Summer Garden Tortelloni
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 medium tomatoes
- 1/2 stick unsalted butter
- 1/2 cup chopped basil
- 1 large garlic clove, finely chopped
- Carbohydrate 43 g(14%)
- Cholesterol 64 mg(21%)
- Fat 18 g(27%)
- Fiber 3 g(13%)
- Protein 15 g(30%)
- Saturated Fat 10 g(50%)
- Sodium 628 mg(26%)
- Calories 379
Preparation 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.
Preparation 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.
