Corn and Tortellini Toss
By á-2852
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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
Details
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
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