Summer Tortellini Skillet
Cheese tortellini with golden zucchini, sweet corn, cherry tomatoes, and fresh basil in a light one-pan sauce.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 servings
Instructions
- 1Mise en place
Trim the zucchini and slice them into half-moons. Halve the cherry tomatoes. Cut the corn kernels from the cobs. Chop the basil.
- 2
Heat the olive oil in an 11- or 12-inch skillet with tall sides over medium-high heat until shimmering. Add the zucchini in an even layer and cook until lightly golden, 2 to 3 minutes per side.
- 3
Add the jarred minced garlic and cook until fragrant, about 1 minute.
- 4
Add the cherry tomatoes, water, kosher salt, and black pepper. Bring to a simmer.
- 5
Add the tortellini and corn kernels and toss to combine. Cover and cook until the tortellini is cooked through, tossing once, 4 to 6 minutes.
- 6
Remove from the heat, sprinkle with the chopped basil, and serve.