Summer Garden Tortellini - cooking recipe

Ingredients

16 ounces frozen cheese tortellini
1 large garlic clove, finely chopped
2 ounces thinly sliced prosciutto, cut into strips
2 cups corn (about 4 ears)
1/4 cup unsalted butter
2 medium tomatoes, chopped
1/2 cup basil, chopped
grated parmesan cheese, if desired

Preparation

Cook tortellini in a pasta pot of boiling salted water according to package instructions.
While tortellini 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.
Combine corn mixture and tomatoes in a large bowl.
Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
Toss well and season with salt and pepper.
Sprinkle with grated Parmesan if desired.