Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat, then add the refrigerated cheese tortellini. Cook until just a minute shy of the package instructions, usually about 3-5 minutes, until they float and look tender yet firm. Stir occasionally to prevent sticking.

While the tortellini cooks, heat 2 tablespoons of extra virgin olive oil in a 12-inch skillet over medium-high heat. Allow the oil to shimmer slightly, indicating it’s hot enough.

Add the chopped yellow onion to the hot skillet and sauté for about 3 minutes until they turn translucent and fragrant.

Next, sprinkle in the corn kernels and continue cooking for an additional 2 minutes, stirring gently.

Now, add the halved grape tomatoes to the skillet, stirring them in with the corn and onions. Sauté for about 3 minutes until the tomatoes begin to soften and release their juices.

Introduce the sliced zucchini and minced garlic into the skillet, stirring well to combine. Cook for an additional 6-8 minutes until the zucchini is tender.

Once the tortellini reaches a perfect al dente texture, drain them in a colander, reserving 1/4 cup of the cooking water.

Carefully add the drained tortellini to the skillet with the sautéed vegetables. Pour in the marinara sauce and gently toss everything together over medium heat for about 1-2 minutes until heated through.

Season your dish with salt and freshly ground black pepper to taste. Mix in half of the shredded parmesan cheese, chopped basil, and parsley.

Spoon the savory tortellini and vegetable mixture onto plates and top with the remaining parmesan cheese. Serve immediately while hot.