Bring a large pot of lightly salted water to a boil to cook tortellini. Cook tortellini a minute shy of cook time according to package directions. While water is coming up to a boil, prep and cook the vegetables.

In a 12-inch saute pan or deep skillet, heat olive oil over medium-high heat.

Add onion and sauté for 3 minutes. Add corn and sauté for 2 minutes more.

Add tomatoes then sauté for 3 minutes. Add zucchini and garlic and sauté until vegetables are tender and many of the tomatoes have burst, about 6 to 8 minutes longer. (Note: During this period, it's about the right time to add the tortellini to the pot of boiling water so they finish up at the same time).

Drain the tortellini, reserving about 1/4 cup of the pasta water.

Transfer tortellini and marinara sauce to the pan with vegetables. Cook and toss until tortellini is tender, about 1 to 2 minutes. If needed, add a splash of pasta water to thin.

Season with salt and pepper to taste. Toss in 1/4 cup parmesan cheese, the basil, and the parsley.

Serve immediately, topping individual servings with the remaining 1/4 cup parmesan cheese.