Recipe of the Week: Summer Tortellini Skillet

Beat the heat with a quick and delicious Summer Tortellini Skillet—the perfect weeknight dinner for warm-weather days! This one-pan wonder features cheesy tortellini tossed with seasonal vegetables, fresh herbs, and a light sauce that brings all the flavors of summer together. It’s easy to make, full of color, and bursting with flavor—perfect for busy families or anyone craving a satisfying meal without the hassle. Whether you’re cooking for a crowd or just yourself, this dish is sure to become a seasonal favorite!

Cooking Times

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings

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

Cooking Instructions

1. Step 1: 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.
2. Step 2:  Make the sauce: Add the tomatoes, water, salt, and pepper, and bring to a simmer.
3. Step 3: 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.

NOTES:

Store leftovers in an airtight container in the refrigerator for up to 3 days.