Cheese Tortellini with Tomatoes and Corn Recipe
Cheese Tortellini with Tomatoes and Corn Recipe photo by Taste of Home

Cheese Tortellini with Tomatoes and Corn Recipe

Publisher Photo
Garden-fresh flavors make this tomato and corn dish a delight! Plus, it's as easy as it is special. —Sally Maloney, Dallas, Georgia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (16 ounces) frozen corn, thawed or 3-1/3 cups fresh corn
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup thinly sliced green onions
  • 1/4 cup minced fresh basil
  • 2 tablespoons grated Parmesan cheese
  • 4 teaspoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

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.

Directions

  1. In a Dutch oven, cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.
  2. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat. Yield: 4 servings.
Originally published as Cheese Tortellini with Tomatoes and Corn in Healthy Cooking August/September 2009, p43

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Cheese Tortellini with Tomatoes and Corn

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 24, 2014

I was going to give this 4 stars, but then I just noticed I had completely left out the parmesan cheese, so I will throw in the extra star on the chance the addition of the parm cheese would have put it over the top . :) I made this with (formerly) dried tortellini and grilled corn cut off the cob. It was good. VERY light and non-filling. I felt like it could have been a bit more flavorful somehow, but maybe the parm cheese would have helped with that. Will most likely make again!

MY REVIEW
Reviewed Feb. 23, 2014

Delicious and fresh tasting! We really enjoy this easy meal.

MY REVIEW
Reviewed Sep. 10, 2011

My family loves this recipe. I always use fresh corn and put it on the grill until I get some nice grill marks. Then I cut it off the cob and add it to the other ingredients. It's become a summer favorite.

MY REVIEW
Reviewed Aug. 15, 2011

Summer fresh and very delicious!

MY REVIEW
Reviewed Aug. 11, 2011

Yummy! And, you know something...the Bertolli dry tortellini (found in the dry pasta section at your grocery store) is really delicious, especially with the spinach in it. I like it better than the refrigerated cheese tortellini. I think the quality of pasta used in this dish makes the difference. Fresh corn is the best, and even sometimes just making it a day in advance and letting the flavors blend overnight make a difference.

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