INGREDIENTS

  • 1 (8ounce)container of whole wheat cheese tortellini
  • 1 large garlic clove , finely chopped
  • 2 ounces thinly sliced prosciutto , cut into strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups corn (from 4 ears)
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 2 medium tomatoes
  • 1/2 cup chopped basil

DIRECTIONS

  1. Cook tortellini according to directions
  2. While tortellini boils, cook garlic, prosciutto, corn, 1/2 t salt & 1/4 t pepper, in butter/oil mix in a large skillet over medium-high heat, stirring occasionally, until corn is just tender, (4-5 min).
  3. Meantime, chop tomatoes add to pan and remove from heat.
  4. Drain pasta, reserve 1/4 cup of cooking liquid and add to vegetables along with water and basil. Toss well and season with salt and pepper.