1 Refrigerated Cheese Tortellini package (9 oz.)
2 cups of chopped tomatoes
3 ears of corn (or an 8 oz. frozen corn bag - thawed)
1/4 cups fresh minced basil (you need it fresh, it makes such a yummy difference!)
12 Spears of asparagus
1/4 cup shredded Parmesan
2 tsp. olive oil
1/8 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. ground black pepper
Cook you tortellini according to the package directions. When there is 5 minutes left, add the corn. Once it's finished cooking, drain and rinse with cold water.
Preheat oven to 400 degrees. Put tin foil on a cookie sheet and spray with non-stick cooking spray. Spread out asparagus, drizzle with olive oil, and sprinkle with salt and pepper. Cook for about 12-14 minutes. Chop up spears in 1 inch pieces.
Chop the tomatoes. Mince basil, and mix with the tomatoes. Add the asparagus and Parmesan. Add the olive oil, garlic powder, salt and pepper. Mix and combine with the corn and tortellini.