Best Summer Garden Tortellini Recipes

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

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

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 TORTELLINI

Summer Garden Tortellini image

We love corn all year round, so when the vegetable stands and the vegetable truck start showing less corm, I feel sad! The sweetness really pops next to the cheese tortellinis and tastes a bit salty with the prosciutto. Gourmet Magazine, August 2007 edition.

Provided by Manami

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces frozen cheese tortellini
1 large garlic clove, finely chopped (more if needed)
2 ounces thinly sliced prosciutto, cut into strips
2 cups corn (from 4 ears)
1/4 cup unsalted butter
2 medium tomatoes
1/4 cup chopped basil (we used parsley, it was personal preference, more if needed) or 1/4 cup flat leaf parsley (we used parsley, it was personal preference, more if needed)
kosher salt
fresh ground black pepper
crushed red pepper flakes (for that extra zing)
italian seasoning

Steps:

Cook tortellini in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper, & crushed red pepper flakes (for that extra zing) 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 tortellini and add to vegetables along with reserved cooking water and basil.
Toss well and season with salt, pepper, crushed red pepper flakes, if needed, and Italian seasoning.

Nutrition Facts : Calories 377.5, Fat 16.8, SaturatedFat 9.5, Cholesterol 54.3, Sodium 213.9, Carbohydrate 50.1, Fiber 4.2, Sugar 4.8, Protein 11.2

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