flavorful way to enjoy seasonal vegetables with cheesy tortellini all cooked in one pan. With minimal prep and maximal taste, it’s a go‑to recipe for warm weather dinners that both beginners and experienced cooks will love.
Summer Tortellini Skillet
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Summer Tortellini Skillet is a quick and colorful vegetarian dish featuring cheese tortellini, fresh zucchini, corn, cherry tomatoes, and basil, all cooked in one skillet for an easy, delicious weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, halved lengthwise and sliced into half moons
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh or frozen corn kernels
- 1 (10-ounce) package refrigerated cheese tortellini
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped fresh basil, plus more for garnish
- Red pepper flakes, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and season with salt and pepper. Cook until lightly browned and tender, about 4–5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the cherry tomatoes and corn, and cook for another 2–3 minutes until the tomatoes begin to soften.
- Add the tortellini and water. Stir to combine, then cover and cook for 5–7 minutes, stirring occasionally, until the tortellini is cooked through and the water is mostly absorbed.
- Stir in the butter, Parmesan cheese, and fresh basil. Cook for 1–2 minutes until everything is well combined and heated through.
- Season with additional salt, pepper, and red pepper flakes if using. Garnish with more Parmesan and basil before serving.
Notes
- You can use frozen tortellini; just cook a few minutes longer as needed.
- For added protein, top with grilled chicken or chickpeas.
- Use yellow squash instead of zucchini for variety.
- Great for using up summer vegetables from the garden or market.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 530mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
