Corn and Tortellini Toss

Mark Boughton
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 25 mins

To make variations of this easy recipe, try purchased ravioli or other filled pastas.


1package (8-ounce) cheese and roasted garlic tortellini
2tablespoons butter
1/4cup chopped red onion
1 garlic clove, minced
1/2cup fresh corn
1/4cup chopped fresh basil
12 cherry or grape tomatoes, halved
4tablespoons crumbled ricotta salata or grated Parmigiano Reggiano cheese


  1. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.
  2. Melt butter in a large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes, or until tender
  3. Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 13g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 40mg
  • Sodium 360mg
  • Potassium 200mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 5g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 8%