Summer Garden Tortellini

READY IN: 20mins
Recipe by Bev I Am

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.

Top Review by flower7

Yummy! I made a half recipe because that's what I had ingredients for. The only change I made was to use frozen corn. I also skipped the parmesan as it didn't need it for my taste. This made for a super quick and tasty dinner. Thanks for the recipe Bev!

Ingredients Nutrition


  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.

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