Cheese Tortellini with Tomatoes and Corn
Total TimePrep/Total Time: 25 min.
- 1 package (9 ounces) refrigerated cheese tortellini
- 3-1/3 cups fresh or frozen corn (about 16 ounces)
- 2 cups cherry tomatoes, quartered
- 2 green onions, thinly sliced
- 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 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 Facts1-3/4 cups: 366 calories, 12g fat (4g saturated fat), 30mg cholesterol, 286mg sodium, 57g carbohydrate (6g sugars, 5g fiber), 14g protein.
Jul 21, 2020
Great! I cooked the cook in a sauce pan with butter letting it brown (didn't add to pasta). Otherwise I followed the recipe and it was great! My kid gave it a thumbs up and asked for it again the next night!
Jun 11, 2020
I am having this for lunch right now and my taste buds are super excited about it. I love this and will be making it more often!!! It got a 4 Star from me only because I think there is to much pepper, next time I will not add the stated amount of pepper.
Apr 14, 2020
good recipe with corn and tomato
Aug 15, 2019
Jan 27, 2019
made it as it was and it was excellent. I really recommend for the tortellini - 5 Cheese Tortellini by Giovanni Rana.
Feb 21, 2017
Like some of the other reviews, I also added additional salt and parmesan. I also threw in some raw spinach at the end to give more color to the dish. I liked it, but family thought it really lacked.
Aug 22, 2016
Easy. Delicious side. I added some salt and pepper at the end.
Jul 13, 2016
Great summertime dish as you can eat it cold, too. I also added some bacon to boost the flavor a bit. Use fresh basil - it makes all the difference!
Jun 26, 2016
I was really surprised how good it was. Next time I'll add either chicken or poached salmon to make it a full meal. I put in 4 tbsp of olive oil by mistake instead of 4 tsp but didn't hurt it any. Next time I'll also add some salt.
May 2, 2016
This is an excellent dish. I added 1/4 tsp. salt to the dish as it seemed a little bland. My husband and a dinner guest raved about it.