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.
Ingredients
- 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
Instructions
- Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.
- Melt butter in a large skillet. Add onion and garlic; sauté 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.
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%
