Summer Sheet Pan Tortellini with Tomatoes and Corn
This easy summer sheet pan tortellini is a 35-minute weeknight dinner packed with fresh corn, burst cherry tomatoes, charred asparagus, and a kick of Calabrian chili — all tossed with melty Parmesan and fresh basil.
Video
Ingredients
- 1 10 oz package cheese tortellini fresh or frozen
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes
- 1½ cups corn kernels fresh or frozen
- 1-2 tbsp Calabrian chili paste adjust to taste
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup grated Parmesan cheese plus more for serving
- ¼ cup fresh basil thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just al dente. Drain and set aside.
- Preheat the oven to 400°F. On a sheet pan, toss the asparagus, cherry tomatoes, corn, Calabrian chili paste, olive oil, salt, and pepper until evenly coated.
- Roast for 15–18 minutes, or until the tomatoes burst and the asparagus is tender with lightly charred edges.
- Add the cooked tortellini and Parmesan cheese to the hot sheet pan. Toss everything together until the cheese begins to melt and coat the pasta.
- Sprinkle with fresh basil and additional Parmesan cheese. Serve immediately.
Notes
- Pull the tortellini a minute before the package says — it will continue warming on the hot pan.
- Start with 1 tbsp Calabrian chili paste and add more to taste; brands vary in heat level.
- Toss the Parmesan in while everything is still hot so it melts and coats the pasta.
- Add the fresh basil at the very last minute to keep it bright and fresh.
- Fresh corn cut from the cob is ideal in summer, but frozen works great — no need to thaw.
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