So Many Dishes

Who wants to cook when the temperature is in the 90s? When the weather is hot and humid, I often don’t even feel like eating. And I certainly don’t want to turn on the oven!

Particularly this summer, I’ve been exploring dinners that require minimal effort. We’ve had our share of main course salads, and dishes that feature minimally cooked vegetables. Tonight’s dinner is a perfect example: cheese tortellini with tomatoes and corn.

Sometimes, living in South Florida makes you feel as if your world is upside down. Growing up in Pennsylvania, we’d be harvesting tomatoes from my dad’s garden right about now, or drive a couple miles to a farm stand for fresh corn picked that morning. Here in South Florida in August, all of our produce has been trucked in. So I have zero guilt about using frozen corn for this dish. If you can get field-fresh corn and the heat and humidity haven’t sapped your energy, by all means cut fresh kernels off the cob.

My only change to this recipe is to use frozen tortellini in place of the refrigerated kind. Tortellini is a freezer staple for us. It’s a great emergency meal, with a good jarred marinara (I like Rao’s tomato basil sauce) or butter and lemon juice. Aside from that, I don’t make any changes. Garlic powder works just fine. I used to insist that fresh garlic was the only way to go, and that’s what I use most of the time, but I’ve learned that professional chefs reach for granulated garlic all the time. Watch Diners, Drive-Ins and Dives sometime and you’ll see what I mean.

Cheese Tortellini with Tomatoes and Corn

• 1 package (9 oz.) refrigerated cheese tortellini
• 3 1/2 cups fresh or frozen corn (about 16 oz)
• 2 cups grape tomatoes, halved
• 2 green onions, thinly sliced
• 1/4 cup minced fresh basil
• 2 Tbsp. grated Parmesan cheese
• 4 tsp. olive oil
• 1/4 tsp. garlic powder
• 1/8 tsp. freshly ground black pepper

In a 6- quart stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients, and toss to coat. Serves 4.

The recipe is from Mediterranean Made Easy, a Taste of Home cookbook. We’ve eaten it warm, but also as a pasta salad, and it’s delicious both ways. I think this would make a great addition for a pot luck. In fact, I may just make it for our next church function.

Happy eating!