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.