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

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

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

Add the tomatoes and sauté for 3 minutes. Add the 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 cooking at the same time).

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

Transfer the tortellini and marinara sauce to the pan with the vegetables. Cook and toss until the 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 of parmesan cheese, the basil, and the parsley.

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