Summer Garden Tortelloni
Why I Love This Recipe
Perfect for the summer - quick and simple! My husband loved it!
recipe courtesy of Gourmet Magazine
Ingredients You'll Need
1 (8-ounce) bag dried cheese tortelloni
1 large garlic clove, finely chopped
2 oz thinly sliced prosciutto, cut into strips
2 cups corn (from 4 ears)
1/2 stick unsalted butter
2 medium tomatoes
1/2 cup chopped basil
Directions
Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
Meanwhile, chop tomatoes.
Combine corn mixture and tomatoes in a large bowl.
Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.
Makes 4 servings
recipe courtesy of Gourmet Magazine