Summer Garden Tortelloni

1. 1

   Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.

2. 2

   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.

3. 3

   Meanwhile, chop tomatoes.

4. 4

   Combine corn mixture and tomatoes in a large bowl.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.