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Close up of pale yellow cheese tortellini mixed with bright yellow corn and charred zucchini circles. (Summer Tortellini Recipe)

Summer Tortellini Recipe with Charred Zucchini and Sweet Corn

This Summer Tortellini Recipe features plump cheese-filled pasta tossed with charred zucchini, fresh sweet corn, and juicy cherry tomatoes in a light olive oil glaze. A fast, 20-minute meal perfect for warm weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Summer Tortellini Ingredients
  • 1 lb (454g) Cheese-filled tortellini Refrigerated or frozen
  • 2 medium (300g) Zucchini Sliced into thin circular rounds
  • 1.5 cups (250g) Sweet corn kernels Fresh from the cob
  • 1 cup (150g) Cherry tomatoes Halved
  • 1/4 cup (60ml) Extra virgin olive oil Plus 1 tbsp for sautéing
  • 1/2 cup (15g) Fresh basil Finely chopped
  • to taste Cracked black pepper
  • to taste Sea salt

Equipment

  • 1 Large pot For boiling tortellini
  • 1 Large Skillet For sautéing zucchini
  • 1 White Ceramic Bowl For serving and tossing

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add tortellini and cook for 3-5 minutes until plump and pale yellow. Drain and set aside.
Prepare the Vegetables
  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté zucchini slices in a single layer until golden-brown char marks appear on both sides.
  2. While zucchini cooks, halve the raw cherry tomatoes and cut corn kernels fresh off the cob.
Assemble
  1. In a large bowl, combine tortellini, charred zucchini, raw corn, and tomatoes. Drizzle with remaining olive oil. Scatter chopped basil and black pepper throughout.

Notes

Ensure the zucchini is sliced thinly for even charring.
Keep the tomatoes raw for a refreshing burst of acidity.