Summer Garden Tortelloni

Health score
3%
Summer Garden Tortelloni
20 min.
4
424kcal

Suggestions


Welcome to a delightful culinary experience with our Summer Garden Tortelloni! This vibrant dish is a celebration of fresh, seasonal ingredients that come together in a symphony of flavors. Perfect for a light lunch, a satisfying side dish, or even a main course, this recipe is not only quick to prepare but also bursting with the essence of summer.

Imagine the sweet crunch of fresh corn, the savory notes of prosciutto, and the aromatic touch of basil, all harmonizing beautifully with tender cheese tortelloni. In just 20 minutes, you can create a meal that is not only delicious but also visually stunning, thanks to the bright colors of ripe tomatoes and golden corn. Each bite offers a delightful contrast of textures and tastes, making it a dish that will impress family and friends alike.

Whether you're hosting a summer gathering or simply looking to enjoy a comforting meal at home, this Summer Garden Tortelloni is sure to become a favorite in your recipe repertoire. With its balance of protein, healthy fats, and carbohydrates, it’s a wholesome choice that doesn’t compromise on flavor. So, roll up your sleeves and get ready to indulge in a dish that captures the essence of summer in every bite!

Ingredients

  • 0.5 cup basil chopped
  • ounce cheese tortellini dried
  • cups regular corn (from 4 ears)
  • large garlic clove finely chopped
  • oz pancetta thinly sliced cut into strips
  • medium tomatoes 
  • 0.5 stick butter unsalted

Equipment

  • bowl
  • frying pan
  • pot

Directions

  1. Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
  2. 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.
  3. Meanwhile, chop tomatoes.
  4. Combine corn mixture and tomatoes in a large bowl.
  5. 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.

Nutrition Facts

Calories424kcal
Protein12.57%
Fat47.61%
Carbs39.82%

Properties

Glycemic Index
60.88
Glycemic Load
19.89
Inflammation Score
-7
Nutrition Score
9.3008694700573%

Flavonoids

Naringenin
0.42mg
Kaempferol
0.06mg
Myricetin
0.09mg
Quercetin
0.37mg

Nutrients percent of daily need

Calories:423.52kcal
21.18%
Fat:23.2g
35.7%
Saturated Fat:10.9g
68.12%
Carbohydrates:43.67g
14.56%
Net Carbohydrates:38.87g
14.13%
Sugar:6.73g
7.47%
Cholesterol:61.27mg
20.42%
Sodium:345.56mg
15.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.78g
27.56%
Vitamin A:1231.35IU
24.63%
Fiber:4.8g
19.22%
Vitamin K:18.62µg
17.73%
Vitamin C:13.43mg
16.28%
Manganese:0.25mg
12.39%
Iron:2.13mg
11.82%
Vitamin B3:2.27mg
11.35%
Vitamin B6:0.21mg
10.42%
Potassium:356.93mg
10.2%
Phosphorus:100.68mg
10.07%
Calcium:99.46mg
9.95%
Vitamin B1:0.14mg
9.11%
Magnesium:30.88mg
7.72%
Vitamin B5:0.77mg
7.7%
Folate:29.42µg
7.36%
Vitamin E:0.81mg
5.43%
Zinc:0.79mg
5.3%
Copper:0.1mg
4.8%
Selenium:3.26µg
4.66%
Vitamin B2:0.08mg
4.41%
Vitamin D:0.27µg
1.79%
Vitamin B12:0.09µg
1.58%
Source:Epicurious