Summer Garden Tortellini Recipes

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

Steps:

• Cook tortellini in a pasta pot of boiling salted 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.
• 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.
• Sprinkle with grated Parmesan if desired.

Steps:

• Cook tortellini in a 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, 1/4 teaspoon pepper, & crushed red pepper flakes (for that extra zing) 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, pepper, crushed red pepper flakes, if needed, and Italian seasoning.