Tortellini with Corn and Tomatoes
Easy Garlic-Basil Rolls
Ingredients
- 1 (25-oz) pkg frozen cheese tortellini
- 3 ears corn
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 4 Roma tomatoes, chopped
- ¼ cup butter, softened
- 1 (10-oz) pkg spinach
- ½ cup shredded Parmesan cheese
Instructions
- Cook tortellini according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, cut kernels from cobs; discard cobs. Cook onion and garlic in hot oil in a large, deep skillet over medium heat until onion is tender. Add corn and tomatoes; cook, stirring often, 2 minutes. Stir in butter and pasta water.
- Gradually add spinach, stirring until wilted. Add pasta; toss. Season with salt and pepper to taste. Sprinkle with cheese.
Side Dish Ingredients
- 1 (16.3-oz) can refrigerated flaky layer biscuits
- 4 Tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp dried basil
Side Dish Instructions
- Preheat oven to 375°F. Separate biscuits, and cut each biscuit in half. Roll each half into a 4-inch rope. Twist together ropes to form knots. Place on a lightly greased baking sheet.
- Stir together butter, garlic, and basil. Brush mixture over dough knots. Bake 10 to 15 minutes or until golden brown.
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