This easy cheese tortellini recipe is everything I love about summer cooking—fresh vegetables, simple ingredients, and big flavor in one pan. Cheese tortellini is tossed with charred zucchini, sweet corn, and burst tomatoes and tossed with garlic and Parmesan cheese, then finished with creamy dollops of ricotta and plenty of fresh basil. It’s rich without feeling heavy and comes together with that perfect balance of fresh, comforting, and easy that makes this the kind of dinner you’ll want on repeat all season long.
Before you jump to the recipe….
- Why you will love this vegetable tortellini recipe
- How to make this recipe
- Recipe tips and substitutions
Why you will love this easy tortellini recipe.
Fresh summer flavors in every bite. Charred sweet corn, zucchini, burst tomatoes, fresh basil, Parmesan, and creamy ricotta make this skillet feel bright, fresh, and perfect for summer. And, a great way to use up those garden veggies.
The recipe is versatile and customizable. Feel free to use your favorite vegetables or add ground beef, grilled chicken, or shrimp.
Easy enough for weeknights. Everything comes together in about 30 minutes using one skillet and minimal prep, making it perfect for busy nights.
It’s like comfort food but lighter. The cheese tortellini and Parmesan bring richness, while the vegetables and fresh ingredients keep the dish balanced and lighter than a traditional creamy pasta.
How to make this easy cheese tortellini recipe.
- Prepare your ingredients: Slice the zucchini and tomatoes. Finely grate the Parmesan and chop basil. Set aside.
- Prepare the pasta: Place a pot of salted water on the stove and set at high heat. Add tortellini when the water comes to a boil.
- While pasta water is coming to a boil, char the zucchini slices (for best flavor). Remove from heat, add in the corn, allow to char for a few minutes, then add the tomatoes. Add the zucchini back in to the pan with the seasoning and garlic, stir.
- Then add in the tortellini, a splash of pasta water and fresh parmesan.
- Dollop with ricotta and sprinkle with extra parmesan and fresh basil.
Recipe Tips
How do I build flavor in this vegetable tortellini dish?
As with most dishes that rely on few and fresh ingredients, building flavor is key.
Tip# 1: How to pan char vegetables for more complex flavor.
Charring vegetables adds deeper flavor to a dish with just a little extra time. Check out my pan charred broccoli recipe for a quick vegetable side dish.
- Make sure you vegetables are dry. With water, you get steam which is what you don’t want.
- Heat a heavy bottom skillet (cast iron is perfect), over high heat.
- Once the pan is hot enough, add your oil. An oil with a high smoke point is suggested.
- Add your veggies to the pan. Add them in a single layer and cook in batches.
- Then, once in the pan, leave them alone for about two minutes.
- Flip and season the vegetables. Since salt draws out moisture from vegetables, you want to wait until the end to add.
For this recipe, follow the directions above. I recommend charring the zucchini first. You may want to work in batches. This may take extra time, but well worth it for extra flavor.
The zucchini is removed from the pan and the corn is added in a single layer without disturbing, then add the tomatoes as suggested in the recipe.
Tip#2. Fresh Parmigiano Reggiano
I always recommend buying a wedge of aged Parmigiano Reggiano. There is nothing like the complex, nutty, and savory flavor of this cheese.
Grate Parmigiano using a box grater, rotary grater, or micro plane.
Tip#3. Use that pasta water
Though this is not a saucy dish, the starchy pasta water adds a silkiness while bringing the flavors together with the cheese. This is what I call liquid gold!
Tip #4. Fresh basil
Fresh basil for a summer dish is always recommended.
What vegetables go with cheese tortellini?
Vegetable substitutions that stay with the summer theme can include asparagus, broccoli, onion, bell peppers, mushrooms or eggplant.
Can I substitute Parmesan for another cheese?
Pecorino Romano cheese may be a substitute for the Parmesan, though keep in mind it is sharp, tangy, and salty. Consider reducing the salt in the recipe if using Pecorino.
What protein can I add to my cheese tortellini dish?
- Grilled or pan seared chicken
- Grilled shrimp
- Cooked ground beef
Add cooked protein to this dish when adding the tortellini, just before the pasta water and Parmesan.
Another option is to cook the protein first, then cook the vegetables in the same pan as instructed in the recipe to incorporate the drippings from the meat into the dish.
Cheese Tortellini Skillet with Charred Corn, Zucchini, and Tomatoes
Cheese tortellini with charred summer vegetables, Parmesan cheese, ricotta and fresh basil.
4
servings15
minutes15
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Ingredients
16 ounces fresh (refrigerated) cheese tortellini
3 Tablespoons extra virgin olive oil, divided
2 medium zucchini, sliced into half moons
2 cups fresh or frozen corn (thawed)
1-1/2 cups grape tomatoes, sliced in half
2 cloves garlic, finely pressed
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 cup reserved pasta water (from boiling the pasta)
1 cup finely grated Parmigiano Reggiano cheese
1 cup ricotta cheese, stirred until smooth
1/4 cup basil, torn or chopped
fresh cracked pepper
Directions
- Place a large pot of lightly salted water over high heat for the tortellini. When the water comes to a boil, add tortellini. Follow package directions. Typically fresh, refrigerated tortellini take about 2 minutes. Before draining the pasta, use a measuring cup to scoop 1/2 cup of pasta water. Set aside if the pasta is finished before the rest of the dish.
- While water is coming to a boil, place a large skillet or cast iron pan over medium high to high heat. Once the pan is hot, add 1/2-1 Tablespoon olive oil. When oil is hot, add zucchini to the pan in a single layer and allow to sit for about 2-3 minutes until the zucchini turns golden brown, flip over and cook another minute or two or until it is just cooked. You don’t want mushy zucchini. Remove from heat to a separate plate.
- Add more oil to the pan as needed, add the corn in a single layer, char for about one minute, then add in tomatoes and stir. Char tomatoes with the corn for about two minutes then stir.
- Add zucchini back into the pan with the charred corn and tomatoes, pressed garlic, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon salt. Stir and allow the garlic to cook for about a minute. Then add in the cooked tortellini and 1/4 cup of reserved pasta water, stirring gently, then add 3/4 cup of Parmesan cheese.
- To the pan add dollops of ricotta using a large spoon. Add chopped basil along with additional 1/4 cup of Parmesan and fresh, cracked pepper. Or, plate each serving and add the ricotta, basil, and Parmesan on top of the individual servings.
Notes
- You may cook the tortellini ahead of time and spread them onto a lightly oiled sheet pan so they do not stick together while you prepare the vegetables. You will need to warm through with the other ingredients before serving.
- Store leftover pasta tightly covered in a glass container for up to 4 days. Reheat leftovers in a sauce pan with a little bit of water over medium heat until warmed through. While I don’t recommend freezing leftovers because it will affect the texture of the vegetables, place in an airtight freezer container for up to three months for longer storage.
My Special Tips & Favorite Twists
- Add a splash of white wine to the cooked vegetables when adding the garlic and seasoning.
- Add a little bit of butter to the ingredients before adding the pasta water.
- Grate the peel from one half of a lemon and mix with the ricotta for a burst of citrusy flavor.
- Stir in pesto with the pasta water or add it to the ricotta.
- A dash of red pepper flakes adds zip to this dish.
Find out more about this tortellini dish.
Dinner with fresh ingredients is always in season.
