Cheese Tortellini with Tomatoes and Corn Recipe

By ldelmas

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 3-1/3 cups fresh or frozen corn (about 16 ounces)
• 2 cups cherry tomatoes, quartered
• 2 green onions, thinly sliced
• 1/4 cup minced fresh basil
• 2 tablespoons grated Parmesan cheese
• 4 teaspoons olive oil
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Preparation

Step 1

In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.
Yield: 4 servings.