Best 7 Cheese Tortellini With Tomatoes And Corn Recipes

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Cheese tortellini with tomatoes and corn is a delicious, easy-to-make dish that is perfect for a weeknight meal. The combination of cheese tortellini, sweet corn, and tangy tomatoes creates a flavorful and satisfying dish that the whole family will enjoy. This recipe is also versatile, as you can add other ingredients, such as bell peppers, onions, or spinach, to customize it to your liking. With just a few simple ingredients and steps, you can have a delicious and satisfying meal on the table in no time.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESE TORTELLINI IN CURRIED COCONUT MILK



Cheese Tortellini in Curried Coconut Milk image

We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.

Provided by Damaris Kazor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package cheese tortellini
1 tablespoon butter
1 shallot, minced
1 tablespoon curry powder, or to taste
1 ½ cups vegetable broth
1 (14 ounce) can coconut milk
1 tomato, chopped
2 pickled jalapeno pepper slices, minced
salt and ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
  • Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
  • Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
  • Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 38.7 g, Cholesterol 35.7 mg, Fat 29.9 g, Fiber 4.1 g, Protein 12 g, SaturatedFat 23.2 g, Sodium 458.7 mg, Sugar 4.1 g

CHEESE TORTELLINI WITH TOMATOES AND CORN



Cheese Tortellini with Tomatoes and Corn image

Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! -Sally Maloney, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

  • In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 366 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

CHEESE TORTELLINI WITH CHERRY TOMATOES



Cheese Tortellini With Cherry Tomatoes image

This simple and delicious pasta dish is adapted from Vegetarian Times magazine. One thing I didn't change was the onion powder - I rarely cook with it, and I didn't substitute it here only because I was out of fresh onions. I am glad I didn't, since I think this is one case where the dry powder really works better. It blends with and thickens the olive oil to make a sauce with great flavor. I served this with a tossed salad and some warm French bread with dipping oil and it was a quick and wonderful meal.

Provided by Vino Girl

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups uncooked dry cheese-filled egg tortellini
1 (6 ounce) package fresh Baby Spinach
2 cups cherry tomatoes or 2 cups grape tomatoes, halved or quartered depending on size
2 tablespoons olive oil
1 tablespoon onion powder
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 teaspoons garlic, minced
1/4 cup shredded parmesan cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Cook tortellini according to package instructions; drain and set aside.
  • While the pasta cooks, gather and cut up the vegetables and other ingredients.
  • Heat the olive oil and garlic in a large pan over medium heat for about one minute.
  • Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
  • Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
  • Gently stir in the tortellini and cook for 2-3 more minutes.
  • Remove from heat and top with parmesan cheese.

Nutrition Facts : Calories 118.9, Fat 8.9, SaturatedFat 2.1, Cholesterol 5.5, Sodium 135.4, Carbohydrate 6.8, Fiber 2.1, Sugar 2.8, Protein 4.6

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY



Skillet Tortellini With Corn and Crispy Rosemary image

You can have cheesy pasta, juicy corn, fried rosemary and loads of bacon in just 20 minutes, with the use of just one skillet. Fresh store-bought tortellini are a boon to quick meals, especially when they're cooked directly in the sauce instead of a big pot of water. But it's the trifecta of salty bacon, sweet corn and rosemary that makes this pasta substantial enough for cool nights yet fresh enough for summer - which is to say, it's great for any time at all. To incorporate a green vegetable, add one that can cook in three to five minutes along with the pasta, such as halved snap peas, thinly sliced asparagus or broccolini, or spinach, or eat the pasta alongside a light salad of greens or crunchy vegetables.

Provided by Ali Slagle

Categories     dinner, easy, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 thick bacon slices, cut crosswise into 1/2-inch-thick pieces
5 rosemary sprigs
2 tablespoons unsalted butter
16 to 20 ounces refrigerated cheese or cheese-and-spinach tortellini or tortelloni
Kosher salt (such as Diamond Crystal)
Black pepper
Kernels from 4 ears of corn, cobs scraped of their milk and reserved (or use 4 cups frozen and thawed kernels)

Steps:

  • Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
  • Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
  • Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
  • Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.

TORTELLINI SALAD WITH CORN



Tortellini Salad With Corn image

Provided by Florence Fabricant

Categories     easy, quick, pastas, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cheese tortellini
Cooked kernels from 3 ears of corn
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
4 tablespoons minced fresh basil
1/2 cup finely chopped fresh tomato pulp
4 sun-dried tomatoes, minced
3 tablespoons minced fresh scallions
Salt and freshly ground black pepper

Steps:

  • Boil the tortellini until done. Drain, then rinse in cold water and drain again well.
  • Mix tortellini with corn and lemon peel.
  • Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
  • Add basil, tomato pulp, sun-dried tomatoes and scallions. Season to taste with salt and pepper. Allow to marinate briefly before serving.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 24 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 312 milligrams, Sugar 2 grams

SUMMER GARDEN TORTELLONI



Summer Garden Tortelloni image

Provided by Ian Knauer

Categories     Pasta     Pork     Tomato     Vegetable     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE



Cheese Tortellini with Creamy Tomato and Spinach Sauce image

This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.

Provided by dat1guy

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package frozen cheese tortellini
⅓ cup sun-dried tomatoes packed in oil, drained and oil reserved
2 boneless, skinless chicken breasts, cut in bite-sized pieces
salt and ground black pepper to taste
3 cloves garlic, thinly sliced
1 (10 ounce) can diced tomatoes
1 cup whipping cream
⅔ cup dry white wine
1 cup frozen chopped spinach, thawed and drained
2 tablespoons chopped fresh basil
1 cup heavy whipping cream
⅓ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
  • Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
  • Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g

Cheese Tortellini with Tomatoes and Peas: A Culinary Journey

Indulge in a culinary masterpiece with this delectable Cheese Tortellini with Tomatoes and Peas recipe. Simple to prepare yet bursting with flavors, this dish combines the richness of cheese tortellini, the tangy sweetness of tomatoes, and the vibrant crunch of peas. Let's embark on a step-by-step guide to recreate this delectable dish.

Preparation:

  • Gather your ingredients: cheese tortellini, cherry tomatoes, peas, fresh basil, grated Parmesan, and a zesty tomato-based. Ensure you have these essential components ready.
  • Prepare the cooking space: set up a large pot of boiling salted water for the tortellini and a skillet for sautéing the tomatoes and peas.
  • Cook the tortellini: immerse the tortellini in the boiling water and cook according to the package instructions, typically around 2-3 minutes or until al-dente.

Cooking:

  • Sautéed tomatoes and peas: while the tortellini cooks, heat a skillet over medium heat, add a drizzle of oil, and toss in the cherry tomatoes and peas. Sauté until the tomatoes blister and the peas are just starting to soften, approximately 3-4 minutes.
  • Sauce infusion: pour the tomato-based into the skillet with the tomatoes and peas. Let it simmer for a few minutes, allowing the flavors to meld and the tomatoes to break down, creating a flavorful and vibrant.
  • Tortellini and Mixture: once the tortellini is 'al-dente,' use a slotted spoon to transfer it from the pot to the skillet with the tomatoes and peas. Stir to ensure even distribution and let it simmer for an additional minute or two, allowing the tortellini to absorb the delicious flavors.

Final touches:

  • Fresh basil bliss: just before serving, sprinkle a handful of freshly cut basil leaves over the tortellini mixture. This infusion of aromatic basil adds a layer of freshness and enhances the overall taste.
  • Grated Parmesan elegance: add a sprinkle of grated Parmesan cheese on top of each serving. The salty and nutty flavors of Parmesan beautifully complements the richness of the cheese tortellini and the tanginess of the tomatoes.

Conclusion: A Symphony of Flavors

The Cheese Tortellini with Tomatoes and Peas recipe is a culinary symphony that combines the richness of cheese tortellini, the tangy sweetness of tomatoes, and the vibrant crunch of peas. With its simple preparation and vibrant flavors, this dish is sure to become a favorite in your kitchen. So, gather your ingredients, let your taste buds dance, and savor this delectable creation.

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