Warm tortellini and fresh garden vegetable salad

Late summer is the perfect time for this meal-in-a-bowl. Most of the vegetables can be sourced from your garden or the local farmers market. But the beauty of it is that, even in winter, you can make a very nice facsimile from your grocer’s produce and frozen food sections.

Tortellini provide the hearty base of the dish. While I prefer fresh spinach and cheese tortellini, feel free to experiment with frozen or dried with the variety of available fillings and flavors.

The dish consists of three basic components:

• The cooked pasta
• Sautéed onion, red pepper, garlic, and corn
• Fresh tomato, basil, and crumbled cheese (ricotta salata or feta)

These are combined in a large bowl and tossed, then served warm. Enjoy this healthful meal with freshly made garlic toast and a glass of your favorite red wine. Buon appetito!

Ingredients

1 (9 oz.) package fresh spinach and cheese tortellini (or your favorite flavor)

2 Tbs. extra virgin olive oil

1/2 red onion, chopped

1/2 red pepper, chopped

1 clove garlic, minced

2 cups fresh corn kernels, cut from cobs, or; 1 (10 oz.) package frozen corn kernels

1/4 cup chopped fresh basil

12 cherry tomatoes halved, or; 1 fresh or hothouse tomato cut into pieces

Freshly ground black pepper to taste

1/3 cup crumbled ricotta salata or feta cheese

Method

1. Cook tortellini according to package directions. When done, drain and place pasta in a large bowl.

2. Meanwhile, warm olive oil in a skillet over medium-low heat, then add onions and red pepper and sauté until onion begins to brown (5 minutes). Stir in minced garlic and cook another minute. Add corn and cook until tender (another 5 minutes).

3. Use a spatula to scrape vegetable mixture and olive oil from skillet into the pasta bowl, and then toss. Add basil and tomatoes. Top with freshly ground black pepper to taste. Add cheese and give a final, thorough toss.

Serve warm; although later leftovers served cold from the refrigerator are just fine.