Light Cheese Tortellini with Summer Veggies captures the essence of summer produce in a quick, satisfying pasta dish that’s ready in just 20 minutes. Pillowy cheese-filled tortellini gets tossed with golden zucchini, sweet corn, and juicy cherry tomatoes in a simple garlic-butter sauce that lets each ingredient shine. Fresh basil and Parmesan finish it off with bright, savory notes that make every bite feel like a celebration of the season.
This is the kind of dinner you make when the farmers market haul is overflowing with fresh vegetables and you want something that honors their natural flavors without masking them in heavy sauces. The combination of tender pasta and crisp-tender vegetables creates a satisfying texture contrast, while the light sauce keeps things feeling fresh rather than weighed down.
Why You’ll Love This Light Cheese Tortellini with Summer Veggies
This recipe delivers maximum flavor and satisfaction in minimal time, making it perfect for hot summer evenings when you don’t want to spend hours in the kitchen. Using refrigerated tortellini means the pasta cooks in just 2 to 4 minutes, and the vegetables need only a quick sauté to reach that perfect tender-crisp texture.
The dish feels indulgent thanks to the cheese-stuffed tortellini and the rich butter-Parmesan combination, yet it remains surprisingly light and won’t leave you feeling overstuffed. It’s naturally vegetarian and can easily become a complete meal by adding grilled protein if desired. The bright colors make it visually appealing, and the fresh basil adds an aromatic element that screams summer.
Families appreciate how this appeals to both adults and kids—the mild flavors and familiar pasta shape work for pickier eaters, while the fresh vegetables and herbs satisfy more adventurous palates. It’s also incredibly adaptable, allowing you to swap in whatever summer vegetables you have on hand or need to use up.
The one-pan approach for the vegetables means minimal cleanup, and the entire dish comes together while the pasta water is still hot. This is comfort food that doesn’t compromise on freshness or nutrition.
Ingredients for Light Cheese Tortellini with Summer Veggies
I always buy refrigerated tortellini rather than dried because the texture is so much better and they cook incredibly fast. When selecting zucchini, choose smaller ones that are firm and heavy for their size—they have fewer seeds and better texture than oversized ones.
- 19 oz package refrigerated cheese tortellini
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium zucchini, halved and sliced
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- ¼ cup fresh basil, julienned
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Red pepper flakes (optional, for a hint of heat)
Tortellini Selection: Refrigerated cheese tortellini is typically found near the fresh pasta in your grocery store. Brands like Buitoni and Giovanni Rana work beautifully. Three-cheese or ricotta-filled varieties add richness, while spinach and cheese tortellini bring color. Avoid frozen tortellini if possible—they take longer to cook and have a slightly chewier texture.
Zucchini Prep: Medium zucchini about 6 to 8 inches long are ideal. Larger zucchini can be watery and full of seeds. Slice them into half-moons about ¼ inch thick so they cook quickly and maintain some bite. Yellow summer squash makes a colorful substitute or addition.
Corn Options: Fresh corn cut from the cob has the sweetest flavor and best texture. To easily remove kernels, stand the ear upright in a large bowl and slice downward with a sharp knife. Frozen corn works in a pinch—thaw it quickly under warm water and pat dry before adding to the skillet so excess moisture doesn’t make the dish watery.
Tomato Choices: Cherry or grape tomatoes are perfect because they hold their shape and don’t release too much liquid when quickly cooked. Choose ripe but firm tomatoes that aren’t too soft. If they’re particularly large, quarter them instead of halving.
Fresh Herbs Matter: Fresh basil is essential here for that bright, summery flavor. Dried basil simply can’t provide the same aromatic quality. Stack the basil leaves, roll them into a tight cylinder, and slice thinly to create a julienne that distributes evenly throughout the dish.
Cheese Quality: Use freshly grated Parmesan rather than the pre-grated kind in the green can. Real Parmigiano-Reggiano has a nutty, complex flavor and melts smoothly into the sauce. Pecorino Romano offers a sharper, saltier alternative if you prefer.
How to Make Light Cheese Tortellini with Summer Veggies
The secret to this dish is timing everything so the hot pasta meets the hot vegetables at just the right moment. I find that starting the pasta water first, then beginning the vegetables once the water boils, creates a perfect flow.
- Set Up for Success: Fill a large pot with water, add a generous amount of salt (it should taste like the sea), and bring it to a rolling boil over high heat. While the water heats, prep your vegetables—halve and slice the zucchini, cut corn from the cob, halve the cherry tomatoes, mince the garlic, and julienne the basil. Have everything ready near the stove. Grate the Parmesan if you haven’t already.
- Cook the Tortellini: Once the water reaches a full boil, add the cheese tortellini. Stir gently to prevent sticking. Fresh tortellini cooks incredibly quickly—usually 2 to 4 minutes. Check the package directions, but start testing at 2 minutes by biting into one. It should be tender but still have a slight bite. Once done, drain the tortellini in a colander. Reserve about ½ cup of the pasta cooking water before draining in case you need it to loosen the sauce later.
- Sauté the Vegetables: While the pasta cooks, heat the olive oil and butter together in a large, deep skillet over medium-high heat. Once the butter melts and starts to foam, add the sliced zucchini and corn kernels. Spread them in an even layer and let them cook without stirring for about 2 minutes—this allows them to develop some golden color. Then stir and continue cooking for another 3 minutes until the zucchini is tender-crisp with some golden edges and the corn has caramelized spots.
- Add Tomatoes and Garlic: Reduce the heat to medium. Add the halved cherry tomatoes and minced garlic to the skillet. Stir everything together and cook for 1 to 2 minutes until the tomatoes just begin to soften and release their juices and the garlic becomes fragrant. You want the tomatoes to still hold their shape and not completely break down into sauce.
- Combine Everything: Add the drained tortellini directly to the skillet with the vegetables. Use a large spoon or tongs to gently toss everything together, coating the pasta in the garlic-butter mixture. The residual moisture on the tortellini will help create a light sauce that clings to everything. If the mixture seems dry, add a few tablespoons of the reserved pasta water to create a silky coating.
- Finish with Fresh Elements: Remove the skillet from the heat. Add the julienned fresh basil and grated Parmesan cheese. Toss gently to combine—the residual heat will wilt the basil slightly and melt the Parmesan into the sauce. Taste and season with salt and black pepper. Remember that Parmesan is salty, so you may need less salt than expected.
- Serve Immediately: Transfer to warm bowls or plates. Offer additional Parmesan, red pepper flakes, and a drizzle of good olive oil on the side for those who want extra richness or heat. This dish is best served right away while the pasta is hot and the vegetables are at their peak texture.
What to Serve with Light Cheese Tortellini with Summer Veggies
Since this is already a complete meal with pasta and vegetables, you only need light accompaniments that add different textures or temperatures. Focus on simple sides that complement without overwhelming.
Garlic Bread: Crusty garlic bread is perfect for soaking up any buttery sauce left in your bowl. Toast thick slices of Italian bread brushed with garlic butter under the broiler until golden and crispy.
Simple Arugula Salad: Peppery arugula dressed with lemon juice, olive oil, and shaved Parmesan provides a fresh, slightly bitter contrast to the rich pasta. The simplicity lets the tortellini remain the star.
Caprese Skewers: Thread cherry tomatoes, small mozzarella balls, and fresh basil leaves on skewers for an easy, colorful appetizer. Drizzle with balsamic glaze for a sweet-tangy element.
Grilled Vegetables: Additional grilled zucchini, eggplant, or bell peppers on the side add smoky depth and make the meal feel more substantial. They’re perfect for outdoor summer cooking.
White Wine: A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the light, fresh flavors. The acidity cuts through the butter and cheese while complementing the vegetables.
Lemon Ricotta Bruschetta: Toasted baguette slices topped with lemon-spiked ricotta and a drizzle of honey make an elegant appetizer that echoes the cheese in the tortellini without being redundant.
Fresh Fruit: End the meal with simple sliced peaches, berries, or melon. Summer fruit needs no embellishment and provides a refreshing finish to the buttery pasta.
Pro Tips & Variations
Achieving Perfect Texture: The key is not overcooking the vegetables. Zucchini should be tender-crisp, not mushy. Keep the heat relatively high and don’t stir too frequently—this allows proper caramelization rather than steaming. The cherry tomatoes should just begin to soften while maintaining their shape.
Pasta Water Magic: Always reserve some pasta cooking water before draining. The starchy water helps create a silky sauce that clings to the pasta. Add it tablespoon by tablespoon if your dish seems dry—it makes a huge difference in bringing everything together.
Making It a Main Course: While this works beautifully as a vegetarian meal, adding protein makes it more substantial. Grilled shrimp, sliced chicken breast, or Italian sausage all work wonderfully. Pan-seared scallops elevate it to something special enough for company.
Seasonal Variations: This recipe is a template for using whatever summer vegetables are at their peak. Substitute or add asparagus in early summer, green beans mid-season, or diced bell peppers and eggplant later. In fall, swap to butternut squash, mushrooms, and sage for a completely different but equally delicious dish.
Adding Greens: Stir in a few handfuls of fresh spinach or arugula during the last minute of cooking. The greens will wilt into the warm pasta, adding color, nutrition, and a slight peppery note.
Lemon Brightness: A squeeze of fresh lemon juice and some lemon zest stirred in at the end adds brightness that really makes the dish pop. The acidity balances the richness of the butter and cheese beautifully.
Spicy Version: For those who like heat, add red pepper flakes with the garlic or stir in some diced jalapeño with the vegetables. A drizzle of chili oil at serving provides adjustable heat.
Storage & Reheating Tips
Store leftover Light Cheese Tortellini with Summer Veggies in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the butter and become slightly drier as it sits, which is normal for any pasta dish with a light sauce.
I don’t recommend freezing this dish because the tortellini texture changes significantly when frozen and thawed, becoming mushy and grainy. The vegetables also lose their pleasant crisp-tender texture and release too much water when defrosted.
For stovetop reheating, place the desired portion in a skillet over medium-low heat. Add 2 to 3 tablespoons of water, chicken broth, or cream to help restore moisture and create a light sauce. Stir gently and heat for 4 to 5 minutes until warmed through. The added liquid prevents the pasta from drying out.
Microwave reheating works but requires care to prevent drying. Transfer to a microwave-safe bowl and add a tablespoon or two of water or cream. Cover loosely with a damp paper towel to trap steam. Microwave in 60-second intervals, stirring gently between each, until heated through to 165°F.
The vegetables won’t retain their original crisp texture after reheating, but the flavors will have melded beautifully overnight. Some people actually prefer leftovers for this reason—everything tastes even more cohesive the next day.
Common Questions
Can I use dried tortellini instead of fresh? Dried tortellini works but requires a longer cooking time—typically 8 to 10 minutes—and has a slightly chewier texture. Follow the package directions and taste frequently near the end of cooking to avoid overcooking.
What if my vegetables are releasing too much water? This usually happens if the heat is too low or the pan is overcrowded. Use a large skillet so vegetables can spread out in a single layer. Keep the heat at medium-high to quickly evaporate moisture as it’s released. Pat wet vegetables dry before adding them to the pan.
Can I make this ahead of time? This dish is best served fresh, but you can prep all the vegetables ahead of time and store them in containers in the refrigerator. Cook the pasta and assemble everything just before serving for optimal texture and temperature.
How do I make this dairy-free? Use olive oil instead of butter and skip the Parmesan, or substitute with nutritional yeast for a cheesy flavor. Many stores now carry dairy-free tortellini alternatives, though they may be in the frozen section rather than refrigerated.
Why did my garlic burn? Garlic burns quickly and turns bitter. Always add it after the vegetables have cooked for a few minutes and the heat has been reduced to medium. Stir constantly for the brief time it’s cooking—30 seconds to 1 minute is plenty.
Can I add a creamy sauce? While this recipe intentionally keeps things light, you can certainly add ¼ to ½ cup of heavy cream or cream cheese when you add the Parmesan for a richer, more indulgent version. Mascarpone also creates a luxurious sauce.
This Light Cheese Tortellini with Summer Veggies is summer on a plate—fresh, colorful, and full of the season’s best flavors without any of the heaviness that weighs you down on warm evenings. The combination of tender pasta, crisp vegetables, and bright herbs creates something that feels special even though it comes together in barely 20 minutes. Give this one a try when your garden or farmers market is overflowing with produce and you want a dinner that celebrates it all.
Light Cheese Tortellini with Summer Veggies
Ingredients
Equipment
Method
- Bring large pot of salted water to rolling boil. Prep vegetables while water heats: halve and slice zucchini, cut corn from cob, halve cherry tomatoes, mince garlic, julienne basil. Grate Parmesan if needed.
- Once water boils, add cheese tortellini. Cook according to package directions, usually 2 to 4 minutes. Test at 2 minutes for doneness. Reserve 1/2 cup pasta cooking water before draining.
- While pasta cooks, heat olive oil and butter in large deep skillet over medium-high heat. Once butter melts and foams, add sliced zucchini and corn kernels. Let cook undisturbed for 2 minutes, then stir and continue cooking 3 more minutes until zucchini is tender-crisp with golden edges and corn has caramelized spots.
- Reduce heat to medium. Add halved cherry tomatoes and minced garlic. Stir and cook 1 to 2 minutes until tomatoes just begin to soften and garlic is fragrant.
- Add drained tortellini to skillet with vegetables. Toss gently to coat pasta in garlic-butter mixture. If mixture seems dry, add reserved pasta water a tablespoon at a time to create silky coating.
- Remove from heat. Add julienned basil and grated Parmesan. Toss gently to combine. Residual heat will wilt basil and melt Parmesan. Taste and season with salt and black pepper.
- Serve immediately in warm bowls. Offer additional Parmesan, red pepper flakes, and olive oil on the side.
