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Garden-fresh flavors make this tomato and corn dish a delight! Plus, it's as easy as it is special. —Sally Maloney, Dallas, Georgia
This recipe is:
Healthy
Quick
Nutritional Facts 1-3/4 cups equals 366 calories, 12 g fat (4 g saturated fat), 30 mg cholesterol, 286 mg sodium, 57 g carbohydrate, 5 g fiber, 14 g protein.
Originally published as Cheese Tortellini with Tomatoes and Corn in Healthy Cooking August/September 2009, p43
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Aug. 11, 2010 by joeychick
Oh, I forgot to say that it was really delicious cooked this way!
After reading the comments below, I decided to make some adjustments. First off, I wanted to use fresh corn, since ears are so cheap right now. 4 ears will yield about the 3-1/3 cups called for.To cook the corn, I put a little olive oil in a hot pan and sauteed it, continuing to add a little oil as it got dry. I probably ended up using the 4 Tbsp this recipe calls for. About 2 or 3 minutes after I stared the corn, I threw the tortellinis into the boiling water, all the while stirring the corn, adding oil, and sprinkling it with pepper and seasoned salt. Just before the tortellinis were done, I add a few cloves of chopped garlic.I then drained the tortellinis and set them aside for a minute while I mixed the tomatoes into the pan, then the onions, then the basil. Finally, I stirred in the tortellinis, and it was done. I sprinkled the parmesan cheese over our servings once they were in our bowls. I figured it would be better leaving the cheese out when I go to grab some of this cold out of the fridge for lunch tomorrow. :)
After reading the comments below, I decided to make some adjustments. First off, I wanted to use fresh corn, since ears are so cheap right now. 4 ears will yield about the 3-1/3 cups called for.
To cook the corn, I put a little olive oil in a hot pan and sauteed it, continuing to add a little oil as it got dry. I probably ended up using the 4 Tbsp this recipe calls for. About 2 or 3 minutes after I stared the corn, I threw the tortellinis into the boiling water, all the while stirring the corn, adding oil, and sprinkling it with pepper and seasoned salt. Just before the tortellinis were done, I add a few cloves of chopped garlic.
I then drained the tortellinis and set them aside for a minute while I mixed the tomatoes into the pan, then the onions, then the basil. Finally, I stirred in the tortellinis, and it was done. I sprinkled the parmesan cheese over our servings once they were in our bowls. I figured it would be better leaving the cheese out when I go to grab some of this cold out of the fridge for lunch tomorrow. :)
Reviewed on Aug. 11, 2010 by sgadbois
I have made this more than once...it's very good!
Reviewed on Jul. 06, 2010 by kbroaddrick
This is one of my favorites - my husband loves it too! Like others have said, I added a bit of salt and pepper. I also add a few tablespoons of freshly-made pesto. Delicious! :)
Reviewed on Jun. 09, 2010 by alex17
A favorite summer recipe when the garden bounty is at its best!
Reviewed on Jan. 21, 2010 by cookandbaker
This recipe is one of my all-time favorites! I have made it just as written so many times I've lost count. It turns out perfectly every time, and the taste is super extraordinary!!! Really amazing! Simple to make and a taste that blows us away! I stir everything into it while it's hot, and we eat it hot as a main dish. Unbelievably Great! Cannot praise this fantastic recipe enough!!
Reviewed on Sep. 11, 2009 by mfl
This sounded really good, but when I had it put together it was very bland, and I added alot of salt and pepper and it still needed more spice!!
Reviewed on Aug. 29, 2009 by conjer4
Re:Cheese Tortellini/omatoes.I used this recipe on two seperate occasions.Every one loved it so much that I had to make a second batch.My daughter-in-law,liked it better with a little bit of ranch dressing,& my sister liked it better with light italian dressing
Re:Cheese Tortellini/omatoes.
I used this recipe on two seperate occasions.Every one loved it so much that I had to make a second batch.My daughter-in-law,liked it better with a little bit of ranch dressing,& my sister liked it better with light italian dressing
Reviewed on Jul. 18, 2009 by kimmiekm
I really liked this recipe. I added a bit more basil and olive oil and found it to be really tasty. Easy too - I'll definitely make this again.
Reviewed on Jul. 17, 2009 by toukeebird
I found what Cook38 said to be true; however, it's easy to fix. Just add garlic, 1/3 cup of black beans, a little salt and 1/4 c of italian salad dressing and voila!
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