Cheese Tortellini with Tomatoes and Corn
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Ingredients
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1 package (9 ounces) refrigerated cheese tortellini
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3-1/3 cups fresh or frozen corn (about 16 ounces)
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2 cups cherry tomatoes, quartered
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2 green onions, thinly sliced
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1/4 cup minced fresh basil
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2 tablespoons grated Parmesan cheese
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4 teaspoons olive oil
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1/4 teaspoon garlic powder
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1/8 teaspoon pepper
Directions
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1.
In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.
Nutrition Facts
1-3/4 cups: 366 calories, 12g fat (4g saturated fat), 30mg cholesterol, 286mg sodium, 57g carbohydrate (6g sugars, 5g fiber), 14g protein.
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