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Pasta, Rice, Beans |
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INGREDIENTS:
1 (8oz) bag dried cheese tortellini
1 lg garlic clove finely chopped
2 oz thinly sliced prosciutto cut into strips
2 cps corn (from 4 ears)
1/2 stick unsalted butter
2 medium tomatoes
1/2 cp chopped basil
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DIRECTIONS:
Cook tortellini in a pasta 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, 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 tortellini and add
to vegetables along with reserved cooking water and basil. Toss
well and season with salt and pepper.
Servings: 4
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