Summergardentortellini Recipes

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SUMMER GARDEN TORTELLINI



Summer Garden Tortellini image

I just love this is wonderful quick to serve pasta dish! Use your abundance of summer vegetables from your garden or local Farmer's Market! -- Adapted from Gourmet Magazine, August 2007 edition.

Provided by Bev I Am

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces frozen cheese tortellini
1 large garlic clove, finely chopped
2 ounces thinly sliced prosciutto, cut into strips
2 cups corn (about 4 ears)
1/4 cup unsalted butter
2 medium tomatoes, chopped
1/2 cup basil, chopped
grated parmesan cheese, if desired

Steps:

  • Cook tortellini in a pasta pot of boiling salted water according to package instructions.
  • While tortellini 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.
  • Combine corn mixture and tomatoes in a large bowl.
  • Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
  • Toss well and season with salt and pepper.
  • Sprinkle with grated Parmesan if desired.

Nutrition Facts : Calories 552.3, Fat 20.9, SaturatedFat 11.6, Cholesterol 78.1, Sodium 409.1, Carbohydrate 76.8, Fiber 5.4, Sugar 5.3, Protein 18.9

SUMMER GARDEN TORTELLONI



Summer Garden Tortelloni image

Provided by Ian Knauer

Categories     Pasta     Pork     Tomato     Vegetable     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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