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  • 1 package (8-ounce) cheese and roasted garlic tortellini
  • 2 tablespoons butter
  • 1/4 cup chopped red onion
  • 1 garlic clove, minced
  • 2 cups fresh corn
  • 1/4 cup chopped fresh basil
  • 12 cherry or grape tomatoes, halved
  • 4 tablespoons crumbled ricotta salata or grated Parmigiano Reggiano cheese


  1. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.
  2. Melt butter in a large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes, or until tender
  3. Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese.

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The recipe was originally published as Corn and Tortellini Toss on

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