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.
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.
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.
