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Close-up of cheese tortellini with blistered red cherry tomatoes and sautéed green zucchini. (Summer Tortellini Recipe)

Summer Tortellini Recipe with Blistered Tomatoes and Zucchini

A vibrant 20-minute Summer Tortellini Recipe featuring cheese-filled pasta, charred cherry tomatoes, golden sautéed zucchini, and sweet corn tossed in a light, translucent olive oil sauce with fresh basil and parmesan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) cheese tortellini refrigerated or frozen
  • 1 pint (280g) cherry tomatoes kept whole for blistering
  • 2 medium (400g) zucchini sliced into thin rounds
  • 1 cup (150g) sweet corn kernels fresh or frozen
  • 1/4 cup (60ml) extra virgin olive oil divided
  • 1/2 cup (15g) fresh basil torn into small pieces
  • 1/4 cup (25g) parmesan cheese finely grated
  • 1/2 tsp (2g) cracked black pepper

Equipment

  • 1 Large pot For boiling pasta
  • 1 Heavy Skillet Stainless steel or cast iron preferred

Method
 

Pasta Preparation
  1. Cook tortellini in salted boiling water until they float (approx 3-5 mins). Reserve 1/2 cup pasta water before draining.
Vegetable Sauté
  1. Heat 2 tbsp oil in a skillet. Add tomatoes and cook undisturbed until skins split and char marks appear.
  2. Add remaining oil and zucchini rounds. Sear until edges are golden-brown. Stir in corn for 1 minute.
Final Assembly
  1. Toss tortellini and reserved pasta water into the skillet. Stir until a light, translucent sauce coats the pasta.
  2. Top with torn basil, parmesan cheese, and cracked black pepper.

Notes

Use a heavy skillet to ensure tomatoes blister without turning to mush.
Always salt your pasta water generously to season the tortellini from within.