Corn and Tortellini Toss

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/30/2020

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

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

30 min Prep: 5 min Cook: 25 min
Serves: 4 Save

Ingredients (8)

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

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.

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