Summer Garden Tortelloni
A fresh and vibrant pasta dish combining cheese tortelloni with summer vegetables like corn and tomatoes, enhanced with prosciutto and fresh basil. Perfect for a seasonal dinner that captures the flavors of the garden.
Ingredients
- •1 bag dried cheese tortelloni
- •1 clove garlic
- •2 oz prosciutto
- •2 cups corn
- •½ stick unsalted butter
- •2 medium tomatoes
- •½ cup basil
Cooking Instructions
- 1.
Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
10 min
- 2.
While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
5 min
- 3.
Meanwhile, chop tomatoes.
2 min
- 4.
Combine corn mixture and tomatoes in a large bowl.
1 min
- 5.
Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.
3 min
