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Cheese Tortellini with Tomatoes and Corn

 Cheese Tortellini with Tomatoes and Corn
Garden-fresh flavors make this tomato and corn dish a delight! Plus, it's as easy as it is special. —Sally Maloney, Dallas, Georgia
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • In a large serving bowl, combine tortellini mixture and remaining
  • ingredients; toss to coat. Yield: 4 servings.
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.

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Cheese Tortellini with Tomatoes and Corn (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.