Cook the Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions. Once done, drain and set aside, reserving a small amount of pasta water.
Prepare the Vegetables: While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Add the zucchini, bell pepper, tomatoes, and corn. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Combine Tortellini and Vegetables: Add the cooked tortellini to the skillet with the vegetables. Stir to combine, ensuring the tortellini is coated with the olive oil and vegetable juices. If the mixture looks dry, add a splash of the reserved pasta water to create a light sauce.
Season and Finish: Season the skillet with salt, pepper, and any optional ingredients such as lemon juice or balsamic vinegar. If you’re making a creamy version, stir in the cream or ricotta at this point. Cook for another 2-3 minutes to allow the flavors to meld together.
Serve: Once everything is heated through and well combined, remove from heat. Sprinkle with grated Parmesan cheese and fresh herbs like basil or parsley. Serve warm and enjoy!
