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

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

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

Add tomatoes and sauté for 3 minutes. Add zucchini and garlic; cook until veggies are tender and tomatoes have burst, about 6-8 minutes.

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

Transfer tortellini and marinara sauce to the pan with vegetables. Cook and toss until tortellini is tender, about 1-2 minutes. Add reserved pasta water if needed to loosen sauce.

Season with salt and pepper. Toss in 1/4 cup parmesan, chopped basil, and parsley.

Serve immediately, topping each serving with remaining parmesan.