Irresistible Cheese Tortellini With Tomatoes And Corn Recipe

Cheese Tortellini with tomatoes and corn is a dish that can make your taste buds do a happy dance. Just imagine the soft, pillowy tortellini filled with creamy cheese, all wrapped up in a fresh tomato and corn medley bursting with flavor. It’s like a summer picnic on a plate, perfect for any occasion.

Whenever I whip up this delightful meal, it takes me back to family gatherings where laughter and the aroma of good food filled the air. You can enjoy it as a light lunch, an impressive dinner, or even as a party dish that impresses your friends without breaking a sweat.

I still remember the first time I served this to my friends; their faces lit up like kids in a candy store.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cheese Tortellini: Opt for fresh or frozen tortellini; both work well but fresh adds an extra touch.

• Cherry Tomatoes: Choose vibrant red tomatoes; they bring sweetness and color to the dish.

• Fresh Corn: Sweet corn adds crunch; you can use canned or frozen if fresh isn’t available.

• Olive Oil: Use high-quality olive oil for sautéing; it enriches flavor and enhances aromas.

• Garlic: Fresh garlic cloves will give your dish that aromatic punch; minced is best.

• Basil Leaves: Fresh basil elevates the taste profile; it’s aromatic and adds freshness.

• Parmesan Cheese: Grated Parmesan is essential for topping; it adds creaminess and depth of flavor.

• Salt and Pepper: Always season your dishes well; they enhance all other flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cheese Tortellini With Tomatoes And Corn

Cook the Tortellini: Bring a large pot of salted water to boil. Add cheese tortellini and cook according to package instructions until al dente. Drain and set aside, but don’t forget to save some pasta water.

Sauté Garlic and Tomatoes: In a large skillet over medium heat, add olive oil. Once hot, toss in minced garlic until fragrant (about 30 seconds), then add halved cherry tomatoes. Sauté until tomatoes soften and burst slightly.

Add Corn and Seasoning: Stir in fresh corn kernels next. Cook for about 3-4 minutes until tender. Season with salt and pepper—taste test so you don’t miss that perfect balance.

Combine Everything Together: Gently fold in the cooked tortellini into your skillet of sautéed veggies. If needed, add reserved pasta water little by little until you reach your desired consistency—it should be saucy but not swimming!

Add Finishing Touches: Turn off heat and sprinkle freshly torn basil leaves over the top along with grated Parmesan cheese. Stir everything together gently so you retain that lovely tortellini shape while mixing flavors.

Enjoy every bite of this delightful creation! Your kitchen will smell heavenly as you serve this colorful dish that not only pleases the palate but also warms the heart.

By following these steps closely, you’re guaranteed to create a comforting meal that everyone will love!

Perfecting the Cooking Process

Start by boiling water for the tortellini. While it’s cooking, sauté garlic in olive oil and add diced tomatoes and corn for vibrant flavor.

Add Your Touch

Feel free to swap in seasonal veggies or add fresh herbs like basil or parsley for an aromatic twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat for best results.

Sometimes I whip this dish up for friends, and their smiles say it all—nothing beats good food shared with laughter!

FAQ

Can I use other kinds of pasta instead of tortellini?

Yes, any pasta shape will work, but cooking times may vary.

How do I make this dish vegetarian-friendly?

This recipe is naturally vegetarian if you use vegetable broth instead of chicken broth.

Can I freeze cheese tortellini with tomatoes and corn?

Yes, freeze in portions but note that texture may change after thawing.

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📖 Recipe Card

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Cheese Tortellini with Tomatoes and Corn

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Cheese Tortellini with Tomatoes and Corn is a vibrant, flavor-packed dish that celebrates summer’s bounty. The delicate cheese-filled pasta pairs perfectly with sweet cherry tomatoes and fresh corn, creating a delightful medley that’s easy to prepare. Ideal for any occasion, this recipe is perfect as a quick weeknight dinner or an impressive gathering dish. Enjoy the satisfying combination of textures and tastes that will have everyone coming back for more!

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Ingredients

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• 9 oz cheese tortellini (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 cup fresh corn kernels (or 1 can)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup fresh basil leaves, torn
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

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Instructions

1. Cook the Tortellini: Boil salted water in a large pot. Add tortellini and cook according to package instructions until al dente. Drain and reserve some pasta water.
2. Sauté Garlic and Tomatoes: In a skillet over medium heat, add olive oil. Sauté minced garlic for about 30 seconds until fragrant, then add cherry tomatoes. Cook until tomatoes soften.
3. Add Corn and Seasoning: Stir in corn and cook for 3-4 minutes. Season with salt and pepper.
4. Combine Everything: Gently fold in cooked tortellini, adding reserved pasta water until desired consistency is reached.
5. Finishing Touches: Off heat, mix in basil leaves and Parmesan cheese gently.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Boiling/Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 420
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 8g
• Protein: 14g
• Cholesterol: 10mg