For a taste of summer, add fresh corn and basil plus cherry tomatoes to easy-to-use grocery store tortellini. It’s a good dish for picnics, but why not treat yourself at home?
—Sally Maloney, Dallas, GA
Takes: 25 min. • Makes: 4 servings
1 pkg. (9 oz.) refrigerated cheese tortellini
3 1/3 cups fresh or frozen corn (about 16 oz.)
2 cups cherry tomatoes, quartered
2 green onions, thinly sliced
1/4 cup minced fresh basil
2 Tbsp. grated Parmesan cheese
4 tsp. olive oil
1/4 tsp. garlic powder
1/8 tsp. pepper
In a 6-qt. stockpot, cook the tortellini according to package directions, adding corn during last 5 minutes of cooking. Drain; transfer to a large bowl. Add the remaining ingredients; toss to coat.
Per Serving: 1 3/4 cups equals 366 cal., 12g fat (4g sat. fat), 30mg chol., 286mg sodium, 57g carb. (6g sugars, 5g fiber), 14g pro.