Summer Garden Tortelloni

Name: Summer Garden Tortelloni
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chopped basil; 227 grams dried cheese tortelloni; 473 milliliters corn (from 4 ears); 1 large garlic clove, finely chopped; 57 grams thinly sliced prosciutto, cut into strips; 2 mediums tomatoes; 1 sticks unsalted butter

You can never have too many main course recipes, so give Summer Garden Tortelloni a try. This recipe makes 4 servings with 424 calories, 14g of protein, and 23g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, cheese tortelloni, corn, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.

Ingredients you will need

Tortellini

Pasta

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Prosciutto

Tortellini

Butter

Garlic

Pepper

Corn

Salt

Equipment you will use

Frying Pan

Meanwhile, chop tomatoes.

Ingredients you will need

Tomato

Combine corn mixture and tomatoes in a large bowl.

Ingredients you will need

Tomato

Corn

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper