• Cooking Time:
  • Servings: 4
  • Preparation Time:


Perfect for the summer - quick and simple! My husband loved it!

recipe courtesy of Gourmet Magazine


  • 1 (8-ounce) bag dried cheese tortelloni
  • 1 large garlic clove, finely chopped
  • 2 oz thinly sliced prosciutto, cut into strips
  • 2 cups corn (from 4 ears)
  • 1/2 stick unsalted butter
  • 2 medium tomatoes
  • 1/2 cup chopped basil


  • Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
  • 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.
  • Meanwhile, chop tomatoes.
  • Combine corn mixture and tomatoes in a large bowl.
  • 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.
  • Makes 4 servings
  • recipe courtesy of Gourmet Magazine

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