Friday, February 17, 2012

Cheese, corn, and tomato tortillini

1 pkg (9 oz) refrigerated wheat cheese tortellini
1 pkg (16 oz) frozen corn
2 cups cherry tomatoes, halved
1/4 cup fresh basil
2 tbsp grated Parmesan cheese
4 tsp olive oil
1/4 tsp garlic powder
1/8 tsp pepper

In a large pot, cook tortellini according to package directions, adding the corn during the last 5 minutes. Drain. (If you want a cold pasta - rinse pasta with cool water now, we ate this warm). In a large serving bowl, combine tortellini and remaining ingredients. Enjoy!

What a great, filling, refreshing lunch! So easy, came together in less than 15 minutes!

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