corn & tortellini toss

Name: Corn & Tortellini Toss
Yield: 4
Cuisine: Italian
Ingredients: 8 ounce(s) refrigerated cheese and roasted garlic tortellini; 2 tablespoon(s) butter; 1/4 cup(s) chopped red onion; 1 clove(s) garlic, minced; 2 cup(s) fresh corn kernels; 1/4 cup(s) chopped fresh basil; 12 cherry or grape tomatoes, cut in half; 4 tablespoon(s) crumbled ricotta salt or parmigiano reggiano cheese

4 Pinches

Megan Stewart

Middletown, OH

Updated on Feb 25, 2022

One of the recipes Barb saved...

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method Stove Top

yield 4 serving(s)

Ingredients

8 ounces refrigerated cheese and roasted garlic tortellini
2 tablespoons butter
1/4 cup chopped red onion
1 clove garlic, minced
2 cups fresh corn kernels
1/4 cup chopped fresh basil
12 cherry or grape tomatoes, cut in half
4 tablespoons crumbled ricotta salt or parmigiano reggiano cheese

How To Make corn & tortellini toss

Step 1

Cook pasta to directions. Drain, reserving 1/2 cup pasta cooking water. Melt butter in large skillet. Add onion and garlic, sauce 5 min. Add corn, cook 5 min or until tender. Add basil, cooked pasta and reserved pasta water to skilled. Cook until thoroughly heated.

Step 2

Top with tomato halves and cheese.
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