Cheese Tortellini with Tomatoes and Corn Recipe
Ingredients: 1 package (9 ounces) refrigerated cheese tortellini, 3-1/3 cups fresh or frozen corn (about 16 ounces), 2 cups cherry
tomatoes, quartered, 2 green onions, thinly sliced, 1/4 cup minced fresh basil, 2 tablespoons grated Parmesan cheese, 4
teaspoons olive oil, 1/4 teaspoon garlic powder, 1/8 teaspoon pepper. Cook the tortellini in a
6-quart stockpot as directed on the box, adding the corn in the last five minutes of cooking. After
draining, move to a big basin. Mix in remaining ingredients until coated. Nutritious Information: 1-3/4 cups: 12g fat (4g
saturated fat), 30 mg cholesterol, 286 mg sodium, 57g carb (6g sugars, 5g fiber), and 14g protein are included in 366 calories.
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