 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. Cook tortellini in a pasta pot of boiling salted water according to package instructions.
2. 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.
3. Combine corn mixture and tomatoes in a large bowl.
4. Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
5. Toss well and season with salt and pepper.
6. Sprinkle with grated Parmesan if desired.
|
|