Summer Tortellini Skillet
Tortellini filled with cheese and cooked with golden zucchini, corn, and cherry tomatoes, finished with fresh basil.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4 servings
Instructions
Prepare the vegetables
Trim the zucchini and cut into half-moons. Halve the cherry tomatoes. Cut the corn kernels from the cobs.
Brown the zucchini
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. Cook until lightly golden, 2 to 3 minutes per side.
Cook the garlic
Add the minced garlic and cook until fragrant, about 1 minute.
Start the sauce
Add the cherry tomatoes, water, kosher salt, and black pepper. Bring to a simmer.
Cook the tortellini
Add the tortellini and corn kernels, then toss to combine. Cover and cook until the tortellini is cooked through, 4 to 6 minutes, tossing once during cooking. While it cooks, chop enough basil to measure 2 tablespoons.
Finish and serve
Remove the skillet from the heat. Sprinkle with the basil and serve.