Corn and Tortellini Toss

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 25 mins

Purchased tortellini makes this pasta dish quick and easy.

Tortellini Toss
Mark Boughton

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


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



Get every new post delivered to your Inbox.

Join 278 other followers