Bring a large pot of lightly salted water to a boil. Cook tortellini until just shy of al dente according to package instructions. While water boils, prep and cook the vegetables.

In a large skillet, heat olive oil over medium-high heat.

Add chopped onion and sauté for 3 minutes. Then add corn and sauté for an additional 2 minutes.

Add grape tomatoes and sauté for 3 minutes. Next, add zucchini and garlic, cook until vegetables are tender and tomatoes burst, about 6 to 8 minutes.

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

Transfer drained tortellini and marinara sauce to the skillet with vegetables. Cook and toss for 1 to 2 minutes. Add reserved pasta water if needed to loosen sauce.

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

Serve immediately, topping each portion with the remaining parmesan.