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Corn and Tortellini Toss

Corn and Tortellini Toss

Store-bought tortellini makes this pasta dish quick and easy.

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

Prep: 5 days Cook: 25 days
Serves: 4 Save

Ingredients (10)

  • 8 oz Cheese and Roasted Garlic Tortellini
  • 2 T Butter
  • ¼ cup Chopped Red Onion
  • 1 Garlic Clove
  • 2 cup Fresh Corn Kernels
  • ¼ cup Chopped Basil
  • 12 Cherry Tomatoes
  • or 12 Grape Tomatoes
  • 4 T Crumbled Ricotta Salata Cheese
  • or 4 T Grated Parmigiano Reggiano
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Directions

  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.