Ingredients
- 20 oz. refrigerated three cheese tortellini
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, (chopped (1 1/2 cups))
- 2 ears corn, (kernels cut from cobs (about 2 cups))
- 2 cups (12 oz) grape tomatoes
- 2 medium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick)
- 3 garlic cloves, minced (1 Tbsp)
- 1 1/4 cups marinara sauce (half of a 24 oz jar)
- Salt (and freshly ground black pepper)
- 1/2 cup finely shredded parmesan cheese, (divided)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley