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1 (8-ounce) package 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
Instructions
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 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. Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese. Serves 4.
"Quick Pasta Tosses," June 2009.
Nutritional Information
2. Melt butter in a large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes, or until tender. Add basil, cooked pasta and reserved pasta cooking water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese. Serves 4.
"Quick Pasta Tosses," June 2009.
Per serving: 395 calories, 13g fat, 46mg chol., 11g prot., 45g carbs., 4g fiber, 365mg sodium.
