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If you’re looking for an easy way to make a great-tasting vegetarian dinner without a lot of fuss, head to the store, pick up some quick-cooking cheese tortellini, fresh zucchini, tomatoes, and basil, and try this recipe.
Notes From the MGC Kitchen
We always try to prepare one or two meatless meals per week, and this recipe is one that we return to on a regular basis because it’s more than just delicious; it’s easy to make, and its fresh ingredients are almost always readily available. And, because there’s not a lot of prep time involved, you can have this dish on the table in around 30 minutes from start to finish.
It starts with a base of zucchini, onion, and garlic sautéed in olive oil. Then we add grape tomatoes and cook them just long enough to give off their juices, which mingle with the olive to form a light sauce for the cheese tortellini. The recipe has all the elements for a balanced, one-dish dinner, but we’re salad lovers, so we always prepare a simple one to serve on the side.
Key Ingredients and Substitutions
Here’s a list of essential ingredients for this recipe, along with our top picks, and possible substitutes. See the recipe card below for precise amounts.
- Cheese tortellini: We recommend using a brand of cheese tortellini from the refrigerator case at your local grocery store for this recipe. We’ve used a few different ones (Buitoni, Rana, and the store brand) and liked them all, but we’ve also made this dish with frozen tortellini (Celentano), and dried (Barilla).
- Zucchini: When shopping for fresh zucchini, look for ones that are small to medium in size, vibrant green, firm textured, and free from bruises or soft spots. The stem should look fresh and green, not dried or shriveled, which is a sign of freshness. They can be stored in the refrigerator crisper for up to 5 days.
- Grape or cherry tomatoes: You can use either grape or cherry tomatoes for this dish and we generally go for whichever looks better at the market. However, grape tomatoes have a slightly sweeter flavor and lower water content making them our favorite for cooked dishes. Avoid tomatoes that appear overly ripe if possible.
- Fresh basil: To give this dish a flavorful finishing touch, we add a chiffonade of fresh basil just before serving. Chiffonade is the term used to describe cutting leafy herbs into thin ribbons in order to maximize the release of their aromatic oils and enhance flavor. It’s easy to do. Simply stack individual basil leaves, roll them together like a cigar, and slice them crosswise into thin strips. If you don’t care for basil, you can use chopped parsley. If you want to use dried basil, cut back the quantity by 2/3, and add it when you’re sautéing the onion and garlic.
How to Make Cheese Tortellini with Zucchini and Tomatoes
Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.
START SOME WATER BOILING AND SAUTÉ THE VEGETABLES: Put a pot of salted water on to boil for the tortellini. Sauté chopped onion until soft and translucent, add the zucchini, and continue cooking for a few more minutes, stirring frequently. Stir in some minced garlic, season with salt and pepper, and continue to cook until the zucchini is lightly caramelized.
ADD THE TOMATOES AND BROTH TO CREATE A SAUCE: Stir in halved grape tomatoes and a pinch of crushed red pepper, combine well, then add chicken broth. Cook until the tomatoes have softened slightly and their juices blend with the broth to form a light sauce. Taste and adjust the seasoning if needed, then remove the pan from the heat while you cook and drain the tortellini.
FINISH THE DISH AND SERVE: Combine the cooked tortellini with the zucchini and tomatoes, add fresh basil, taste, and adjust the seasoning if needed. Plate individual servings and sprinkle with grated Parmesan cheese.
Tips for Cooking Tortellini
Cooking filled pasta like tortellini and ravioli requires a slightly different technique than regular cuts of pasta like spaghetti or penne. Here are a few tips to ensure they turn out perfectly:
- Make sure your pot of salted water is large enough to avoid overcrowding. This allows room for you to move the tortellini around gently and keeps them from sticking together.
- As soon as the tortellini are in the pot, reduce the heat to a gentle boil. Vigorously boiling water can cause the pasta to rupture and you’ll lose your filling.
- Check the package directions for the appropriate cooking time. Filled pasta will float to the surface when they’re almost done. Once they do, give them a couple of extra minutes to ensure that they’re tender. Do a taste test to ensure that the pasta is tender and the filling is hot.
- Always drain tortellini and ravioli carefully. Don’t just upend the pot into a colander, pour the water off slowly and use a large slotted spoon to help ease them in and let them drain without shaking or tossing.
- Once drained, add your sauce immediately so your tortellini doesn’t stick together.
Discover More Cheese Tortellini Recipes
Zucchini and tomatoes aren’t the only veggies you can combine with cheese tortellini to make a tasty meatless meal. Try one of these variations:
Tortellini with Roasted Asparagus
Tortellini and asparagus tossed in a light, buttery sauce flavored with white wine, lemon, and a splash of cream.
Tortellini with Rosemary Tomato Sauce
Tortellini bathed in a creamy tomato sauce, flavored with sweet onion, garlic, and fresh rosemary.
Cheese Tortellini with Zucchini and Tomatoes
Ingredients
- 9 ounces cheese tortellini, (see notes)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup chopped onion
- 2 medium zucchini, cut into 1/2-inch pieces
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 pint grape (or cherry) tomatoes, halved
- Crushed red pepper flakes, a pinch, or more to taste
- 3 tablespoons low-sodium chicken broth, plus more if needed
- 1 tablespoon chiffonade of basil, (see notes for substitutions)
- 2 tablespoons grated Parmesan cheese
Instructions
- Put a pot of salted water on to boil for the tortellini.
- Add the olive oil to a large frying pan and place it over medium heat. Add the chopped onion and sauté until soft and translucent, 3 to 4 minutes.
- Add the zucchini and continue to sauté for another 4 minutes, stirring frequently. Stir in the minced garlic, season with salt and pepper, and continue to cook until the zucchini is lightly caramelized, 2 to 3 minutes more.
- Add the tomatoes and a pinch of crushed red pepper, combine well, then stir in the chicken broth. Cook until the tomatoes have softened slightly and their juices blend with the broth to form a light sauce.
- Taste and adjust the seasoning if needed, then remove the pan from the heat while you cook and drain the tortellini. Cooking times for tortellini vary – refrigerated cooks in 3 to 4 minutes, frozen takes about 5 minutes, and dried takes 10 to 11 minutes.
- Combine the cooked tortellini with the zucchini and tomatoes, add the fresh basil, taste, and adjust the seasoning if needed.
- Plate individual servings, sprinkle with Parmesan cheese, and serve.
Notes
Tips for Cooking Tortellini
- Make sure your pot of salted water is large enough to avoid overcrowding. This allows room for you to move the tortellini around gently and keeps them from sticking together.
- As soon as the tortellini are in the pot, reduce the heat to a gentle boil. Vigorously boiling water can cause the pasta to rupture and you’ll lose your filling.
- Check the package directions for the appropriate cooking time. Filled pasta will float to the surface when they’re almost done. Once they do, give them a couple of extra minutes to ensure that they’re tender. Do a taste test to ensure that the pasta is tender and the filling is hot.
- Always drain tortellini and ravioli carefully. Don’t just upend the pot into a colander, pour the water off slowly and use a large slotted spoon to help ease them in and let them drain without shaking or tossing.
- Once drained, add your sauce immediately so your tortellini doesn’t stick together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone made this ahead of time and reheated for a dinner party?
Hi Diane,
I confess that I’ve never made this in advance for a dinner party, but I do have a thought on how to pull it off. I would prepare the dish completely and refrigerate it in a casserole dish. To reheat, I would bring it to room temperature first, cover tightly with foil to avoid drying out the tortellini and bake in a preheated 325°F oven for maybe 20 minutes (you’d need to check it). Once it was heated through, I would uncover it and sprinkle the top with a mix of grated Parmesan and mozzarella cheese, and pop it back in the oven uncovered just long enough for the cheese to melt. You may also want to undercook your tomatoes and zucchini slightly to make up for the reheat time in the oven.
I used refrigerated tortellini from the store and added some chopped red bell pepper to the zucchini. It was so quick and we loved it.
Hi Jill,
Happy to hear that you liked this recipe. Thanks for taking the time to let us know.
Yummy, easy recipe to use up some garden produce! Topped with Parmesan. Yum! Thank you!
This recipe came together so easily! It’s delicious. Definitely making it again!
Hi Scarlett,
It is an easy recipe. I’m glad you liked it!