Summer is easily my favorite season because it has all of my favorite stuff: lots of sunshine, baseball, pool days, and the absolute best produce. In the thick of summer, my garden teems with tomatoes and zucchini and my market basket overflows with sweet corn.
All of that bounty inspired me to create this easy, one-pan summer supper. It combines fresh cheese tortellini with the aforementioned vegetables, making a quick, lightly saucy situation. Cooking the pasta and vegetables in one pan brings all the flavors together into one harmonious meal that I like to serve with a green salad or cucumber salad—the perfect light dinner on a hot summer day.
How To Make My Summer Tortellini Skillet
This is a versatile, quick recipe that uses one skillet and just five ingredients (not counting oil, water, salt, and pepper).
Start by sautéeing zucchini in olive oil until it develops a nice, golden brown color. Add garlic and tomatoes and simmer to marry the flavors together before adding fresh tortellini and corn kernels and cooking until the pasta is cooked through. To serve, garnish with fresh herbs, grated Parmesan cheese, and a sprinkle of crushed red pepper.
Tips for Making This Summer Tortellini Skillet
This recipe is flexible in terms of produce, so go ahead and use up whatever’s hanging around in your fridge. You can swap in yellow summer squash, bell peppers, onions, and any other quick-cooking veggies you have on hand.
For another level of flavor, substitute your favorite vegetable stock for the water.
Fresh herbs double down on the summery flavors here. Garnish with fresh basil, parsley, or chives for a boost of brightness.
Ingredients
2 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and sliced into half-moons
2 cloves garlic, minced
1 pint cherry tomatoes, halved
1 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
18 to 20 ounces fresh refrigerated cheese tortellini
1 cup corn kernels
Chopped fresh basil, parsley, or chives, optional
Grated Parmesan cheese, optional
Crushed red pepper flakes, optional
Method
Sauté the zucchini:
In an 11 or 12-inch skillet with tall sides, heat the olive oil over medium-high heat until it shimmers. Add the zucchini, spread it into an even layer, and cook long enough to develop a little golden brown color, 2 to 3 minutes per side. Add the garlic and cook until fragrant, about 1 minute.
Make the sauce:
Add the tomatoes, water, salt, and pepper, and bring to a simmer.
Cook the tortellini and corn:
Add the tortellini and corn kernels, toss, and cover the skillet with a lid. Cook until the tortellini is cooked through, tossing once, 4 to 6 minutes. Garnish with fresh herbs, if using, and serve with grated Parmesan and crushed red pepper flakes for passing at the table, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.