Summer Garden Tortelloni Recipes

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SUMMER GARDEN TORTELLINI



Summer Garden Tortellini image

I just love this is wonderful quick to serve pasta dish! Use your abundance of summer vegetables from your garden or local Farmer's Market! -- Adapted from Gourmet Magazine, August 2007 edition.

Provided by Bev I Am

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces frozen cheese tortellini
1 large garlic clove, finely chopped
2 ounces thinly sliced prosciutto, cut into strips
2 cups corn (about 4 ears)
1/4 cup unsalted butter
2 medium tomatoes, chopped
1/2 cup basil, chopped
grated parmesan cheese, if desired

Steps:

  • Cook tortellini in a pasta pot of boiling salted water according to package instructions.
  • While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
  • Combine corn mixture and tomatoes in a large bowl.
  • Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
  • Toss well and season with salt and pepper.
  • Sprinkle with grated Parmesan if desired.

Nutrition Facts : Calories 552.3, Fat 20.9, SaturatedFat 11.6, Cholesterol 78.1, Sodium 409.1, Carbohydrate 76.8, Fiber 5.4, Sugar 5.3, Protein 18.9

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