Corn and Tortellini Toss

Corn and Tortellini Toss
Corn and Tortellini Toss

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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