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Corn and Tortellini Toss


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  • 1 (8 oz.) package refrigerated cheese and roasted garlic tortellini
  • 2 Tbsp. 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 into halves
  • 4 Tbsp. crumbled ricotta salata or grated Parmigiano Reggiano cheese



Step 1

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.

Melt butter in a large skillet. Add onion and garlic; saute 5 minutes. Add corn, cook 5 minutes, or until tender. Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese

Serves 4

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