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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook tortellini in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions. | 2. While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper, & crushed red pepper flakes (for that extra zing) in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes. | 3. Meanwhile, chop tomatoes. | 4. Combine corn mixture and tomatoes in a large bowl. | 5. Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil. | 6. Toss well and season with salt, pepper, crushed red pepper flakes, if needed, and Italian seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese tortellini	8	ounces		696.2635	106.5941	30.6175	16.3973
garlic clove	1		chopped	50.4333	0.0	11.22	0.2833
prosciutto	2	ounces	sliced cut	50.4333	0.0	11.22	0.2833
corn	2	cups		249.4	54.23	9.482999999999999	3.915
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
basil	1/4	cup	chopped used used	1.38	0.159	0.18899999999999997	0.0384
kosher salt				50.4333	0.0	11.22	0.2833
black pepper			ground	-	-	-	-
red pepper flake			crushed	50.4333	0.0	11.22	0.2833
italian seasoning				50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.