Corn and Tortellini Toss

By á-2852

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

Preparation

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